Mexican Cornbread Casserole

This is the ultimate comfort food from my childhood.  I think the recipe was given to my mom from a church friend.  Nothing better than those church potlucks.  I wish I had a dime for every time I devoured this dish as a kid.  Just catching a whiff of it in the oven always made me smile…and still does.  What makes it great for busy families is it’s really just assembling easy to find convenience items, and it’s a whole meal in one dish.  Just add a salad for some green, and you’re done.  And because back in the ’70s we had no idea what a carb was…we always had this over white rice.  It’s your choice if you wanna live dangerously and throwback to the good ol’ days!

AdobePhotoshopExpress_2016_07_24_13_01_59 It starts with browned ground beef.  Then add your favorite taco seasoning mix.  I take the shortcut from a package, but nothing wrong with throwing a little chili powder, cumin, paprika, garlic powder, salt and even a pinch of sugar to suit your taste.  Follow directions on package and let simmer a couple of minutes.


Mix your cornbread mix and set aside.  You may need to add a few more splashes of milk than what is suggested on the package.  It should be slightly thin in order to spread.

Drain your tomatoes, beans and corn.



Then you throw it all together and start layering the goodies.  Throw in your drained beans, tomatoes and corn if you’re using.  Don’t forget the cheese.







Then spoon on the cornbread mix and spread to cover.  Pop in the oven ’til golden brown!



  • 1 lb ground beef
  • 1 package cornbread mix (of course I use the shortcut)
  • 1 (15 oz) can chili flavored beans, drained
  • 1 (15 oz) can diced tomatoes or 10 oz can RoTel if you’re spicy, drained
  • 1 (15 oz) can yellow corn, drained (optional)
  • 2 cups shredded cheddar cheese


Preheat oven to 350.  Spray a 13 x 9 dish with non stick spray.  Mix your cornbread mix according to package directions.  Set aside.  Brown the ground beef and spoon off excess fat.  Add taco seasoning and about 1/4 cup of water.  Let simmer a few minutes.  Spread beef mixture in dish.  Top with beans, tomatoes and corn if using.  Sprinkle the top with cheese. Spoon over the cornbread mixture and cover to the edges.  It’s okay if some of the fillings are poking through.  Just cover as much as possible.  Bake in preheated oven for about 25-30 mintes or until cornbread is golden.IMG_8003

Author: Debbie Nance

I am a working wife and mom, and I live with my family near Charlotte, NC. I am originally from Texas and have lived in a number of states in the southeast due to my job in radio. It sometimes requires moving to chase the dream. My husband and I have been married since 1994 and we host a country music radio show together. I am passionate about cooking and, I spend most of my time watching the Food Network, reading about food and testing new recipes.

2 thoughts on “Mexican Cornbread Casserole”

Leave a Reply

Your email address will not be published. Required fields are marked *