Mexican Casserole Corn Bread
A hearty Mexican casserole with a flavorful corn bread topping, seasoned ground meat, melted Velveeta cheese, and spicy Ro-Tel tomatoes. Perfect for family dinners and gatherings, it combines savory, cheesy, and mildly spicy flavors in a comforting baked dish that’s easy to prepare and sure to please.
Ingredients
Instructions
- Mix the cream-style corn, yellow cornmeal, milk, salt, eggs, and baking soda in a bowl.
- Brown the ground meat in a skillet until fully cooked.
- Melt the Velveeta cheese with the Ro-Tel tomatoes in a saucepan or microwave until smooth.
- Layer half of the cornmeal batter in a greased baking dish.
- Add the cooked ground meat over the batter.
- Spread the cheese and Ro-Tel mixture over the meat.
- Sprinkle chopped onions on top.
- Cover with the remaining batter.
- Bake at 350°F (175°C) until the top is golden brown, about 45 minutes.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or using spicy sausage instead of ground meat. If you're looking for a vegetarian option, substitute the ground meat with black beans or lentils. To enhance flavor, try adding spices like cumin or chili powder to the cornmeal batter. This recipe also works well with different types of cheese for a twist on flavor.
Serving Suggestions
Serve the Mexican Casserole Corn Bread with a fresh side salad or guacamole for a complete meal. It pairs beautifully with Taco Layered Dip for a party setting, or enjoy it alongside Southwestern Gratin Eggs for a hearty breakfast. This dish also makes for great leftovers, perfect for lunch the next day.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or until heated through. You can also reheat the entire dish in the oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Casserole Corn Bread contains roughly 825 calories, with 40g protein, 135g carbohydrates, and 16g fat. It is an excellent source of protein (80% of the Daily Value), iron (80% of the Daily Value), and calcium (48% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1844mg per serving (80% 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 in advance?
Yes, you can prepare the casserole up to baking and store it in the refrigerator for up to 24 hours. When ready to bake, allow it to sit at room temperature for 30 minutes before placing it in the oven to ensure even cooking.
What can I use instead of Velveeta cheese?
If you're looking for a substitute for Velveeta, you can use a combination of cream cheese and cheddar for a similar creamy texture. Alternatively, shredded mozzarella or Monterey Jack cheese can work well, though they may not melt as smoothly.
Can I freeze the Mexican Casserole Corn Bread?
Yes, this casserole freezes well. Allow it to cool completely before wrapping it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
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).