Mexican Cornbread Casserole
Mexican Cornbread Casserole made with ground beef, taco seasoning, cheese, beans, corn, and a fluffy cornbread topping. Perfect family dinner!
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.
Did you try this recipe?Please let us know how it was!
