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Easy Jiffy Cornbread Casserole with Ground Beef

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Jiffy Cornbread Casserole is an easy and delicious family-friendly dinner recipe! This loaded ground beef casserole is packed with flavor thanks to Ro-tel, taco seasoning, and lots and lots of cheese and taco toppings!

serving of cornbread casserole on white plate with green onion and bell pepper

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Looking for a hearty weeknight dinner recipe? This Mexican cornbread casserole is one of our favorite recipes, especially for weeknights when I just want dinner on the table with minimal fuss, but it is good for any night of the week! It sandwiches a flavorful taco meat mixture with tomatoes, corn, and green chilies in between two layers of fluffy cornbread. 

Why I love this recipe

  • It is a no-fail, easy recipe that is ready in under an hour and the whole family loves it! 
  • It is also made with simple ingredients I usually always have on hand like Rotel and Jiffy cornbread mix. 
  • It is hearty and filling with the Mexican meat mixture perfectly balanced between layers of sweet cornbread.

This casserole is perfect for serving for Cinco de Mayo along with other Mexican favorites like our nonalcoholic Margarita punch, Mexican street corn, or fiesta bruschetta!

Mexican cornbread casserole ingredients on countertop

Ingredients

  • (2) 8 ounce box Jiffy Corn Muffin Mix
  • ⅔ cup milk
  • 2 large eggs
  • 15 ounce can cream style corn
  • 11 ounce can mexicorn, drained
  • 1 pound lean ground beef
  • 1 packet taco seasoning
  • ⅔ cup water
  • 15 ounce can Rotel diced tomatoes and chilies
  • 1 ½ cups shredded Mexican cheese, divided

Step by step

  1. Preheat oven to 350 degrees Fahrenheit and spray a 9 by 13 inch casserole dish with nonstick spray.
  2. Mix together corn muffin mix, milk, and eggs in a large mixing bowl. Add in creamed corn and mexicorn. Set aside.
  3. Brown ground beef in a large skillet over medium-high heat. Add taco seasoning and ⅔ cup water and stir to coat. Add Rotel and simmer 3-4 minutes. 
  4. Pour half of the cornbread mixture into the bottom of the prepared baking dish.
  1. Top the cornbread batter with the beef mixture.
  2. Add half of the cheese over the ground beef mixture and top with remaining cornbread batter. 
  3. Sprinkle remaining cheese over the top. Bake in the preheated oven for 35 minutes. Allow to cool for 5-10 minutes before slicing and serving. Top with your favorite taco toppings if desired.
spatula lifting piece of cornbread casserole out of pan

Substitutions and variations

  • use ground chicken or ground turkey instead of ground beef
  • use cheddar cheese instead of Mexican cheese
  • if using homemade taco seasoning, use 2 tablespoons total in place of the packet

Serving suggestions

Serve this casserole with all of your favorite taco toppings! We like sour cream, chopped green onions, and diced red bell peppers but you could also serve it with any taco toppings: cilantro, sliced black olives, salsa, guacamole, or pico de gallo. You can also serve it with a side of refried beans or black beans to stretch the meal farther.

serving of Mexican cornbread casserole on white plate

Storage

Store leftovers in an airtight container or wrapped with plastic wrap in the refrigerator up to 3 days. Reheat in the oven or microwave.

If you try this recipe please comment and rate it below, I love hearing from you!

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serving of cornbread casserole on white plate with green onion and bell pepper

Easy Jiffy Cornbread Casserole with Ground Beef


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5 from 1 review

Description

Jiffy Cornbread Casserole is an easy and delicious family-friendly dinner recipe! This loaded ground beef casserole is packed with flavor thanks to Ro-tel, taco seasoning, and lots and lots of cheese and taco toppings!


Ingredients

Scale
  • (2) 8 ounce boxes Jiffy Corn Muffin Mix
  • ⅔ cup milk
  • 2 large eggs
  • 15 ounce can cream style corn
  • 11 ounce can mexicorn, drained
  • 1 pound lean ground beef
  • 1 packet taco seasoning
  • ⅔ cup water
  • 15 ounce can Rotel diced tomatoes and chilies
  • 1 ½ cups shredded Mexican cheese, divided

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and spray a 9 by 13 inch casserole dish with nonstick spray.
  2. Mix together corn muffin mix, milk, and eggs in a large mixing bowl.
  3. Add in creamed corn and mexicorn. Set aside.
  4. Brown ground beef in a large skillet over medium-high heat. Add taco seasoning and ⅔ cup water and stir to coat. Add Rotel and simmer 3-4 minutes.
  5. Pour half of the cornbread mixture into the bottom of the prepared baking dish.
  6. Top the cornbread batter with the beef mixture.
  7. Add half of the cheese over the ground beef mixture and top with remaining cornbread batter.
  8. Sprinkle remaining cheese over the top.
  9. Bake in the preheated oven for 35 minutes. Allow to cool for 5-10 minutes before slicing and serving. Top with your favorite taco toppings if desired.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: main course
  • Method: baking
  • Cuisine: Mexican

Nutrition

  • Serving Size:
  • Calories: 664
  • Sugar: 4.2 g
  • Sodium: 1971.7 mg
  • Fat: 23.2 g
  • Carbohydrates: 81.9 g
  • Fiber: 6.4 g
  • Protein: 33.7 g
  • Cholesterol: 139.4 mg

STRESS-FREE

AND DELICIOUS?

DO YOU WANT DINNER TO BE

Its easy! I will show you how.

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5 Comments

  1. Didn’t have the Mexican corn, so just added some chopped jalapeños, chile lime odobo seasoning and cilantro into the cornbread mixture. An extra cup of cheese and then topped the cooked casserole with black olives and chopped avocados. It was different but still delicious. My two older boys thought it was pretty good. Thank you for the recipe! I would bake this up again!






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