Mexican Cornbread Casserole

2
Angela (Grammy) Derby

By
@Angela_Derby

The only problem I had with this dish was...no leftovers! This is a super easy casserole that your family will love! A little spicy and a little sweet, perfect combination with the cornbread and taco meat.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Method:
Bake

Ingredients

GROUND BEEF MIXTURE:

1 lb
ground beef, lean
1
packet taco seasoning, medium
3/4 c
chopped onions
1 1/2 c
shredded cheddar cheese
1 can(s)
rotel with green chiles
1/2 can(s)
corn, drained (or all of a small can)
1/2 can(s)
red kidney beans, drained & rinsed

TOPPING:

1 (8.5oz) box
cornbread mix (i used jiffy)
1
egg
1/2 c
milk

How to Make Mexican Cornbread Casserole

Step-by-Step

  • 1Preheat oven to 400'F. Grease or spray with cooking spray a 13X9" pan.
  • 2Brown meat with onions. Add taco seasoning and cook thoroughly, stirring to blend in the mix. Add Rotel, corn and kidney beans. Pour into greased 13x9" pan. Top with cheese.
    (I reversed this and put the cheese first, then poured the cornbread mix over that.)
  • 3Prepare cornbread according to directions with 1 egg & 1/2 cup milk. Pour over cheese and lightly press in a bit.
  • 4Bake for 15-20 minutes. (per cornbread pkg. directions)

Printable Recipe Card

About Mexican Cornbread Casserole

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Mexican