Mexican Cornbread Casserole

5 from 2 votes

This Mexican Cornbread Casserole is packed with seasoned beef, beans, corn, and melted cheese! Baked under a golden layer of made from scratch cornbread for an easy, crowd-pleasing dinner!

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Cost: $16.45, $2.06 per Serving

Ingredients

Mexican Beef Base:

1 pound ground beef
1 medium onion diced
1 bell pepper diced
2 cloves garlic minced
1 can 14.5 ounce diced tomatoes
1 can 15 ounce black beans, drained and rinsed
1 cup corn kernels
1 packet 1 ounce taco seasoning
1 cup shredded cheddar cheese

Cornbread Topping:

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
¼ cup vegetable oil
1 large egg
1 jalapeño finely diced

Instructions

Preheat oven to 375°F.
In a large skillet over medium heat, cook 1 pound ground beef until browned. Drain excess fat.
Add 1 medium onion (diced), 1 bell pepper (diced), and 2 cloves garlic (minced) to the skillet. Cook for about 5 minutes until softened.
Stir in 1 can (14.5 ounces) diced tomatoes, 1 can (15 ounces) black beans (drained and rinsed), 1 cup corn kernels, and 1 packet (1 ounce) taco seasoning. Simmer for 5 minutes.
Transfer the beef mixture to a 9×13-inch baking dish and sprinkle with 1 cup shredded cheddar cheese.
In a medium bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
In another bowl, mix 1 cup milk, ¼ cup vegetable oil, and 1 large egg.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in 1 jalapeño (finely diced).
Pour the cornbread batter evenly over the beef mixture.
Bake for 25–30 minutes until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Let cool for 5 minutes, then serve and enjoy!

Video

Notes

Recipe Tips

Ground Beef - Make sure to drain the excess grease from the ground beef before adding in the other ingredients.
Chopped Veggies - Chop vegetables ahead of time to save time.
Cooking Time - Baking time will vary depending on your oven. Make sure to use a toothpick inserted into the center of the cornbread to ensure that it is fully cooked. If the toothpick comes out clean then the casserole is finished baking.

Variations Ideas

Add more beans - Skip the meat and double the beans or add sautéed veggies such as red bell pepper.
Change the Meat - Swap beef for shredded rotisserie chicken for a delicious variation.
Sweet Heat Twist - Add honey to the cornbread mix for a sweet-spicy balance.
Mexican Street Corn - Mix in Cotija cheese, lime juice, and cilantro for flavor. My whole family loves this variation!
Change Cornbread - For a moist cornbread, increase the oil to 1/3 cup. For a sweeter version, add 2 tablespoons of sugar to the dry ingredients. We made cornbread from scratch but you can also use jiffy mix.

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