Mexican Cornbread Casserole

July 23, 2022

Mexican Cornbread Casserole

A great one pan meal that is full of flavor with leftovers to spare. A hearty dish that is easily customizable to whatever you would like to add!



1-2 lbs D&D ground beef
1 large onion, diced (or use onion powder)
4 cloves garlic, minced
1 bell pepper diced (I added 2.5 peppers for extra vegetables)
1 can diced tomatoes with green chilis, drained (Rotel brand)
1 cup corn
1 tsp cumin
½ tsp chili powder
½ tsp dried oregano
¼ tsp paprika
salt and pepper to taste

2 boxes corn muffin mix (+ ingredients)
1 ½ cups Mexican shredded cheese



Preheat oven to 375 F.

In a large skillet, brown ground beef and onion until cooked. 

Add the garlic and bell pepper to pan, cook until softened. 

Stir in Rotels, corn, cumin, chili powder, oregano, paprika, salt and pepper. Heat thoroughly and set aside. 

In a large bowl, mix together corn muffin mix. 

Sprinkle cheese over beef mixture, pour corn muffin mix over the top of mixture and bake for approximately 40 minutes until edges are slighlty brown and cornbread is cooked thoroughly. ***You can pour half of cornbread mixture into bottom of pan, add meat mixture on top, and then top with the remaining cornbread mixture. 

Let rest for 10 minutes or so prior to serving. Top with jalapenos, salsa, cojita cheese, or any of your favorite toppings. 

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