Need a delectable and satisfying dish that suits all occasions? Give a shot at the recipe for Mexican Cornbread Casserole, which combines ground beef, tomato sauce, green chilies, and shredded cheddar cheese into a delightful and hearty meal. It’s easy to cook and perfect for meal prepping or serving a crowd.
Ingredients for Mexican Cornbread Casserole:
Ground beef: With its abundant flavors, beef serves as the cornerstone of the casserole.
Cornbread mix: A sugary and flavorful twist is added to the beef filling of the casserole by using cornbread mix as the base.
Onion: The casserole is enhanced with the addition of onion, lending a savory taste to the beef and creating a pleasing consistency.
Garlic: The beef filling is given a zesty twist by the addition of garlic, which infuses the dish with an unparalleled taste.
Tomato sauce: The addition of tomato sauce to the beef filling infuses it with a deep color and delicious taste.
Diced green chilies: To enhance the dish’s flavor and texture, dice up some green chilies and mix them in for a hint of spiciness.
Creamed corn: The addition of creamed corn to the cornbread mixture brings about a smooth mouthfeel and boosts the natural sweetness of the cornbread.
Shredded cheddar cheese: The casserole reaches perfection when sprinkled with shredded cheddar cheese, providing a rich and savory cheese flavor.
How to make Mexican Cornbread Casserole:
Before getting started on the recipe, make sure to preheat your oven to 375°F.
After that, cook the ground beef in a large skillet over medium heat until it’s browned and cooked through.
Toss the onion and garlic into the pan and cook until the onion becomes clear.
Mix the tomato sauce and diced green chilies into the skillet, stirring until they blend together.
In a different bowl, blend the cornbread mix, creamed corn, and eggs together until evenly mixed.
Apply a thin layer of grease to the bottom of a 9×13-inch baking dish, then spread the cornbread mixture on top.
Pour the mixture of beef onto the cornbread and ensure it’s spread out smoothly.
Scatter the grated cheddar cheese onto the surface of the beef blend.
Cook the cornbread for 30-35 minutes, keeping an eye on it until it’s perfectly golden and the cheese has melted and formed delicious bubbles.
My Best Tips for Mexican casserole cornbread:
- To avoid any sticking issues, make sure to lubricate the baking dish thoroughly.
- For a bolder flavor, consider adding more diced green chilies or jalapeños to your casserole recipe.
- You can make the casserole less spicy by either excluding the diced green chilies or switching to a gentler tomato sauce.
- A side of sour cream and freshly cut cilantro can be served with the casserole, ensuring a delicious and aromatic meal.
The step-by-step instructions Mexican Cornbread Casserole pictures can be found in the recipe card below.
Questions and answers about the Mexican Cornbread Casserole recipe
Cornbread casserole Mexican Variations:
Looking for a low-fat alternative to ground beef? Give ground turkey or chicken a try in your casserole recipe.
For a more robust flavor, mix black beans and corn into the beef blend for your casserole.
Add a special touch to your dish by incorporating a range of cheese options, such as pepper jack or mozzarella, for a unique taste experience.
What Do You Serve Mexican Cornbread Casserole With?
An all-in-one meal, cornbread Mexican casserole doesn’t need any accompaniments to satisfy your hunger, yet to make it more substantial, a side salad or some steamed vegetables could do the trick.
Have a look at our other recipes, how about baked crunchy cauliflower
Can You Freeze Mexican Cornbread Casserole?
To keep your Mexican casserole cornbread fresh, allow it to cool down before wrapping it in either plastic wrap or foil, and then place it in the freezer. The dish can be kept frozen for up to three months.
When you want to eat it, thaw it out in the fridge overnight, and then cook it in the oven at 375°F for roughly 20-25 minutes until it is heated throughout.
Can You Store Mexican Cornbread Casserole Recipe?
Our recipe can be kept in the fridge for 3-4 days. Once cooled, place it in a tightly sealed container. When reheating, bake it in the oven at 375°F for about 15-20 minutes or until it is heated all the way through.
How do you tell if cornbread is done?
Insert a toothpick or knife into the center of the cornbread to see if it’s done. If the tool emerges clean, the cornbread is ready. Alternatively, test it by pressing the top with your finger; if it springs back, the cornbread has been properly cooked.
The Calories in the Recipe:
Mexican Cornbread Casserole tends to have an average calorie count of 400-500 per serving.
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Mexican Cornbread Casserole
Ingredients
- 1 pound ground beef
- onion, diced
- 1 package cornbread mix
- 1 can shredded cheddar cheese
- 4 oz diced green chilies
- 15 oz creamed corn
- 2 garlic cloves, minced
- 8 oz tomato sauce
Instructions
- To start cooking, preheat your oven to 375°F.
- Next, brown ground beef in a large skillet using medium heat.
- Place the chopped onion and minced garlic in the frying pan and fry them until the onion turns clear.
- Blend the chopped green chilies and tomato sauce into the mixture with a good stir.
- Using a different bowl, stir together the cornbread mix, creamed corn, and eggs until evenly blended.
- Apply cooking oil to a 9x13-inch baking dish and distribute the cornbread mixture evenly over it.
- Use a spoon to distribute the beef mixture evenly across the cornbread mixture.
- Sprinkle cheddar cheese shavings on top of the beef mixture.
- After baking for 30-35 minutes, the cornbread will achieve a golden-brown hue and the cheese will be melted and frothy, indicating that it is ready.
- Allow some time for it to cool off before serving.
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