Jiffy Mexican Cornbread Casserole
A hearty, comforting dish made with seasoned beef, corn, cheese, and a cornbread topping, perfect for any meal or gathering.
Ingredients
- 1 box Jiffy cornbread mix
- 1 lb ground beef
- 1 can 15 oz sweet corn, drained
- 1 can 10 oz diced tomatoes with green chilies, drained
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 egg
- 1/2 cup sour cream
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Heat the olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
- Stir in the taco seasoning, diced tomatoes with green chilies, and sweet corn. Cook for an additional 3-4 minutes, then remove from heat.
- In a separate bowl, prepare the cornbread batter by mixing the Jiffy cornbread mix, milk, egg, and sour cream until well combined.
- Spread the beef mixture evenly in the bottom of the prepared baking dish.
- Pour the cornbread batter over the beef mixture, spreading it evenly across the top.
- Sprinkle the shredded cheddar cheese over the cornbread batter.
- Bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted comes out clean.
Notes
- This casserole can be made ahead by preparing the beef mixture and cornbread batter, then assembling it just before baking.
- Feel free to substitute ground turkey or Greek yogurt for lighter variations.
- For a spicier dish, consider adding diced jalapeños or using spicy taco seasoning.
- Can be made vegetarian by replacing the ground beef with black beans or crumbled tofu.
- This casserole freezes well for up to 3 months. Reheat from frozen at 350°F for 45-50 minutes.