Easy Mexican Cornbread Casserole

This easy Mexican cornbread casserole recipe is made with ground beef, Jiffy corn muffin mix, sweet corn, taco seasoning, Rotel, and cheese.

Author: Kelsey Smith

Meal Type: Peanuts Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6 serving

Calories: 359 kcal per serving

Ingredients

Preheat the oven to 350ºF (175ºC). Coat an 8 by 8-inch baking dish in cooking spray or butter and set aside.
Brown the ground beef in a large skillet and drain the grease. Add the taco seasoning and ¼ cup water and simmer until thickened. Stir in the drained Rotel. Set aside.
In a medium mixing bowl, add the Jiffy Corn Muffin Mix, milk, and egg. Stir to combine. Then stir in the sweet corn.
Pour the corn mixture into the prepared baking dish, spreading into an even layer. Top with an even layer of the ground beef mixture (use all of it). Top the meat with an even layer of cheddar.
Bake for 25-35 minutes or until the cornbread layer is cooked and the cheese is golden brown. If the cheese browns too quickly before the corn muffin layer is fully baked, cover the casserole in foil and continue to bake. Cool for at least 10 minutes before serving. Top with your favorite taco toppings like sour cream and fresh cilantro.