Best Spicy Mexican Cornbread Casserole Recipes

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SPICY MEXICAN CORNBREAD CASSEROLE



Spicy Mexican Cornbread Casserole image

Very quick, easy and inexpensive meal in one pan. My mom used to make this all the time and after a little experimenting I came up with my own version.

Provided by Ewalla

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (8 ounce) package cornbread mix
1 lb lean ground beef
1 1/4 ounces packaged taco seasoning
1 jalapeno, diced
1 medium onion, diced
1/2 green bell pepper, diced
1 (10 ounce) can rotel
2 ears corn on the cob, boiled and cut off the cob
2 cups shredded reduced-fat Mexican cheese blend
1 (15 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can creamed corn

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.

Nutrition Facts : Calories 449.4, Fat 13.2, SaturatedFat 4.4, Cholesterol 49.9, Sodium 1355, Carbohydrate 61.2, Fiber 9.5, Sugar 14.1, Protein 24.2

MEXICAN CHICKEN CORNBREAD CASSEROLE



Mexican Chicken Cornbread Casserole image

This Mexican Chicken Cornbread Casserole has a creamy chicken filling and a cheesy cornbread top. It makes a wonderful weeknight meal and can be made start to finish in 30 minutes.

Provided by Christin Mahrlig

Categories     Casserole

Time 30m

Number Of Ingredients 8

3 cups shredded cooked chicken, (I use a rotisserie chicken)
1 (11-ounce) can corn, (drained)
1 (10-ounce) can Rotel diced tomatoes with green chilies, (NOT drained)
1 packet taco seasoning, (I use low sodium)
1 cup sour cream
2 cups shredded Cheddar Jack or Cheddar Cheese, (divided)
1 (6 or 7 ounce) packet Martha White cornbread mix
1 egg, (lightly beaten)

Steps:

  • Preheat oven to 375 degrees.
  • In a bowl, mix together chicken, corn, diced tomatoes, taco seasoning, sour cream, and 1 cup of cheese.
  • Transfer into a 10-inch cast iron pan or a casserole dish that is approximately the same size.
  • Mix together cornbread mix, whatever liquid your cornbread packet calls for, egg, and remaining cheese. Pour on top of chicken mixture.
  • Place in oven and bake for about 25 minutes. Let cool slightly before cutting into wedges.

Nutrition Facts : Calories 489 kcal, ServingSize 1 serving

JALAPENO CREAMED CORN CASSEROLE



Jalapeno Creamed Corn Casserole image

Corn casserole with a spicy kick.

Provided by ALMOSTEXACTLY

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h

Yield 8

Number Of Ingredients 7

1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (8.5 ounce) package corn muffin mix
1 cup sour cream
½ cup unsalted butter, melted
¼ cup diced pickled jalapeno pepper slices
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  • Stir together whole kernel corn, cream-style corn, muffin mix, sour cream, melted butter, jalapeno peppers, and salt in a large bowl until combined. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

Nutrition Facts : Calories 376 calories, Carbohydrate 43.1 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 12.1 g, Sodium 833.5 mg, Sugar 3.7 g

MEXICAN CORNBREAD CASSEROLE



Mexican Cornbread Casserole image

My mother-in-law shared this recipe with me many years ago and it has been a HUGE hit with family, friends, and co-workers.

Provided by Capncrunch

Categories     One Dish Meal

Time 45m

Yield 1 9x13 casserole

Number Of Ingredients 13

1 cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 cup flour
2 tablespoons sugar
2 eggs
1/4 cup oil
1 (15 ounce) can cream-style corn
1 -1 1/2 lb ground beef (browned and drained)
2 cups shredded cheddar cheese
1 (4 ounce) can diced green chilies
1/2 onion (finely chopped)

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.

Nutrition Facts : Calories 4028.1, Fat 223.9, SaturatedFat 91.1, Cholesterol 1002.9, Sodium 8340.6, Carbohydrate 322.4, Fiber 19.7, Sugar 47.9, Protein 193

MEXICAN CORN BREAD CASSEROLE



Mexican Corn Bread Casserole image

This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.

Provided by OBSIDIAN1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, diced
½ red bell pepper, chopped
1 pound ground beef
1 teaspoon minced garlic
1 teaspoon chili powder
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
½ cup frozen corn
1 cup shredded Mexican cheese blend, divided, or more to taste
1 cup salsa
1 cup cornmeal
¾ teaspoon salt
½ teaspoon baking soda
1 cup milk
2 eggs, beaten

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
  • Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
  • Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
  • Bake in the preheated oven until browned on top, about 30 minutes.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 21.5 g, Cholesterol 100.6 mg, Fat 16.3 g, Fiber 1.9 g, Protein 18.2 g, SaturatedFat 7.5 g, Sodium 707.9 mg, Sugar 3.8 g

MEXICAN CORNBREAD CASSEROLE



Mexican Cornbread Casserole image

I can't remember where I got this recipe but have had it for years. I always make this when I have cooked a big pot of pinto beans and ham. It's a nice change from your standard cornbread. My husband does not like cornbread or anything with cornmeal but always looks forward to me making this when we have beans. I have made it often and always get lots of compliments.

Provided by Anita Harris

Categories     Breads

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 large onion, diced
1 -1 1/2 jalapeno pepper, diced fine
1 cup yellow cornmeal
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 cup milk
2 eggs
1 can creamed corn
2 -3 cups shredded cheddar cheese

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.

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