Description
A hearty and flavorful Mexican Cornbread Casserole combining seasoned ground beef, creamy corn, and spicy diced tomatoes topped with a golden, cheesy cornbread crust. Perfect for a comforting weeknight dinner that serves the whole family.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 can (14.75 ounces) cream-style corn
- 1 cup frozen corn
- 1 can (10 ounces) diced tomatoes and green chilies
Seasoning and Cheese
- 1 packet taco seasoning
- 2 cups shredded cheddar cheese, divided
Batter
- 1 box (8.5 ounces) Jiffy cornbread mix
- 2 eggs
- 1/3 cup whole milk
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the casserole.
- Brown Beef: In a cast iron skillet, cook the ground beef over medium heat until thoroughly browned. Drain off any excess grease to keep the casserole from being too oily.
- Combine Ingredients: Stir in the cream-style corn, frozen corn, diced tomatoes with green chilies, and taco seasoning into the browned beef. Cook for about 5 minutes to let the flavors meld.
- Layer Cheese: Sprinkle 1 cup of the shredded cheddar cheese evenly over the beef and corn mixture in the skillet.
- Prepare Cornbread Batter: In a separate bowl, combine the Jiffy cornbread mix, eggs, and whole milk. Mix until just combined for a smooth batter.
- Top with Batter: Carefully spread the cornbread batter evenly over the beef mixture in the skillet, ensuring complete coverage.
- Bake: Place the skillet in the preheated oven and bake for 20 to 25 minutes or until the top is golden brown and the cornbread is cooked through.
- Add Remaining Cheese: Remove the skillet from the oven, sprinkle the remaining 1 cup of cheddar cheese on top of the baked cornbread, then bake for an additional 5 minutes until the cheese is melted and bubbly.
- Cool and Serve: Allow the casserole to cool slightly before serving to let it set and make it easier to cut and serve.
Notes
- Using a cast iron skillet not only helps in browning the beef well but also allows you to bake the casserole directly in the same pan, saving cleanup time.
- You can substitute the frozen corn with fresh corn kernels during summer for a fresher taste.
- Adjust the amount of taco seasoning based on your preferred spice level.
- For a lighter option, use reduced-fat cheddar cheese and low-fat milk.
- Ensure the cornbread batter fully covers the beef mixture to prevent burning and ensure even baking.
- This casserole pairs wonderfully with a fresh green salad or guacamole.
