Mexican Cornbread Casserole

Updated September 2026 with notes on the cornbread batter, bake time, make-ahead and freezing, swaps, and answers to common questions.

Mexican Cornbread Casserole

Preheat oven to 375º.

Ingredients for meat mixture

• 1 lb ground beef
• Taco seasoning (packet or 1/4 cup)
• 1 can Rotel
• 1 can of corn
• 1 can of kidney beans
• 1 can of chilies

Ingredients for Cornbread

• 2 boxes of Jiffy mix
• Whatever goes in the jiffy mix
  • 4 eggs?
  • Oil?
  • Water/milk?
• 2 can of chilies
• 2 cans of cream corn

Additional ingredients/necessities

• Cheddar cheese
• Crisco (to grease pan)
• 13x11 pan
• Toothpicks (to test done-ness)
• Sour cream

Directions

Boil ground beef in water (enough for it to be submerged) for 10 minutes. (Boiling ground beef makes the beef texture better, cook more thoroughly, and healthier because you drain off all the fat). Drain off meat. Add taco seasoning, kidney beans, corn, rotel, and chilies. Mix well. Taste!

Mix Jiffy mix(es). Place first mix (or if you did it all together 1/2 the mix) onto the bottom of the pan. Pour  meat mixture over dough. Sprinkle cheese over meat mixture. Pour 2nd mix on top of meat mixture.

Bake at 375º for 20-30+ minutes until thoroughly done. Test with toothpick. Tooth pick should come out clean.

ENJOY! Good with sour cream!

A few notes on the cornbread layer

When I wrote this, I left some question marks on the Jiffy mix. Here is the easy answer: each box of Jiffy Corn Muffin Mix calls for 1 egg and 1/3 cup of milk, so two boxes need 2 eggs and 2/3 cup of milk. Check the back of your box in case the directions have changed, but that is the standard.

The two cans of creamed corn and the extra chilies make the batter much wetter than plain muffin batter. That is on purpose. It gives you a soft, spoonable cornbread instead of a dry one. Stir it just until everything is combined. Overmixing makes cornbread tough.

You can mix both boxes together and split the batter in half, or mix each box separately. Either way, spread the bottom layer thin. It will puff as it bakes.

Timing, pan size, and yield

A 13x9 pan works fine if you don’t have a 13x11. The casserole serves about 8 people as a main dish, more if you’re serving it with sides.

Because of all that moist batter, “20-30+ minutes” really means start checking at 30 minutes. In a 13x9 pan it often takes closer to 40 to 45 minutes for the center to set. If the top is getting too dark before the middle is done, lay a piece of foil loosely over the top and keep going. Let it rest for 10 minutes before cutting so the layers hold together.

Boiling vs. browning the beef

I still like boiling the beef for this recipe because it keeps the texture fine and crumbly and makes it easy to drain off the fat. If you’d rather brown it in a skillet, that works too. Cook it over medium heat, breaking it up as you go, until there’s no pink left, then drain it well. Either way, the beef should be fully cooked before it goes into the casserole.

Easy swaps and variations

• Beans: Black or pinto beans work just as well as kidney beans. Drain and rinse them first.
• Meat: Ground turkey or shredded chicken are good lighter options.
• Heat: Use hot Rotel or add a diced jalapeño to the meat mixture if your family likes spice. Use mild Rotel for kids.
• Cheese: Sharp cheddar, Monterey Jack, or a Mexican blend all melt well.
• Grease: Cooking spray or butter is fine in place of Crisco.

What to serve with it

Set out bowls of toppings and let everyone build their own plate: sour cream, salsa, sliced green onions, avocado or guacamole, and a little cilantro. A simple green salad or a bowl of chips rounds it out. If you like easy weeknight casseroles, my tater tot casserole is another one-pan dinner.

Storing leftovers

Cover the pan or move leftovers to an airtight container and refrigerate within two hours of baking. It keeps for three to four days. Reheat individual portions in the microwave or the whole pan, covered with foil, in a 350º oven until hot in the middle.

Frequently asked questions