Mexican Cornbread Casserole

14
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.

Blue Ribbon Recipe

Definitely add this to your back-to-school menu. It's quick to throw together and easy on the budget. The meat is full of flavor from the taco seasoning and a little punch from the Rotel. Corn and cheese help to mellow the flavors and not make this very spicy. Sweet cornbread on top is perfect and marries together to make a wonderful casserole with a Mexican flair. This is the perfect size for a family, but if you have hearty eaters you may want to double the recipe. The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
20 Min
Cook:
20 Min
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, 10 oz can
  • 1/2 can(s)
    corn, drained (or all of a small can), 8.75 oz can
  • 1/2 can(s)
    red kidney beans, drained & rinsed, 16 oz can
  • TOPPING:

  • 1 box
    cornbread mix (I used Jiffy), 8.5 oz
  • 1
    egg
  • 1/2 c
    milk

How to Make Mexican Cornbread Casserole

Step-by-Step

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

Printable Recipe Card

About Mexican Cornbread Casserole

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



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