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Easy Cheesy Mexican Cornbread Casserole

Two stacked squares of baked mexican cornbread casserole showing a savory meat filling and a cheesy, browned top.

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Make this hearty, cheesy Mexican Cornbread Casserole using Jiffy mix for a quick and satisfying weeknight dinner.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Brown the ground beef and chopped onion in a large skillet over medium heat. Drain off any excess grease.
  3. Stir the taco seasoning mix, black beans, corn, and Rotel (with liquid) into the beef mixture. Cook for 5 minutes, stirring occasionally.
  4. 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.
  5. 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.
  6. Pour the cornbread batter evenly over the meat mixture in the baking dish.
  7. Bake for 25 to 30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
  8. Sprinkle the remaining 1/2 cup of cheddar cheese over the top during the last 5 minutes of baking.
  9. 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.

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