Cornbread Mexican Casserole
A hearty Mexican casserole featuring flavorful ground beef, spicy sauces, and tender cornbread topping, perfect for family dinners or casual gatherings with bold, comforting tastes.
Ingredients
Instructions
- Saute ground beef; drain.
- Add picante sauce and enchilada sauce to the beef.
- Keep on low heat in the skillet until flavors meld.
- Prepare cornbread mix according to package instructions, adding eggs and milk.
- Pour the beef mixture into a baking dish, top with grated cheese and whole kernel corn.
- Spread the prepared cornbread batter over the casserole.
- Bake until the cornbread is golden and cooked through, about 20-25 minutes.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using a hotter picante sauce. You can substitute ground turkey or chicken for the beef to lighten the dish. If you prefer a vegetarian option, use black beans instead of meat. Ensure the cornbread batter is spread evenly for consistent baking, and check for doneness with a toothpick.
Serving Suggestions
This Cornbread Mexican Casserole is delicious on its own but pairs beautifully with a side salad or some guacamole for added freshness. You can also serve it with tortilla chips for a fun crunch. For a complete meal, consider serving with a side of Sheila's Salsa for a zesty dip or topping.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 15-20 minutes until warmed through. Alternatively, you can microwave individual portions for a quicker option, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread Mexican Casserole contains roughly 882 calories, with 17g protein, 162g carbohydrates, and 20g fat. It is an excellent source of protein (35% of the Daily Value), iron (35% of the Daily Value), and calcium (33% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1481mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the beef mixture and cornbread batter a day in advance. Simply assemble the casserole and cover it tightly in the refrigerator. When ready to bake, allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
What can I use instead of Jiffy cornbread mix?
If you don't have Jiffy cornbread mix, you can make your own by combining 1 cup of cornmeal, 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Mix in 1 cup of milk, 1 egg, and 1/4 cup of melted butter for a similar texture.
Can I freeze the Cornbread Mexican Casserole?
Yes, this casserole freezes well. To freeze, cool it completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months. To reheat, thaw in the refrigerator overnight and bake as directed until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).