Easy Cheesy Mexican Cornbread Casserole
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Make this hearty, cheesy Mexican Cornbread Casserole using Jiffy mix for a quick and satisfying weeknight dinner.
- Author: Ahazzam
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
- 1 pound ground beef
- 1 medium onion, chopped
- 1 packet (1 ounce) taco seasoning mix
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (10 ounces) Rotel diced tomatoes and green chilies, undrained
- 1 cup shredded cheddar cheese, divided
- 1 box (8.5 ounces) Jiffy Corn Muffin Mix
- 1 large egg
- 1/3 cup milk
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Brown the ground beef and chopped onion in a large skillet over medium heat. Drain off any excess grease.
- Stir the taco seasoning mix, black beans, corn, and Rotel (with liquid) into the beef mixture. Cook for 5 minutes, stirring occasionally.
- Remove the skillet from the heat. Stir in 1/2 cup of the shredded cheddar cheese. Spread this meat mixture evenly into the prepared baking dish.
- In a separate bowl, prepare the Jiffy corn muffin mix according to the package directions, usually mixing the dry mix with the egg and milk.
- Pour the cornbread batter evenly over the meat mixture in the baking dish.
- Bake for 25 to 30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top during the last 5 minutes of baking.
- Let the casserole rest for 5 minutes before cutting and serving.
Notes
- You can substitute ground turkey for ground beef if desired.
- For extra flavor, add 1/2 teaspoon of cumin to the meat mixture along with the taco seasoning.
- If you prefer a spicier casserole, use the hot variety of Rotel tomatoes.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 8
- Sodium: 750
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 70