Can I use a different type of meat in this casserole?

Absolutely! While ground beef is classic, ground turkey or even shredded chicken work beautifully in this

Can I add vegetables to the Mexican cornbread bake?

Definitely! This recipe is super versatile. Diced bell peppers, onions, or even zucchini would be delicious additions to the ground beef mixture in our

My cornbread topping is dry – what did I do wrong?

A dry cornbread topping usually means one of two things: either you overbaked the casserole, or you used too much cornbread mix. Be sure to follow the box instructions carefully and don't overmix the batter. Also, keep an eye on the casserole while it's baking and remove it from the oven as soon as the cornbread is golden brown and a toothpick inserted into the center comes out clean. A little moisture is okay! Could I add sour cream to the batter to help?

Mexican Cornbread Casserole: The Delicious Mistake

Description

This Mexican Cornbread Casserole features layers of ground beef, zesty spices, sweet corn, gooey cheese, and a golden cornbread crust.

Ingredients

Scale

1 Pound Ground Beef
1 Can (14.75 Ounces) Cream-Style Corn
1 Cup Frozen Corn
1 Can (10 Ounces) Diced Tomatoes and Green Chilies (Rotel)
1 Packet (1 Ounce) Taco Seasoning
2 Cups Shredded Cheddar Cheese
1 Box (8.5 Ounces) Jiffy Cornbread Mix
2 Eggs
⅓ Cup Whole Milk

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Instructions

Preheat your oven to 375°F (190°C).
In a 10” cast iron skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
Add the cream-style corn, frozen corn, diced tomatoes and green chilies (Rotel), and taco seasoning to the skillet with the ground beef. Stir and cook for about 5 minutes until well combined and heated through. Remove from heat.
Sprinkle 1 cup of shredded cheddar cheese over the top.
In a separate bowl, prepare the Jiffy cornbread mix by combining it with the eggs and milk. Stir until just combined.
Pour the cornbread batter over the ground beef mixture in the cast iron pan, spreading it out evenly.
Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and cooked through.
Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese on top. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Allow the casserole to cool for a few minutes before serving. Garnish with fresh parsley or green onions, enjoy!

Notes

This Mexican Cornbread Casserole is a versatile dish that can be customized to your taste. Add toppings such as sliced jalapenos, diced onions, or black olives.
Serve the casserole with sour cream, salsa, or guacamole for extra flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before enjoying.
To make this recipe spicy, add cayenne pepper or hot sauce to the ground beef mixture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1
Calories: 460
Sugar: 5g
Sodium: 449mg
Fat: 29g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 17g
Fiber: 2g
Protein: 34g
Cholesterol: 168mg