Mexican Cornbread Casserole Recipe

This dish combines two of my most favorite things-cornbread and taco meat!  Read on for a simple recipe from Haley Maclean and Mashed.com

Mexican Cornbread Casserole Recipe
Hayley MacLean/Mashed
BY HAYLEY MACLEAN AND MASHED STAFF/NOV. 2, 2021 11:16 AM EDT

What’s for dinner tonight? Let’s try a one-dish meal packed with all the yummiest ingredients you can find! Food enthusiast and recipe developer Hayley MacLean has crafted this mouthwatering Mexican cornbread casserole recipe,(actually Tex-Mex) and it’s sure to please the whole family. “This dish is a hit because it is full of flavor, is super simple to put together, and is super hearty and filling,” MacLean explains of the dish. “One pan of this will feed the whole family with leftovers to spare.” We totally second this. Anything to make dinner quick and tasty, we’re here for it!

Mexican Cornbread Casserole Recipe

PREP TIME 15 minutes
COOK TIME 50 minutes
SERVINGS 8

Ingredients
1 pound lean ground beef
1 large onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 (14.5 ounces) can diced tomatoes with green chilis, drained
1 (15 ounces) can creamed corn, divided
1 (15 ounces) can whole kernel corn, drained, divided
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon dried oregano
¼ teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 (8.5 ounces) boxes corn muffin mix
2 eggs
⅔ cup milk
1 ½ cups Mexican blend shredded cheese, divided

Directions

Preheat the oven to 375 F.
In a large skillet over medium-high heat, brown together the ground beef and onion until no pink remains. Drain the excess fat from the pan.
Add the garlic and bell pepper, and then cook until softened.
Stir in the drained diced tomatoes, half of the creamed corn, half of the whole-kernel corn, cumin, chili powder, oregano, paprika, salt, and pepper, and heat through. Set aside.
In a large bowl, mix together the corn muffin mix, eggs, milk, and the second half of both the creamed and whole-kernel corn.
Pour half of the batter into a greased 9×13-inch baking pan. Top with the meat mixture and 1 cup of the shredded cheese. Finish with the remaining cornbread batter and the remaining ½ cup of cheese.
Bake for 40 to 45 minutes or until the edges are slightly browned and the cornbread is cooked through.
Let rest 5 to 10 minutes before serving with your choice of toppings.

Viva la Fiesta!  Read full recipe here