Best Mexican Cornbread Casserole Recipes

MEXICAN CORNBREAD CASSEROLE

Steps:

• Brown together the ground beef, onion and jalapeno pepper; drain well.
• In a bowl mix together the cornbread ingredients.
• Lightly spray a 13 x9 in baking dish with Pam.
• Pour 1/2 of the cornbread mixture into prepared dish.
• Top with the meat mixture then sprinkle on the cheese to cover.
• Pour the remaining cornbread mixture on top.
• Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.

MEXICAN CORNBREAD CASSEROLE

Steps:

• 1. Brown ground beef add taco seasoning per package directions; add green chilies; set aside. Mix cornbread per package directions; to corn bread add 1/2 can creamed corn and 1/2 regular corn add 1/2 of cornbread mixture in bottom of 9x13 pan. On top of cornbread put meat mixture, remaining can of corn and cream corn over that; add 1/2 of cheese. Top remaining cornbread mixture and cheese all over the top. Bake at 350F for 35-40 minutes. Let set 5 minutes. Cut into squares. Serve with sour cream, lettuce, guacamole , tomatoes or whatever you like.

MEXICAN CASSEROLE WITH CORNBREAD TOPPING

Steps:

• Preheat oven to 350'. Grease a 13x9 inch glass baking dish.
• Place a large skillet over medium-high heat. Brown beef and sausage; drain.
• Add corn, pepper, onion, garlic, paprika, cayenne, taco seasoning, tomato sauce, tomatoes, and 3/4 cup water. Bring to a boil, reduce the heat, and simmer, uncovered, until slightly thickened, about 10 to 15 minutes, stirring frequently.
• Spoon the mixture into the greased pan. Sprinkle evenly with the shredded cheese.
• Combine the cornbread mix, milk and egg in a bowl; mix well. Pour evenly over the beef mixture. Bake, uncovered, 30 minutes or until golden.

MEXICAN CORNBREAD CASSEROLE

Steps:

• 1. Preheat oven to 400'F. Grease or spray with cooking spray a 13X9" pan.
• 2. Brown meat with onions.
• 3. Add taco seasoning and cook thoroughly, stirring to blend in the mix.
• 4. Add Rotel, corn and kidney beans.
• 5. Pour into greased 13x9" pan.
• 6. Top with cheese.
• 7. Prepare cornbread according to directions with 1 egg & 1/2 cup milk.
• 8. Pour over cheese and lightly press in a bit.
• 9. Bake for 15-20 minutes. (per cornbread package directions)

MEXICAN CORNBREAD HAMBURGER CASSEROLE

Steps:

• Brown meat with salt and bell peppers. Drain. Put into 13 x 9 baking dish (spray it first with cooking spray to make clean up easier).
• Pour cream corn over meat mixture. Sprinkle with cheddar cheese.
• Mix cornbread mix, eggs, and milk until blended and pour over casserole.
• Bake at 425 for 25-30 minutes until lightly browned.

BEEFY MEXICAN CORNBREAD CASSEROLE

Steps:

• Brown the ground beef, using spices of your choice to flavor. Drain with slotted spoon.
• In a seperate mixing bowl, mix together all ingredients, adding drained ground beef at the end.
• Follow cornbread package baking instructions or use following directions. Pour in greased 9x9 glass baking dish. Bake in preheated 400 degree oven for 20-25 minutes or until golden brown.
• Allow to cool before cutting. Makes 4 servings for a main dish or up to 12 individual slices for a side dish.

MEXICAN CORNBREAD CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. Mix the first cornbread mix according to instructions and add 1/2 can of corn. Pour in greased 9x13 baking dish. Sauté hamburger onion tomatoes and garlic. Drain if needed then pour over cornbread mixture. Mix the second box of Jiffy mix and corn together and pour over meat mixture. Top with cheese and chopped jalapeños. Pour the remaining cornbread mixture on top. Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.

MEXICAN CORNBREAD CASSEROLE GLUTEN FREE AND LOW FODMAP

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 x 13" baking pan.
• In a skillet, saute the green onion, bell pepper, and jalapeno pepper in olive oil for 3-4 minutes on med-high.
• Add the ground beef and remaining spices. Crumble the beef and saute until beef is cooked through. Set aside.
• In a large bowl, prepare the cornbread mixture:.
• Whisk together the cornmeal, gluten free baking mix, sugar, baking powder, and salt.
• Stir in the almond milk, eggs, and oil.
• Pour the batter into the greased 9 x 13" pan and spread out evenly.
• Spread the beef mixture evenly over the cornbread batter.
• Spread the chopped tomato over the beef mixture.
• Sprinkle the cheddar cheese over the top.
• Place in oven and bake 15 minutes, then cover loosely with foil and bake another 10-15 minutes or until cornbread is cooked.

MEXICAN CHILI CORNBREAD CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. 2. Spray a large pan with cooking spray, and add onions and peppers. Cook on medium-high heat until onions and peppers are tender. 3. Add lean ground beef and cook until beef is cooked through and onions and peppers are soft. 4. Add corn, taco seasoning, condensed tomato soup, and crushed red pepper flakes. Cook until heated through. 5. Pour contents of pan into a 8×8″ casserole dish. Cover with shredded cheese, and set aside. 6. In a bowl, prepare corn muffin mix according to directions on package. Pour corn muffin mix over 8×8 casserole. 7. Place in oven and bake 40 minutes or until top is golden brown and cooked through.

MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 425 F degrees.
• Grease"9x13" baking dish.
• In large bowl combine cornmeal, baking powder, salt, milk, cream style corn, flour, sugar, eggs, and oil; Stir till blended.
• Layer:.
• Mixture- 1/2.
• Meat- 1/2.
• Onion- 1/2.
• Diced Green Chiles- 1/2.
• Cheese- 1 cup.
• Remaining Mixture- 1/2.
• Remaining Meat- 1/2.
• Remaining Onion- 1/2.
• Remaining Diced Green Chiles- 1/2.
• Cheese- 1 cup.
• Bake@ 425 F degrees for 30 minutes till golden brown.

MY VERSION OF MEXICAN CORNBREAD CASSEROLE

Steps:

• 1. Preheat your oven to 375 and spray an 8 X 8 inch glass baking dish with cooking spray and set aside.
• 2. In a bowl, stir together cornbread mix, egg beaters, milk and half of corn and pour into prepared dish.
• 3. In a skillet cook ground turkey over medium heat for 3 to 5 minutes or no longer pink and crumbled; stirring occasioally and drain.
• 4. Stir in drained tomatoes, tomato sauce, remaining corn and cumin. Mix well.
• 5. Pour mixture over top of cornbread batter and top with cheese.
• 6. Place in preheated oven and bake for 15 to 20 minutes or until edges are lightly browned and cornbread is done.
• 7. Remove from oven and serve hot with your favorite salad.

MEXICAN CORNBREAD CASSEROLE

Steps:

• Mix Marie Callenders Southwestern Corn Bread Mix as directed, Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 375 for 15 minutes.
• In skillet brown ground beef with diced onion then drain, add taco seasoning and rotel tomatoes, mix well. Mix in drained black beans. Spread over corn bread. Top with half the cheese.
• Bake for 20 - 25 minutes or until heated through and cheese is melted.
• Layer toppings, shredded lettuce, black olives, guacamole, tomatoes, sour cream, remaining cheese or whatever you like.
• Let set 5 minutes. Cut into squares.

SPICY MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat oven according to cornbread package. Grease casserole dish (I used 9 x 11 but a 9 x 13 inch should work too).
• Brown meat with taco seasoning (I didn't use the whole pouch because the rotel adds some spiciness as well. I used about half a pouch) and drain off excess fat. Add onion and pepper and cook until tender. Add rotel, kidney beans, and corn and let simmer.
• Meanwhile combine cornbread according to package directions. Add diced jalapeno and creamed corn.
• Spoon thin layer of cornbread on the bottom of the pan. Top with meat mixture then add half of the cheese. Spoon the rest of the cornbread mixture on top and bake according to cornbread package. In the last 5 minutes of cooking top with the rest of the cheese and continue baking until cheese is melted.

MEXICAN CORNBREAD CASSEROLE

Steps:

• 1. Preheat oven to 375 degrees F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
• 2. Stir together cornbread mix, Egg Beaters (or 1-egg), milk, and half of corn in bowl. Pour into prepared dish.
• 3. Meanwhile, cook beef in medium skillet over medium-high heat 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally; drain.
• 4. Stir in drained tomatoes, tomato sauce, remaining corn, and cumin. Pour mixture over top of cornbread batter. Top with cheese.
• 5. Bake 15 to 20 minutes or until edges are lightly browned and cornbread is done.
• 6. Nutrition information: Per serving: Calories 276, Total Fat 13 g, Saturated Fat 6 g, Sodium 886 mg, Carbohydrate 38 g, Fiber 2 g, Protein 16 g, Calcium 368 mg, Sugar 11 g, Iron 2 mg. Daily Values: Vitamin C 2%. Percent Daily Values are based on a 2,000 calorie diet.

MEXICAN CORNBREAD CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees. Add meat, green chiles, Rotel and corn into a skillet and brown the meat.
• 2. Drain meat mixture and put back in the skillet and add taco seasoning mix according to instructions and simmer.
• 3. In a large bowl add cornbread mix, meat mixture, cheese, eggs and milk. Mix thoroughly and pour into a 9 by 13 inch cake pan. Butter sides of pan if not a nonstick pan. Cook for 15 to 20 minutes. Let cool for 5 minutes and serve.

MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400F.
• Dump the ground beef into a large saute pan over medium-high heat.
• Crumble the ground beef well as it cooks.
• Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
• Without draining any of the cans, add the cream style corn, canned corn and Rotel to the pan.
• Stir all of the ingredients together well.
• Add the taco seasoning, salt, pepper and onion powder to the pan.
• Stir well and leave to simmer and thicken for 5 minutes.
• After 5 minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.
• Stir until the cheese is melted.
• Dump the mixture into a greased 9 x 1 3 inch baking dish and spread it out evenly.
• Pour the cornbread mix into a large mixing bowl.
• Add the eggs and milk to the bowl with the cornbread mix.
• Stir until no large chunks remain.
• Pour the cornbread batter over the ground beef mixture in the baking dish.
• Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.
• Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.
• Return the dish to the oven and continue baking until the cheese on top is completely melted. 4-5 minutes.
• Remove the casserole from the oven and allow it to sit for a few minutes before scooping and serving.
• Enjoy!

MEXICAN CORNBREAD CASSEROLE

Steps:

• Combine ground beef with onions, bellpeppers,and jalapenos and taco seasoning mix. Cook till brown. drain fat if you must.
• Add rotels tabasco sauce, corn, tomato sauce, and let simmer.
• combine 1 of each kit in same bowl, (bis and corn together, follow directions on each package into the bowl (1 egg and 1/2 + 2/3 cup milk) add 1/2 cup sugar (optional). pour into bottom of a greased 9X13 casserole dish.
• pour beef mixture on the cornbread mixture. then slice velveeta and cover beef mix. then mix the other kits together following same as the step above and pour over meat and cheese and bake in a 375 degree oven till brown. usually takes 45 minutes give or take!