Mexican Cornbread Casserole

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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)
  • 13×11 pan
  • Toothpicks (to test done-ness)
  • Sour cream


Boil ground beef in water (enough for it to be submerged) for 10 minutes. (Boiling ground beef makes the beef texture better, cook more throughly, 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 throughly done. Test with toothpick. Tooth pick should come out clean.
ENJOY! Good with sour cream!
Katie Allred

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