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Mexican Cornbread Casserole

Mexican Cornbread Casserole
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This isn’t just a casserole; it’s a taco night and comfort food mash-up that will become your new go-to. It’s a hearty, flavorful meal with a secret ingredient—easy prep!

Ingredients

Scale
  • 1 lb ground beef
  • 1.25 oz packet taco seasoning
  • 2 boxes Jiffy corn muffin mix
  • 14 oz can cream-style corn
  • 14 oz can regular corn kernels
  • 1 1/2 cups shredded cheddar cheese
  • 4 oz can chopped green chilies

Instructions

  1. Prep the Pan & Beef: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking pan. In a large skillet, brown the ground beef until no pink remains. Drain any excess grease. Stir in the taco seasoning according to the package directions.
  2. Mix the Cornbread: In a large bowl, prepare the corn muffin batter as directed on the boxes. Stir in half of the cream-style corn and half of the regular corn kernels.
  3. Layer the Casserole: Spread half of the cornbread batter evenly on the bottom of the pan. Top with the seasoned ground beef, spreading it out to cover.
  4. Add the Fillings: In a separate bowl, mix the remaining cream-style and regular corn kernels. Spoon this over the beef. Sprinkle half of the shredded cheese over the corn, then top with the green chilies.
  5. Bake It Up: Carefully spread the remaining cornbread batter over the top, then sprinkle with the rest of the cheese. Bake for 35-40 minutes, or until golden brown and a toothpick comes out clean.
  6. Rest & Serve: Let the casserole rest for 5 minutes before cutting into squares. This helps it set and makes for cleaner slices.

Notes

  • Serving Suggestions: This dish is a meal in itself, but a dollop of sour cream, fresh salsa, or chopped cilantro on top takes it to the next level. A simple side salad or some black beans make a great side.
  • Tips & Tricks: Use ground turkey or chicken for a lighter version. For a spicier kick, use fresh, finely diced jalapeños instead of canned green chilies.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop a serving in the microwave. It also freezes beautifully—just wrap individual portions tightly in plastic wrap and foil for up to 3 months.

Find it online: https://new.projuktigeek.com/mexican-cornbread-casserole/

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