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Mexican Cornbread Casserole – make a Mexican casserole dinner that is easy to make, and reheats well.

Mexican Cornbread Casserole is a filling meal. This south-of-the-border-inspired casserole is a great way to feed a family. Boxed cornbread mix, hamburger, corn, and a few additional ingredients makes for a filling dinner, and best of all, this dish reheats very well. I love to make Mexican Cornbread Casserole for when I want a hearty meal.

Mexican cornbread casserole on a plate

Mexican Cornbread Casserole

Casseroles are a wonderful dish to make for a meal during the week. This one is very easy to put together. I like to keep a couple of boxes of cornbread mix on hand for recipes just like this one. You can be flexible in this recipe—you could use any type of sausage instead of the hamburger meat in here. If you have a few extra left over vegetables in the refrigerator, green beans and carrots are just as tasty in here is the corn.

Mexican Cornbread Casserole

  • Author:
  • Recipe Type: Casserole Recipes, Reader's Recipes
  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Serves: 10
Mexican Cornbread Casserole

This is a hearty one dish meal that is perfect for a large gathering. This casserole also reheats very well, and it is great the second time around.


  • Nonstick cooking spray
  • 1 pound ground beef
  • 1 (1.25-ounce) package taco seasoning mix
  • 2 (8.5-ounce) boxes corn muffin mix
  • 1 (14.0-ounce) can cream-style corn
  • 1 (14.0-ounce) can corn kernels, drained
  • 1 1/2 cups shredded cheddar cheese
  • 1 (4-ounce) can chopped green chiles, drained


Preheat the oven to 350 degrees F. Lightly coat a 9 x 13-inch baking pan with cooking spray.

In a skillet, brown the ground beef. Add the taco seasoning per package directions.

Mix the corn muffin batter per package directions. Stir in half of the cream-style corn and half of the regular corn.

Spread half of the batter in the baking pan. Top with the meat. Mix the remaining cream-style corn and corn kernels and spread that over the meat. Sprinkle with half of the cheese, then the green chiles. Spread the remaining batter on top, and sprinkle with the remaining cheese. Bake for 35 to 40 minutes, until the cornbread is baked through. Let sit for about 5 minutes, then cut into squares to serve

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  • Kathyb

    This was awfully dry….I knew the meat needed some kind of tomatoes, but I added a can of BBQ baked beans and my dish wouldn’t have held all of that…I peeled the top layer of corn bread off, and now I have to think of something to moisten it up…

  • Beth B

    How could I NOT love this dish?! Pass me some!

  • Deb–Colorado

    This was a delicious recipe! My family and I LOVED it! I didn’t use a taco seasoning packet, but rather made my own seasoning with salt, pepper, garlic powder, cumin and mild chile powder. Thanks for posting it! :)

    • stephaniemanley

      I am so glad you enjoyed this recipe!

  • Brandy

    It’s in the oven now! I kind of put too much cornbread on the bottom lol, so I didn’t have enough for the top. So, I hope it doesn’t effect this dish badly…Also, I added sour cream to the corn mixture and refried beans to the filling.

    • Stephanie

      I bet this turned out just fine. Let me know how it tasted.

    • stephaniemanley

      I am sure it was tasty, and the addition of vegetarian beans sounds great.

  • Rachel

    I took this recipe and put my own little spin on it. It is one of the best things I’ve made so far. I added 4 oz of sour cream, dash of sugar, dash of salt, 4 table spoons of melted butter to the cornbread mixture. Then I added kidney beans to the ground beef mixture. Yummmmmy! Will make again and again

    • stephaniemanley

      I am so happy to hear that you put your own spins on the recipe. That is one of the things I like best about cooking from scratch is being able to call the recipe your own!

  • MMorphew

    For a vegetarian twist…I used 2 cans of refried beans & 1 can of kidney beans. I heated them together, mixed with the taco seasoning. I also used a small, drained can of diced tomatoes with chiles instead of chopped green chilies.

    1 can kidney beans
    2 cans refried beans
    1 package taco seasoning
    1 can (small) of diced tomatoes with chiles
    1 small onion
    2 boxes cornbread (made per package instructions)
    1 can golden corn
    1 can creamed corn
    1 package shredded cheddar cheese

    My family devoured it!

  • Victoria Raw

    What can I use instead of cornbread mix? I live in The Netherlands and we can’t buy it here (not that I’ve seen anyway).

  • Princess_shannon_420

    1 can cream corn
    1 can whole corn
    1 large onion
    1/2 of an 8 oz jar of diced jalapeno peppers
    2 1lbs bags shredded cheese
    1 1/2 to 2 lbs. cooked hamburger meat drained
    2 eggs
    2 packages yellow cornbread mix
    Sour cream
    (whatever else you decide to add)

    Brown and drain hamburger meat. Dice onion. Mix cornbread mix according to the package. Add all the ingredients in a large mixing bowl. Mix well. I use my hands to get it all mixed together well. Place in a large cake pan and cook on 350°F for at least 45 minutes. This may take longer, depending upon the way your stove cooks.

    • kugeliskid

      This is all very nice but there is no print button.

      • stephaniemanley

        There is a print button for the recipe, but not for comments. The print button is on the left hand side of the page, the menu floats downward.

  • Signaliduna16

    i dont know what i did wrong.i followed the directions and was just like eating plain corn bread.i used one lb of bbef was that to little? thats what the recipe says.and it looked nothing like the picture.i wasnt good at all.ill try it again but will a different recipe.

  • Viane Eichelberger

    It would be helpful to know what size cornbread mix to buy.

    I use the size that fits in the 9 inch pan or so. Most corn mixes all make a fairly uniform size. Stephanie

    • Viane Eichelberger

      Thank you. I am making it now. I bought two Jiffy mixes. I don’t make cornbread often, so I don’t know if they are what you mean, but I will let you know how it goes.
      Unless you are purchasing corn bread mix in a large canister, I really think they make a standard size 8 or 9 inch round pan. ~Stephanie

  • Matt

    Oops… 2 lbs of beef. However, it is great with beer:)

    I got you covered matt 😉

    • stephaniemanley

      Most dishes are great with beer 😉

  • Matt

    I can’t stop making this. Adding onion, pepper, kidney beans, 2 lbs of beef, extra corn bread and a must is Sour Cream when served. Excellent comfort food!

    • stephaniemanley

      This must be a great dish for you! I never thought about adding the sour cream. I should try that sometime.

  • abby

    This was a hit at our lodge family night….it was gone in seconds…going to become a regular meal for my on the go family…i added a an of totem tomatoes to the meat and make the corn bread mexican style with cheese and jalapenos mixed in.

    • stephaniemanley

      I think that is terrific! Great idea by adding in the tomatoes.

  • Mrs. Johnny

    Family loved this but I should’ve taken Stacy’s advice and used an extra box of corn bread mix. I believe I will also add a can of mexican style stewed tomatos or salsa. I will be making this again and it was an easy casserole to make…something different.

    • http://Website(optional) Connie

      I added a can of Kidney beans, onions, and cilantro to the filling and then put some French Onion dip in the cornbread mixture. Yum.

  • Stacy

    Great dish, however I added onion and garlic along with an extra box of corn bread mix. half of the filling did not cover the bottom of a 9×13 dish.