Mexican Cornbread Casserole
Mexican Cornbread Casserole combines savory ground beef, melted Cheez Whiz, and flavorful vegetables topped with moist cornbread. This comforting dish is perfect for family dinners or gatherings, offering a delightful blend of cheesy, spicy, and hearty flavors in every bite.
Ingredients
- 1 lb ground beef ⓘ
- 1/3 cup chopped onion ⓘ
- 8 oz Cheez Whiz (mild Mexican flavor) ⓘ
- 8 1/2 oz Mexican cornbread mix ⓘ
- 8 3/4 oz can whole kernel corn, drained ⓘ
- 1 tablespoon margarine, melted ⓘ
- 1 tablespoon oil ⓘ
- 1/2 cup grated cheese ⓘ
- 2 teaspoons sugar ⓘ
- 1/8 teaspoon black pepper ⓘ
- 3 tablespoons chopped green pepper ⓘ
Instructions
- Brown the ground beef in a skillet; drain excess fat.
- Add chopped onion to the skillet and cook until tender.
- Stir in Cheez Whiz until it melts and combines with the meat and onions.
- Spoon the meat and cheese mixture into an oblong casserole dish.
- Prepare the Mexican cornbread mix as directed on the package.
- Add the corn, melted margarine, oil, grated cheese, sugar, black pepper, and chopped green pepper to the prepared cornbread batter. Mix just until moistened.
- Spread the cornbread batter over the meat and cheese mixture in the casserole dish.
- Bake at 375°F (190°C) for 16 to 18 minutes until golden brown and cooked through.
Tips & Substitutions
For a spicier version, consider adding diced jalapeños or a dash of cayenne pepper to the cornbread batter. If you don't have Cheez Whiz, you can substitute with a mix of cream cheese and shredded cheddar for a similar creamy texture. Be sure not to overmix the cornbread batter; mixing just until moistened will ensure a light and fluffy texture in your casserole.
Serving Suggestions
This Mexican Cornbread Casserole is great as a main dish, and it pairs beautifully with a side of fresh avocado salad or a dollop of sour cream. For a complete meal, consider serving it alongside tortilla chips and salsa. For something different, try it with a side of rice or beans, which complements the flavors nicely.
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 (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions for a quick meal, heating in 30-second intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Cornbread Casserole contains roughly 879 calories, with 8g protein, 42g carbohydrates, and 81g fat. It is an excellent source of vitamin C (81% of the Daily Value), dietary fiber (47% of the Daily Value), and iron (25% of the Daily Value), and a good source of calcium and potassium. It also contributes 13g of dietary fiber toward your daily target.
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 casserole up to the baking step, cover it, and store it in the refrigerator for up to 24 hours. When ready to bake, simply remove it from the fridge and add a few extra minutes to the baking time to ensure it's heated through.
What can I substitute for ground beef?
You can easily substitute ground turkey, chicken, or even a plant-based meat alternative like lentils or black beans for a vegetarian option. Adjust seasoning as needed to enhance the flavors with these alternatives.
Is it possible to freeze this casserole?
Yes, this casserole freezes well. Cool it completely before wrapping it tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake as directed.
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).