Easy Mexican Cornbread Casserole is a great weeknight dinner loaded with seasoned ground beef, black beans, corn, cheese, and a fluffy Jiffy cornbread topping. It's a comforting one-pan meal that's perfect for busy families, potlucks, and make-ahead dinners.
This is one of those dinners I keep coming back to because it's easy, filling, and everyone always asks for seconds. I love how the cheesy taco filling pairs with the soft, slightly sweet cornbread topping. It's the kind of comforting casserole that's perfect for busy weeknights, and the leftovers taste just as good the next day.
Please let us know what you think in the comments or ratings below!
Try some of our other favorite casseroles: Chicken Poppy Seed Casserole, Chicken Cordon Bleu Casserole, Sweet Potato Casserole, or Loaded Mashed Potato Casserole.
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Ingredients for Mexican Cornbread Casserole
- ground beef
- corn
- black beans
- Rotel with green chilies
- taco seasoning
- diced onion
- cheddar cheese
- corn muffin mix
- cream corn
- eggs
- sour cream
- milk
FAQs
Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Absolutely. Bake, cool completely, wrap tightly, and freeze for up to 3 months.
Yes! Prepare your favorite cornbread batter and use it as the topping.
Mexican rice
Chips and salsa
Guacamole
Fresh green salad
Cilantro lime rice
Refried beans
Pro Tips for the Best Mexican Cornbread Casserole
⭐ Don't overmix the cornbread batter or it can become dense.
⭐ Drain the tomatoes and corn well to prevent a watery casserole.
⭐ Let the casserole rest before slicing so it holds together better.
⭐ Add sliced jalapeños if you like extra heat.
⭐ Top with fresh cilantro, sour cream, diced avocado, or salsa just before serving.
Variations
Swap black beans for pinto beans.
Use ground turkey or shredded rotisserie chicken instead of beef.
Add a layer of cream cheese for an extra creamy version.
Stir pepper jack cheese into the filling for additional spice.
Mix in diced bell peppers for extra vegetables.
How to make Mexican Cornbread Casserole
- Preheat oven to 400°F. Grease a 9x13-inch baking dish.
- In a large skillet, brown the ground beef with the diced onions over medium-high heat. Drain any excess grease.
- Stir in the taco seasoning, drained Rotel, corn, and black beans. Let it simmer for 2-3 minutes so the flavors meld.
- Spread the beef mixture evenly into the prepared baking dish.
- Pour the meat and veggie mixture into the bottom of your prepared baking dish. Spread it out evenly and top with 1 cup of the shredded cheese.
- In a separate medium bowl, whisk together the corn muffin mix, eggs, milk, cream-style corn, sour cream, and jalapeños (if using). Don't overmix-a few lumps are okay!
- Pour the cornbread batter over the meat and cheese. Use a spatula to spread it to the edges.
- Place in the oven and bake for 40-45 minutes. About 5 minutes before it's done, sprinkle the remaining 1 cup of cheese over the top and return to the oven until the cheese is bubbly and the cornbread is golden brown.
- Let the casserole rest for about 10 minutes before serving. Enjoy!
Mexican Cornbread Casserole
Ingredients
- 1 pound ground beef
- 1 small/med onion, diced
- 1 can 15 oz. whole kernel corn, drained
- 1 can 15 oz. black beans, rinsed and drained
- 1 can 10 oz. Rotel with green chilies, drained
- 1 packet taco seasoning
- 2 cups shredded cheese (Cheddar or Colby)
Cornbread Topping
- 2 boxes 8.5 oz. each, Jiffy corn muffin mix
- 2 large eggs
- 1 can 14.75 oz. cream-style corn
- ½ cup sour cream
- ⅔ cup milk
- 1 small jalapeno, finely diced (optional)
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
- Brown the Meat: In a large skillet, brown the ground beef with the diced onions over medium-high heat. Drain any excess grease.
- Layer One: Pour the meat and veggie mixture into the bottom of your prepared baking dish. Spread it out evenly and top with 1 cup of the shredded cheddar cheese.
- Mix the Topping: In a separate medium bowl, whisk together the corn muffin mix, eggs, milk, cream-style corn, sour cream, and jalapeños (if using). Don't overmix-a few lumps are okay!
- Layer Two: Pour the cornbread batter over the meat and cheese. Use a spatula to spread it to the edges.
- Bake: Place in the oven and bake for 30-35 minutes. About 5 minutes before it's done, sprinkle the remaining 1 cup of cheese over the top and return to the oven until the cheese is bubbly and the cornbread is golden brown.
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