Mexican Cornbread Casserole

1 comment

Mexican Cornbread Casserole

Recipe by Julia PachecoCourse: MainCuisine: MexicanDifficulty: Easy


Prep time


Cooking time




  • 1 – 8.5 box of Jiffy cornbread mix

  • 1 egg

  • 1/3 cup milk

  • 1 lb ground beef

  • 1/4 cup water

  • 1.5 tbs taco seasoning

  • 1 – 15oz can of corn, drained

  • 1 – 10oz can of Rotel


  • Preheat oven to 350 degrees
  • In a medium sized bowl add the Jiffy, egg, and milk. Whisk to combine then set aside.
  • To a skillet on the stove add the ground beef and cook through. Once cooked remove any access grease then add in the taco seasoning and water stir to combine. Now add in the drained can of corn, and rotel stir everything together rand let simmer for 5 minutes.
  • Grease a 2.5 QT baking dish then add the ground beef mixture in then carefully pour the jiffy cornbread mixture over, spread out as even as possible. Bake for 25-30 minutes or until the cornbread is set. Enjoy with your favorite taco toppings

Recipe Video

One Comment

  1. I doubled this recipe to feed my family of 6. It was a hit with everyone! Easy and delicious.

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