Mexican Cornbread Cassreole

Mexican Cornbread Cassreole Recipe

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Teresa Parkins


This is a recipe I got off another site but I added my own touches to it and it is SO good! The whole family loves it! ? You can add more or less of the onions and peppers and cheese to your own tastes as well.


★★★★★ 1 vote

6 to 8
1 Hr
30 Min


  • 2 lb
  • 2 pkg
    taco seasoning mix
  • 2
    onions, chopped
  • 2
    sweet peppers (green, red or yellow), chopped
  • 1 can(s)
  • 1 can(s)
    cream style corn
  • 4
  • 1 1/3 c
  • 2 pkg
    jiffy cornbread mix
  • ·
    jalapeno peppers(i used pickled)
  • 6 slice
    mexican velveta cheese
  • 1 pkg
    shredded cheese(your choice)

How to Make Mexican Cornbread Cassreole


  1. Preheat oven to 425 degrees.
  2. In a skillet, put hamburger and 2 packages of Taco seasoning mix. Cook until brown and drain.
  3. Add onions, peppers, and corn. Set aside.
  4. Combine eggs, cream style corn, milk and Jiffy Cornbread Mix until moistened.
  5. Pour half the cornbread mixture in a 9 X 13 greased pan.
  6. Spoon hamburger mixture over cornbread. Add cheese slices.
  7. Pour remaining cornbread over hamburger mixture.
  8. Bake for 20 minutes and add shredded cheese. Bake an additional 10 minutes or until brown.

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About Mexican Cornbread Cassreole

Course/Dish: Beef
Regional Style: Mexican
Other Tag: Quick & Easy

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