Cheesy Mexican Cornbread Casserole is a hearty, flavor-packed comfort food dish that brings together the bold taste of taco-seasoned beef, sweet corn, and tangy tomatoes—all topped with golden, cheesy cornbread.
It’s a cozy weeknight dinner or potluck favorite that’s easy to prepare and guaranteed to satisfy.
Why You’ll Love This Recipe
Comforting and filling: A full meal baked in one dish
Loaded with flavor: Taco spices, creamy corn, and melty cheese in every bite
Perfect for crowds: Feeds a group and reheats well
Minimal prep: Uses pantry staples and a quick cornbread topping
Family favorite: Even picky eaters love it!
Key Ingredients
Ground beef: A hearty protein base with lots of flavor
Cream-style & canned corn: Add sweetness, moisture, and texture
Rotel tomatoes with green chilies: Bring a mild kick and tangy tomato depth
Mexican cheese blend: Melts perfectly into the casserole and adds richness
Jiffy cornbread mix: Light, fluffy topping that pairs perfectly with the bold filling
Taco seasoning & onion powder: Infuse the casserole with classic Tex-Mex flavor
Cheesy Mexican Cornbread Casserole
Ingredients
1 pound lean ground beef
14.75 ounces cream-style corn
8.75 ounces canned corn
10 ounces Rotel diced tomatoes and green chilies
1 ounce taco seasoning
1 teaspoon salt
1 teaspoon pepper
1 tablespoon onion powder
3 cups shredded Mexican cheese blend
17 ounces Jiffy cornbread mix 2 boxes
2 large eggs
2/3 cup milk
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
In a large skillet over medium-high heat, cook the ground beef, breaking it up as it browns. Once fully cooked, drain the excess grease and reduce the heat to medium.
Stir in the cream-style corn, canned corn (undrained), and Rotel tomatoes with green chilies. Mix well until combined.
Add the taco seasoning, salt, pepper, and onion powder. Stir everything together and let the mixture simmer for about 5 minutes to thicken slightly.
Remove the skillet from heat and stir in 2 cups of shredded Mexican cheese blend until melted and fully incorporated.
Transfer the meat and corn mixture into the prepared baking dish, spreading it into an even layer.
In a separate large bowl, whisk together the Jiffy cornbread mix, eggs, and milk until smooth with no large lumps.
Pour the cornbread batter evenly over the meat mixture in the baking dish.
Bake for 17–20 minutes, or until the cornbread topping is golden and cooked through.
Remove from the oven and sprinkle the remaining 1 cup of shredded cheese over the top. Return to the oven and bake for another 4–5 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for a few minutes before slicing and serving. Enjoy warm!
Don’t drain the canned corn or Rotel: The extra liquid helps keep the filling moist and flavorful. It also blends well with the taco seasoning to create a thick, saucy base.
Use freshly shredded cheese for best meltability: Pre-shredded cheese contains anti-caking agents, which can prevent smooth melting. Freshly shredded cheese blends in creamier.
Let it cool before slicing: After baking, give the casserole 5–10 minutes to rest. This helps the layers set and makes it easier to slice cleanly.
Test doneness in the center: Use a toothpick to check the middle of the cornbread topping. If it comes out clean or with just a few crumbs, it’s ready.
Check oven temp: Cornbread can brown quickly, so if your oven runs hot, start checking it around the 15-minute mark to avoid overbaking.
Add mix-ins carefully: While black beans, jalapeños, or chopped onions are great additions, don’t overload the filling or it could affect the bake time and texture.
Great make-ahead option: You can assemble the casserole earlier in the day, refrigerate it, and bake when needed. Just bring it to room temp before putting it in the oven or add a few extra minutes to the bake time.