Mexican Cornbread Casserole
Sweet, savory, and loaded with taco flavor—this Mexican cornbread casserole is a hearty, satisfying one-dish wonder.
Ingredients
- 1 – 8.5 box Jiffy cornbread mix
- 1 egg
- ⅓ cup milk
- 1 lb ground beef
- ¼ cup water
- 1.5 tbs taco seasoning
- 1 – 15 oz can of corn, drained
- 1 – 10 oz can of Rotel
Instructions
- Preheat oven to 350 degrees F.
- 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.
Video
Nutrition
Calories: 385kcal | Carbohydrates: 30g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 446mg | Potassium: 299mg | Fiber: 3g | Sugar: 9g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!
I’ve made this twice for me and my roommates and it’s been a hit each time! I throw in a diced up a small onion and leftover frozen bell pepper and it’s amazing!
Would black beans be a good additional to this? If so would a whole can be too much?
This is a hit at our house. I left it the chilis the second time I made it because of kiddos.
This was so delicious! Thank you!
I doubled this recipe to feed my family of 6. It was a hit with everyone! Easy and delicious.