Mexican Cornbread Casserole

Spice up your dinner routine with this delicious and simple Mexican Cornbread Casserole recipe. Featuring bold flavors and easy preparation, this dish is sure to become a family favorite.

Ingredients to Make Mexican Cornbread Casserole Recipe

This mouth-watering casserole combines the flavors of traditional Mexican cornbread and hearty chili for a crowd-pleasing meal. You can serve this for weeknight family dinner, game day snacking or anytime you’re in the mood for a one-dish meal. Ingredients you’ll need to make easy Mexican Cornbread Casserole Recipe:

Ground Beef: You can use ground sirloin or ground chuck. I recommend a leaner ground beef.
Onion: Use a sweet onion, white onion or yellow onion.
Jalapenos: Use medium-size fresh jalapeno peppers cut in half with the seeds removed.
Oil: You can use olive oil or vegetable oil.
Tomatoes: Chili seasoned diced tomatoes add flavor. Don’t drain them.
Black Beans: Black beans add bulk, fiber and texture. You could swap these out with kidney beans or pinto beans.
Corn: Canned corn is quick and easy. You can use frozen corn that’s been thawed, but not cream corn.
Tomato Paste: Tomato paste will bring the sauce for the ground beef together.
Spices: Dark chili powder, seasoned salt, cumin, granulated garlic or garlic powder and lemon pepper or black pepper.
Cheese: Two cups shredded pepper jack cheese for a little spice.
Cornbread: Two packets cornbread and corn muffin mix, plus ingredients to prepare on the package plus more pepper jack cheese and diced green chiles. You could use cornmeal to make homemade cornbread for the topping.

How to Make the BEST Mexican Cornbread Casserole Recipe

Ground Beef and Veggies: Over medium-high heat cook the ground beef, onion and jalapeno pepper until no pink remains in the beef.
Add Tomatoes, Beans, Corn Tomato Paste and Seasonings: To the skillet add the canned tomatoes, black beans, corn, tomato paste, seasonings and water, stir to combine.
Simmer the Beef: Simmer the ground beef mixture over medium-high heat just until the spices and tomato paste have dissolved.
Shredded Cheese: Remove pan from the stovetop and sprinkle the top with one cup pepper jack cheese.
Cornbread: Make cornbread adding shredded cheese and green chiles. Pour cornbread batter over the ground beef mixture.
Oven: Bake per the cook time in the recipe until a toothpick inserted into the center comes back clean.
Toppings: Serve topped with sour cream, tomatoes, sliced jalapeno pepper, cilantro or any of your favorite toppings.

Tips For Making Mexican Cornbread

Kitchen Tools You’ll Need: 12-inch skillet or similar oven safe skillet, sharp knife and cutting board, cheese grater, medium bowl, measuring cup and measuring spoons.
Casserole Dish: You can prep the taco beef filling on the stovetop and then assemble this casserole in a 13×9-inch baking dish.
Cornbread Mix: You can use any brand that you enjoy. I used Martha White cornbread mix as it’s not quite as sweet and Jiffy mix. You’ll make the cornbread per the package directions and then once it’s mixed together, add the shredded pepper jack cheese and green chiles. The cornbread mix only called for milk, no oil or eggs. Follow the instructions on the package for the exact amounts.
How to Serve: You can serve this as a one-dish meal. You may also opt to add a wedge salad, a chopped salad or a simple green salad on the side.
Garnish with Your Favorite Taco Toppings: You can top this cornbread casserole with lettuce, salsa, black olives, guacamole, sour cream, pico de gallo or any of your favorites.

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Recipe Variations

Seasonings: You can adapt this recipe using two 1 ounce packets of taco seasoning in place of the spices called for in the recipe.
Protein: You can make this recipe using ground turkey, chorizo sausage or ground chicken.
Cheese: I use pepper jack cheese in this recipe for a hint of extra spice. You can replace it using colby-jack cheese, cheddar cheese or monterey jack cheese or use shredded Mexican cheese blend from the grocery store.
Bell Peppers: If you prefer less spice, you can use red bell pepper and green bell pepper in place of jalapenos.

Storage and Leftovers

Leftovers: Store leftover Mexican Cornbread Casserole covered with aluminum foil or in an airtight container chilled in the refrigerator for up to 3 days.
Reheating: Reheat in single servings in the microwave or in a preheated 350°F oven for 10 minutes or just until heated through.
Freezer: You can freeze this casserole for up to 3 months. Thaw in the fridge and reheat just before serving.

More Easy Casserole Recipes to Make

Homemade Chicken Divan features an easy creamy sauce.
Classic and easy Chicken and Rice Casserole.
Cheesy Hashbrown Casserole with a crunchy potato chip topping.
This Doritos Casserole is a tasty option for weeknight dinners and game day.
Easy Broccoli Casserole is fitting for family dinners and holiday parties.
Homemade Tuna Noodle Casserole is a retro casserole that won’t break the bank.
Skillet Cowboy Rice Casserole will bring the heat to meal time.

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