Description
This Mexican Cornbread Casserole is a savory, comforting dish combining spicy seasoned ground beef, sweet corn, tangy diced tomatoes with green chilies, and creamy sour cream-stirred cornbread batter, all topped with melted cheddar cheese. Perfect for family dinners, this casserole is easy to prepare and bakes to a golden, flavorful finish.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 medium onion, diced
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 can (15 oz) corn, drained
Cornbread Batter
- 1 box cornbread mix (including ingredients listed on the box, typically egg and milk)
- 1 cup sour cream
Topping
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Cook Beef and Onions: In a skillet over medium heat, brown the ground beef along with the diced onion until the meat is fully cooked and onions are softened. Drain any excess fat to keep the casserole from becoming greasy.
- Add Seasoning and Vegetables: Stir in the taco seasoning, drained diced tomatoes with green chilies, and drained corn. Let the mixture cook together for 5 minutes to meld the flavors, then remove from heat.
- Prepare Cornbread Batter: Follow the cornbread mix package instructions to prepare the batter, then fold in 1 cup of sour cream to add moisture and richness.
- Assemble Casserole: Spread the beef mixture evenly in the bottom of the greased baking dish. Pour the sour cream-infused cornbread batter over the beef layer, smoothing the top. Sprinkle shredded cheddar cheese evenly over the batter.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes. The casserole is done when the cornbread topping is golden brown and a toothpick inserted into the cornbread comes out clean.
Notes
- Drain the beef fat well to avoid a greasy casserole.
- For extra heat, add jalapeños or hot sauce to the beef mixture.
- You can substitute cheddar cheese with pepper jack for a spicier version.
- Let the casserole rest for 5 minutes after baking for easier slicing.
- If you prefer, use fresh corn instead of canned for a fresher taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
