Your family will love this quick and easy Mexican Cornbread Casserole recipe made with Jiffy mix! This loaded ground beef casserole has tons of flavor from the homemade taco seasoning, RO-TEL, corn, cheddar cheese, and all the taco toppings.
Mexican Casserole With Cornbread On Top
This Mexican Cornbread Casserole is seriously so delicious.
The ground beef and corn mixed with the slight heat from the RO-TEL has the perfect Mexican-inspired flavor combination.
I used my favorite homemade taco seasoning, and I honestly can’t get enough of it in this recipe.
The cornbread topping was so easy thanks to the help of using Jiffy Corn Muffin Mix, and it was so moist (if you want a recipe to make really moist Jiffy cornbread, be sure to check out our How To Make Jiffy Cornbread Better recipe).
This is definitely a fun casserole to spice up your weeknight family dinners!
I use a homemade taco seasoning blend for this recipe, but you can swap that for a packet of store bought taco seasoning if you’d prefer.
If you’re making the homemade blend, you’ll need chili powder, ground cumin, fine sea salt, ground black pepper, paprika, garlic powder, onion powder, crushed red pepper flakes, and dried oregano.
In addition to the taco seasoning, you’ll also need lean ground beef, canned cream style corn, canned whole kernel corn, Original RO-TEL, sharp cheddar cheese, Jiffy Corn Muffin Mix, milk, and eggs.
How To Make Jiffy Mexican Cornbread Casserole
Start by sautéing the ground beef until it’s browned. Then add in the RO-TEL, cream style corn, and whole kernel corn. Bring that to a simmer. (See the recipe card below for the full printable instructions.)
Stir in the taco seasoning, then add in 1/3 of the cheddar cheese and stir until it’s fully melted.
In a large mixing bowl, whisk together the Jiffy cornbread mix, milk, and eggs.
Transfer the ground beef mixture to a greased casserole dish, then pour the cornbread batter on top.
Bake in a preheated oven until the cornbread is cooked through and golden brown. Sprinkle the remaining cheddar cheese on top of the cornbread and bake the casserole again until the cheese is melted.
Once the cheese has melted, remove the casserole from the oven and let it rest for 5 minutes. Then top it with your favorite taco toppings and serve. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
This can be baked in a large cast iron skillet if you don’t have a casserole dish.
Try swapping the hamburger meat for shredded rotisserie chicken, ground turkey, refried beans, black beans, or even your favorite chili.
You can drizzle enchilada sauce over top of the cheese right before the second bake.
Sprinkle each serving with a little seasoning for a little extra flavor oomph.
If you don’t want to make a homemade taco seasoning blend, swap it for a packet of store bought taco seasoning.
The taco toppings are totally up to you – feel free to really load it up with all of your Southwestern favorites. Restaurant style salsa, sour cream, guacamole, tomatoes, black olives, cilantro, and green onions are my favorites.
If you prefer a less thick layer of cornbread, or if you’re serving 4 – 6 people, feel free to use 1 box of cornbread instead. You just need half the amount of cornbread, eggs, and milk, and then check the casserole 5 minutes earlier.
You could also make the cornbread from scratch if you’d prefer. I love the ease of using cornbread mix, but either way will work!
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Jiffy Cornbread Recipes
Be sure to check out the rest of our Jiffy cornbread hacks! Some of my favorite recipes that use Jiffy mix are:
- How To Make Jiffy Cornbread Better
- Jiffy Cornbread with Creamed Corn
- Jiffy Mexican Cornbread
- Jiffy Cornbread Dressing
- Jiffy Corn Casserole
If you like this recipe, be sure to check out some of our other reader favorite casserole recipes!
BEST Mexican Cornbread Casserole Recipe with Jiffy Mix
Your family will love this quick and easy Mexican Cornbread Casserole recipe made with Jiffy mix! Kid friendly loaded ground beef casserole.
- 1 Tablespoon chili powder*
- 1 1/2 teaspoons ground cumin
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1 pound lean ground beef
- 1 (14.75 ounce) can cream style corn
- 1 (15.25 ounce) can whole kernel corn (drained)
- 1 (10 ounce) can Original RO-TEL
- 3 cups freshly shredded sharp cheddar cheese (divided)**
- 2 (8.5 ounce) boxes Jiffy Corn Muffin MIx
- 2 2/3 cups milk
- 2 eggs
- 1/2 cup sour cream
- 6 cherry tomatoes (quartered)
- 2 green onions (diced)
- Sliced black olives
- Diced fresh cilantro
- Preheat the oven to 400 F (204 C). Lightly grease a 13 x 9 casserole dish.
- Heat a large nonstick skillet over medium-high heat, add the ground beef and cook until it’s browned and no longer pink (about 8-10 minutes).
- Stir in the homemade taco seasoning mix, then add in the cans of cream style corn, whole kernel corn, and the RO-TEL. Stir until well combined. Bring to a simmer and let it simmer for 3 minutes.
- Add 1 cup of the shredded cheddar cheese to the meat mixture, and stir until the cheese has melted.
- Pour the beef mixture into the greased casserole dish.
- In a medium bowl, mix the Jiffy Cornbread Muffin Mix with the milk and eggs until just combined.
- Pour the cornbread batter over the beef mixture. Put the casserole dish into the oven and bake for 35 minutes. Remove the casserole from the oven and evenly spread the remaining cheese over the cornbread and bake again until the cheese has melted (about another 5 minutes). While the casserole is baking, prep your toppings.
- When the casserole is done, let rest for 5 minutes, then garnish with your desired toppings, and serve.
If you prefer a less thick layer of cornbread, or if you’re serving 4 - 6 people, feel free to use 1 box of cornbread instead. You just need half the amount of cornbread, eggs, and milk, and then check the casserole 5 minutes earlier.
*This is a spice blend that’s sold in the US and Canada. It’s not the same as chili powder that’s sold in the UK or other parts of the world (it’s just pure ground chili powder in other parts of the world, whereas in the US, it’s a relatively mild spice blend).
**It’s important to use freshly shredded cheese because the pre-shredded kinds available at the store are coated in a starch that stops it from melting well.
Amount Per Serving: Calories: 682Total Fat: 30.9gCarbohydrates: 68.5gFiber: 3gSugar: 18.6gProtein: 34.4g
Nutrition information isn’t always accurate. Nutrition information does not include any of the optional toppings.
If you’re looking for a quick and easy recipe your family will love, this Mexican Cornbread Casserole topped with cheese and taco toppings is the one for you!
17 thoughts on “Mexican Cornbread Casserole Recipe”
This sounds so good.
Thanks so much, Timothy!
Looks good!! I’ll be making that & so easy!! Thanks
Thanks, Annette! I hope you love the Mexican Cornbread Casserole! -Alexa
I’m trying this recipe! I would like to know if you drain the beef after browning it and do you drain the whole kernel corn?
Hi Trena, I hope you love the Mexican Cornbread Casserole! Yes, I drained the beef after browning it and I also drained the whole kernel corn. Hope that helps! -Alexa
Thank you! I will let you know how it turns out!
Easy, flavor-packed, awesome!
Hi Sigrid, So happy to hear you enjoyed the Mexican cornbread casserole! Thanks so much for leaving feedback. -Alexa
This was fantastic! I made it exactly as it was written, except I could not get the Jiffy corn muffin mix at my grocery store. They only had “Krusteaz Honey Cornbread” mix, so I used that. I noticed the Krusteaz brand called for 2/3 cup of milk, and 1/3 cup of oil so that’s what I used. If I can eventually find the Jiffy cornbread mix, do I still use the 2 and 2/3 cups of milk that the recipe calls for? I can’t get over how good this dish was! This is going to be one of my regular dinners in the weeknight rotation!
Hi Tonja, So happy you liked the Mexican Cornbread Casserole so much! It sounds like you liked it with a thicker cornbread crust, so feel free to make the cornbread according to the box instructions if you prefer. I like making it with more liquid so that it can spread out evenly across the top of the casserole. -Alexa
Alexa, this was delicious! Thank you for sharing the homemade seasoning. I will be using it again!
I added some finely chopped onion, minced garlic, jalapeno and Anaheim pepper in to cook with the meat and left out all the corn. This dish is so simple and easy varied. Again thanks so much.
This recipe sounds a LOT like: “Hamburger upside down” recipe. 1 pound of lean hamburger, 1 onion diced up, 1/2 tsp of Chili powder, 1/4 C of catsup(some people say/spell it: ketchup.). I used 1/2 C of BBQ sauce.) These ingredients in a cast iron skillet. Brown meat. Drain off excess grease. Spread cooked hamburger and onions into a circle around the bottom of the inside of the bottom of the pan. Pour a 15 1/4 Oz
Can into the center of the pan. Now, mix up a box of Jiffy cornbread according to the directions the directions the box. Pour cornbread over the meat and corn. Bake at the temperature on the Jiffy box. Remove from from the oven and allow to sit for 5 mins. Run the tip of a butter knife between the skillet and the food. Place a plate on top of the cast iron skillet. Hold both in place as you flip both upside down. Slowly raise the skillet up off of the plate as the food slips from the skillet. Slice and serve as you would like pie. Before taking a bite be sure to break up the cornbread with your fork. This way you’ll get meat. Corn and cornbread in each bite. It’s delicious. Please, let me know what you think of it!? And please. Post the recipe
Hi Vincent, Thanks so much for sharing your recipe – it sounds delicious! -Alexa
I made this exactly, but with adjustments. Opted out the corn for 1 15oz can of black beans, I switched out the cornbread mix with a homemade paleo cornbread. 2 cups almond flour, ½ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon turmeric, ¼ cup coconut sugar, ¼ cup melted butter & 3 large eggs. I also mixed in the paleo cornbread with the meat mixture suggested by my husband and man I am so happy I did. I cooked it at 350 for 22 minutes. I asked the kids what the secret ingredient was and they said “cornbread.” I was like nope “almonds.” Thank you for a wonderful recipe that I could modify due to dietary restrictions. I will keep it in rotation
Hi Whitney, Thanks so much for sharing which adaptations worked for you. Happy to hear you liked how this Mexican cornbread casserole came out! -Alexa
Yes so much flavor thanks to your recipe. I loved the flavor of the casserole so much that I made ground turkey tacos tonight using your taco seasoning recipe. Sooo yummy.