Ground Beef Mexican Cornbread is one of those weeknight meals you'll want to enjoy over and over again. My version is made with Jiffy cornbread mix along with lean ground beef, taco seasoning, corn and layers of cheddar cheese.
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I don't need a holiday like cinco de mayo to make Mexican food. It's a staple around here, and this ground beef Mexican cornbread is another classic dish you'll want to add to your dinner rotation. This dish is a riff on tamale pie, so if you like that dish, you'll love this one even more.
This comforting dish is an easy recipe to make, so it comes together quickly. The whole family will love it, and I'm sure it will be requested a lot like at my house!
If you need a hearty dinner on a busy weeknight, then give this recipe a try! If you like it, try my Ground Beef Doritos Nachos Casserole next.
Ingredients
Scroll to the bottom for exact amounts and printable recipe card.
Ground beef - you could use ground turkey for a lighter option, or even ground chicken.
Yellow onion and fresh chopped garlic
Green bell pepper - you can use red bell pepper if you prefer or have that on hand.
Taco seasoning - I always use my homemade taco seasoning because it tasted great and I know exactly what's in it. If you don't have any on hand you can simply make some with a combination of chili powder, cumin, oregano, paprika, salt and black pepper, and a touch of hot sauce or a pinch of cayenne pepper.
Cream style corn - I used the canned version.
Whole kernel corn - I used canned here, but frozen will also work.
Rotel - this is diced tomatoes and green chiles. You can substitute a can of drained diced tomatoes and a four ounce can of chopped green chiles if needed.
Cheddar cheese - I used shredded cheddar cheese, but I had some Chihuahua cheese on hand and used that too. You can use any good melting cheese like Monterey Jack, mozzarella, or Mexican blend.
Jiffy cornbread muffin mix - I love Jiffy because it's slightly sweet and I think that makes the best cornbread! It also has a cake-like texture and rises nicely.
Milk and eggs - to make the cornbread.
Directions
1) Pre-heat oven to 400 degrees F.
2) In a large skillet, cook ground beef along with the chopped onions, chopped green bell peppers, and minced garlic over medium-high heat. Season with salt and pepper to taste. Cook until meat is no longer pink and vegetables have softened. Turn heat to medium if anything starts to smoke. Drain any excess grease.
3) Add taco seasoning to the meat mixture. Stir to combine. Add the can of cream-style corn, whole corn (drained) and can of Rotel (undrained). Let this mixture simmer for 2-3 minutes. Turn off heat and add one cup of shredded cheddar cheese. Stir until the cheese is combined.
4) Spray a 9x13 inch casserole dish. Add the taco meat mixture and spread it evenly in the dish. Set aside.
5) Add Jiffy corn muffin mix, milk and eggs to a large mixing bowl. Mix by hand until just combined.
6) Pour cornbread batter over the ground beef mixture. Bake in preheated oven for about 35 minutes. Remove from oven and add the remaining cheese on top of the cornbread and bake again until the cheese melts about 5 minutes more.
7) Serve with all or a few of these favorite taco toppings: black olives, sour cream, sliced jalapeños, guacamole, and sliced green onions.
Variations
- Any type of ground meat can be used in place of ground beef.
- If you want to make a vegetarian version, try using two cans of black beans or pinto beans (or a combo) that have been rinsed and drained.
- If you want to make this in a 12-14 inch cast iron skillet, you want to reduce the cornbread to one box. Prepare as directed on the box.
- Pepper Jack will give this casserole a nice kick.
Tips
Store leftovers in an airtight container for up to four days. Reheat in the microwave, covered, on reduced power for best results.
More recipes
- Ground Turkey Sweet Potato Skillet Dinner
- Ground Beef Doritos Nachos Casserole
- Mexican Ground Beef and Potatoes
- Gnocchi and Sausage in Vodka Sauce
If you make this Ground Beef and Cornbread recipe please leave a comment and a rating. I love hearing from you!
My version of this ground beef Mexican cornbread casserole was adapted from Key to my Lime.
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Ground Beef Mexican Cornbread
Ingredients
- 2 teaspoon oil or cooking spray
- 1 lb ground beef lean
- ½ cup chopped yellow onion
- ½ cup chopped green bell pepper or other pepper
- 2 teaspoon fresh garlic minced
- 2-3 tablespoon taco seasoning or one packet
- 15 oz cream style corn canned
- 15 oz whole kernel corn drained
- 10 oz Rotel undrained
- 2 cups shredded cheddar cheese (divided use) or other good melting cheese
- 2 8.5 oz Jiffy corn muffin mix or similar
- 2¾ cup milk I used 2%
- 2 eggs
Instructions
- Pre-heat oven to 400 degrees F.
- In a large skillet, cook ground beef along with the chopped onions, chopped green bell peppers, and minced garlic over medium-high heat. Season with salt and pepper to taste. Cook until meat is no longer pink and vegetables have softened. Turn heat to medium if anything starts to smoke. Drain any excess grease.
- Add taco seasoning to the meat mixture. Stir to combine. Add the can of cream-style corn, whole corn (drained) and can of Rotel (undrained). Let this mixture simmer for 2-3 minutes. Turn off heat and add one cup of shredded cheddar cheese. Stir until the cheese is combined.
- Spray a 9x13 inch casserole dish. Add the taco meat mixture and spread it evenly in the dish. Set aside.
- Add Jiffy corn muffin mix, milk and eggs to a large mixing bowl. Mix by hand until just combined.
- Pour cornbread batter over the ground beef mixture. Bake in preheated oven for about 35 minutes. Remove from oven and add the remaining cheese on top of the cornbread and bake again until the cheese melts about 5 minutes more.
- Serve with all or a few of these favorite taco toppings: black olives, sour cream, sliced jalapeños, guacamole, and sliced green onions.
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