Mexican Cornbread Casserole
A hearty Mexican Cornbread Casserole featuring a savory ground beef base with Rotel and taco seasoning, topped with a cheesy cornbread mixture, baked until golden brown.
Ingredients
- ground beef
- white onion
- taco seasoning
- garlic
- rotel
- Jiffy cornbread mix
- eggs
- sour cream
- whole kernel corn
- Colby cheese
- green chile
- cheddar cheese
Method
- 1
Add the ground beef to a hot skillet.
- 2
Add the chopped white onion and chopped garlic.
- 3
Cook the mixture until the beef is browned, breaking it apart with a spatula.
- 4
Add two cans of Rotel and a packet of taco seasoning.
- 5
Stir all ingredients together until well combined.
- 6
In a separate mixing bowl, add two eggs and whisk them.
- 7
Add one box of Jiffy cornbread mix, a can of drained whole kernel corn, and sour cream to the whisked eggs.
- 8
Stir the mixture until all ingredients are well combined.
- 9
Once the meat mixture is cooked through, add half a cup of shredded Colby cheese and stir until melted and incorporated.
- 10
Transfer the meat mixture from the skillet into a 9x13 inch baking dish, spreading it evenly to form the bottom layer.
- 11
Spoon a can of green chiles over the top of the meat layer.
- 12
Sprinkle one cup of shredded cheddar cheese evenly over the green chiles.
- 13
Pour the prepared cornbread mixture over the cheese layer and spread it evenly to cover the entire dish.
- 14
Preheat your oven to 3500F (1750C). Place the casserole in the preheated oven and bake until the cornbread topping is golden brown and cooked through.
- 15
Once baked, let the casserole cool slightly before serving. Enjoy
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