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Savor the flavors of this Mexican Cornbread Casserole recipe made with seasoned ground beef, black beans, corn, and a kick of taco seasoning topped with cheesy, fluffy cornbread. This delicious casserole recipe is perfect for any night of the week!
Why Make Mexican Cornbread Casserole
This cornbread casserole is an easy recipe that will elevate your family dinners and gatherings. The filling is hearty and flavorful from the blend of spices, and the cornbread topping is cheesy, soft, and crisp. For a delicious twist, try out my Jalapeño Cheddar Cornbread and Mexican Street Corn Casserole.
- Easy weeknight dinner. This one-pot casserole is easy to make and perfect for a quick meal that the whole family will love.
- Packed with veggies. This recipe uses tomatoes, black beans, corn, and bell peppers, making it a great option for sneaking more veggies into your family’s diet.
- Delicious Southwestern flavors. This dish combines rich, spicy Southwestern flavors with layers of cheesy cornbread to make a hearty, vibrant dish.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Ground beef. Use lean ground beef. Other proteins you can use are ground turkey, chicken, and pork.
- Seasonings. Use a blend of salt, cumin, garlic powder, chili powder, paprika, and black pepper. Alternatively, you can use a pre-made taco seasoning.
- Tomatoes. Use Rotel diced tomatoes.
- Red bell pepper. Adds sweetness and a light crunch. You can also use orange or green bell pepper.
- Jalapeno. Adds a spicy kick. Add red pepper flakes for more spice, or omit for a mild casserole.
- Onion. Use white or yellow onions. You can also use shallots for a milder taste.
- Black beans. Substitute with pinto beans or kidney beans.
- Corn. Use canned corn or frozen corn. Drain before adding to the casserole.
- Black olives. Substitute with green olives or capers.
- Cornbread mix. I used Jiffy corn muffin mix, but you can also make your own cornbread mix.
- Shredded cheese. Use cheddar cheese or pepper jack cheese to mix with the cornbread topping.
- Green chiles. Adds a mild heat and tang to the cornbread.
- Toppings. Before serving, you can top it with sour cream, tomatoes, or cilantro!
Steps To Make Jiffy Cornbread Casserole
Step One. Cook ground beef in a 9” cast iron skillet or oven-safe skillet over medium-high heat until browned. Drain the grease and stir in the seasonings: onions, peppers, jalapeños, and canned tomatoes.
Step Two. Cook for 5 minutes on low until thickened and peppers are softened. Stir in black beans, corn, and black olives.
Step Three. Prepare cornbread batter according to package directions. Stir in pepper jack cheese (if using) and green chiles until just combined. Gently spread batter over ground beef mixture, smoothing to the edges of cast iron skillet.
Step Four. Place in the oven and bake the casserole uncovered for 30 to 35 minutes or until cornbread is golden brown. Stick a toothpick in to ensure it comes out clean to know it’s done. Let it cool for a few minutes and “set.” Add a dollop of sour cream, fresh tomatoes, cilantro, or sprinkle the remaining cheese on top of the cornbread before serving!
What to Serve with Mexican Cornbread Casserole
This easy Mexican cornbread casserole recipe is versatile and can be served with many different side dishes. Serve it with a side of salsa, Vegan Rotel Dip, or Smoked Queso. It also goes deliciously well with Baked Beans, Stuffed Mini Peppers, and Baked Jalapeño Poppers.
Recipe Tips
- Layer on a baking dish. If you don’t have an oven-safe skillet, transfer the mixture to a 9×9 baking dish, spreading it in an even layer.
- Drain the ground beef before adding the other ingredients, or your casserole will become watery and soggy.
- Mix cornbread gently. When adding cheese and green chiles to the cornbread batter, fold them in gently to avoid over mixing, which can make the cornbread dense.
Make Ahead and Storage Tips
Store leftover Mexican casserole in an airtight container in the fridge for up to 4 days. You can also freeze these for up to 2 months. Reheat in the microwave for 1-2 minutes or in the oven at 300F for 10-15 minutes.
Recipe FAQs
Yes, you can freeze this easy casserole dish for up to two months. Store it in a sealed freezer bag or wrap tightly with foil.
You can use any brand of cornbread mix or make a homemade cornbread batter. Make sure it yields the same quantity as the Jiffy mix called for in the recipe.
Other Delicious Casserole Recipes to try
Dinner
Chicken Tomato Casserole
Side Dishes
Healthy Green Bean Casserole Recipe
Breakfast
Chicken And Hash Brown Casserole
Mexican Cornbread Casserole
Equipment
- 9” cast iron skillet or oven safe skillet
Ingredients
Beef Mix:
- 1 lb lean ground beef
- ½ tsp salt
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp pepper
- 1 red bell pepper, diced
- 1 jalapeño diced, optional
- ¼ cup onion, diced
- 1 15 oz can black beans, rinsed & drained
- 1 14.5 oz can diced tomatoes, with the juice
- 1½ cups frozen corn, thawed
- ½ cup black olives chopped
Cornbread Mix:
- 1 8 oz package store-bought cornbread mix I used JIF (plus ingredients to prepare as directed)
- 1 cup grated cheddar cheese/ or pepper jack, optional
- 1 4 oz can diced green chiles
Toppings:
- sour cream for topping
- tomatoes for topping
- cilantro for garnish
Instructions
Beef Mixture:
- Preheat oven to 350º
- In a 9” cast iron skillet or oven safe skillet, over medium heat and cook ground beef until browned. Drain grease, stir in seasonings onions, peppers, jalapeños and canned tomatoes.
- Cook for 5 minutes on low until thickened and peppers are softened. Stir in black beans, corn, and black olives. (if you don’t have an oven safe skillet, transfer mixture to a 9×9 oven safe dish spreading it in an even layer.)
Cornbread:
- Prepare cornbread batter according to package directions. Stir in pepper jack cheese (if using) and green chiles until just combined well. Gently spread batter over beef mixture, smoothing to edges of cast iron skillet.
- Bake, uncovered, for 30 to 35 minutes or until cornbread is golden brown. Stick a toothpick in to ensure it comes out clean to know it’s done.
- Let it cool for a few minutes and “set” Serve with sour cream, fresh tomatoes, cilantro, more cheese or any other toppings you prefer.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Notes
-
- Layer on a baking dish. If you don’t have an oven-safe skillet, transfer the mixture to a 9×9 baking dish, spreading it in an even layer.
-
- Drain the ground beef before adding the other ingredients, or your casserole will become watery and soggy.
-
- Mix cornbread gently. When adding cheese and green chiles to the cornbread batter, fold them in gently to avoid over-mixing, which can make the cornbread dense.
- All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
