Mexican Cornbread Casserole


Mexican Cornbread Casserole

I guess I must be in a Mexican food lazy kind of mood lately because here is another super easy and delicious pantry meal! The spicy heat goes so nicely with the sweetness of the cornbread. To me, this taste combination says warm and yummy comfort food!


1 lb ground beef (95/5 or 90/10 works great)
1 can Rotel
1 can black beans, rinsed and drained
1 can creamed corn or regular corn (I happened to have creamed corn so I went with it)
1 packet taco seasoning
2 boxes Jiffy cornbread mix
2 eggs
2/3 cup milk (for cornbread mix)
2/3 cup water (for taco meat)
1-2 cups cheddar or Mexican blend cheese

In sauté pan or skillet cook beef as directed on the taco seasoning packet: brown meat, drain off fat, add 2/3 cup water and powder taco seasoning packet.

While the meat is cooking – in a large bowl mix the two boxes of cornbread mix, two eggs and 2/3 cup milk.

Drain and rinse black beans in a colander. Once rinsed, add the can of Rotel to the colander (do not rinse – only drain). I mix the beans and Rotel together in the colander so it’s easier to add to the dish later.

In a greased casserole dish (I used a 9 x 13 pan) pour enough batter to cover the bottom and set the remaining batter to the side. Layer corn evenly on top of cornbread batter. Once the meat is done layer it evenly on top. Next, layer the black beans and Rotel on top of that. Sprinkle some cheese on top of bean mixture. (I don’t use a lot as you will also sprinkle cheese on the very top.) Lastly, spread the remaining cornbread layer evenly on the top. Try to cover completely and then sprinkle with cheese.

Throw in the oven at 350 for about 45 minutes or until the cornbread is firm and golden on top. Serve with a dollop of sour cream. Enjoy!

6 responses »

  1. Pingback: Leftovers | Extrapolate This!

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