This Mexican Cornbread Casserole is full of hearty flavors and perfect for those weekend brunch indulgences.
There’s no shortage of Mexican or Southwestern dishes similar to tacos. These recipes are usually easy to pull together with whatever ingredients you have on hand. It might be a taco shell, a burrito, or even a casserole. But why not mix things up a little by adding an unexpected twist? That’s what makes this Mexican cornbread casserole such a special dish. It has all the meat, cheese, and tomatoes you’d expect in a taco casserole, but with the added bonus of a delicious layer of cornbread on top.
For a dish that essentially combines a hearty casserole with cornbread, this recipe is surprisingly simple. Just brown the meat, mix in the veggies, and layer the cornbread mixture on top. The result is even better than it sounds. You get all the flavors of a Tex-Mex favorite with the sweet and savory taste of cornbread. It may not be the most obvious combination, but it’s one you won’t soon forget.
Is Mexican Cornbread Casserole Healthy?
Though the meat and cheese are good sources of protein, they also add a lot of saturated fat, making this a dish you’ll want to save for those special weekend brunches. If you’re lactose intolerant, you can replace the cheese and milk with plant-based versions. For a vegetarian variation, replace the beef with mock ground “beef,” soy crumbles, black beans, or blitzed mushrooms. To boost the meal’s nutritional content, consider serving the casserole with a side of greens, such as Sautéed Spinach or Steamed Broccoli.
So Much Variety
As with any casserole, you have the freedom to add and subtract ingredients to suit your personal taste. For extra spice, add sliced jalapeños, a dash of cayenne pepper, or a few drops of hot sauce when serving. Adding herbs such as cilantro and parsley, olives, bell peppers and scallions would work well, too. You’re also free to play around with the type of cheese you use. Instead of cheddar, try Monterey Jack, Emmental, or smoked Gouda.
How To Make Ahead And Store
The casserole can be assembled the night before (follow steps 1 through 5). Store covered in the fridge and bake the next day. Once cooled, transfer the leftovers to an airtight dish and refrigerate for up to 3 days. Leftovers can also be frozen for up to 3 months.
Serving Suggestions
With a casserole like this, rice is often a good side dish. Naturally, this should be Mexican Rice or perhaps Mexican Cauliflower Rice. If you’re looking for a few more vegetables to balance out the meal, try preparing a Fresh Corn Salad. In fact, any type of salad is a good complement to this casserole. That includes this Grilled Zucchini And Green Bean Salad or this Three-Bean Mexican Salad.
Ingredients
- 1 pound lean ground beef
- 1 medium onion chopped
- 1 tablespoon taco seasoning
- 1 cup frozen corn thawed
- 1 14.5-ounce can diced tomatoes, drained
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup vegetable oil
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook ground beef and onion until beef is browned and onions are soft. Drain off any excess fat.
- Stir the taco seasoning, corn, and diced tomatoes into the beef mixture. Spread evenly in the prepared baking dish.
- In a bowl, mix flour, cornmeal, baking powder, and salt. Add milk, egg, and oil; stir until just combined. Fold in half of the cheese.
- Spoon the cornbread batter over the beef layer in the dish. Sprinkle with remaining cheese.
- Bake for 25 to 30 minutes, or until the cornbread topping is golden and a toothpick inserted into the center comes out clean.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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