Cornbread and Ground Beef Mexican Casserole Recipe

Thise Cornbread Mexican Casserole is so delicious and filling. It’s easy to make. Perfect for family dinners. I hope you’ll give this delicious and easy  Cornbread and Ground Beef Mexican Casserole Recipe a try. You definitely won’t regret it. Come on in, and I’ll share the recipe with ya’

ground beef Mexican casserole with Jiffy

This is just as yummy, if not better the next day! Did I  forget to mention that the cornbread has green chiles and cheese mixed in?  Seriously…It’s so darn good.

If you love Mexican-themed casseroles, then you’ve got to try my Taco Bake Recipe, or my recipe for Mexican Spaghetti

Cornbread and Ground Beef Mexican Casserole Recipe - easy and delicious. Perfect for Cinco De Mayo or family dinner -

Finally, here is the recipe for you…

Cornbread and Ground Beef Mexican Casserole Recipe - easy and delicious. Perfect for Cinco De Mayo or family dinner -

Mexican Cornbread Casserole

A Mexican flavored casserole with a cornbread topping. A Delicious family meal
4.34 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6 -8 servings
Calories: 616cal
Author: Melissa


The Bottom Portion – The Meat Portion

  • 1 pound ground beef – I like to get sirloin ground beef
  • 1 medium sweet onion chopped like Vidalia
  • ¾ cup chunky salsa
  • 1 1 oz. taco seasoning mix
  • ¾ cup water
  • 1 15 oz. sweet corn drained
  • 1 2 oz. black olives sliced and drained

The Cornbread Portion

  • 1 cup yellow corn meal
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • ¼ cup oil such as corn or canola
  • 1 cup milk 2% or whole
  • 1 large egg
  • 1 cup Mexican Style shredded cheese shredded
  • 1 4 oz. diced green chiles drained


  • Preheat oven to 350 degrees
  • Spray a square 10×10 inch casserole dish with cooking oil
  • In a large skillet, brown the ground beef with the chopped onions
  • If needed – drain any grease. If you used sirloin, you probably won’t have any to drain
  • Stir in the salsa, taco seasoning and water
  • Cook until thick – just a few minutes
  • Add the drained corn and drained sliced olives – stir in
  • Pour the mixture into your casserole dish
  • In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt
  • In another bowl, mix the oil, milk and egg
  • Mix the wet and dry cornbread ingredients together
  • Add the cheese and chiles into the cornbread mixture and stir those in
  • Spread the cornmeal mixture over the meat mixture
  • Bake for about 35 minutes – check corn bread for doneness by inserting a toothpick in. If it comes out dry, you’re good to go
  • Optional serving suggestions: sour cream and cilantro


Nutrition facts are only an estimate 
  • I’ve gotten some comments that say using a larger pan works better for making sure the cornbread is cooked through. I have since, adjusted the 8-inch square pan to a 10-inch, which is what I used the last time I made this. A 9×13 would also work well. Thank you for the feedback, everyone
  • I’ve also learned that a lot of you like to add extra beef to make this a heartier meal. If you plan on adding extra beef, don’t forget to add more taco seasoning – 1 packet per pound and adjust the amount of water accordingly


Calories: 616cal | Carbohydrates: 53g | Protein: 25g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1008mg | Potassium: 551mg | Fiber: 4g | Sugar: 15g | Vitamin A: 407IU | Vitamin C: 3mg | Calcium: 362mg | Iron: 4mg
Cornbread and Ground Beef Mexican Casserole Recipe - easy and delicious. Perfect for Cinco De Mayo or family dinner -

~Melisssa –

Adapted from Calvin Chritsian School Cookbook

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This Post Has 28 Comments

  1. Dilyn

    Thanks for this recipe! I made it for a friend who had a baby and they raved about it! I’m about to make it for another friend who’s child is having surgery.. my question is, could I make this tonight (but not bake it), deliver it and they bake it tomorrow night? I didn’t know if the meat and the cornbread layer would hold up together that long or would start to mix together and not bake correctly. Thanks!!

    1. Melissa

      Oh no. I don’t know if I caught your question in time. I wish I had an app that notified me when I get one. What a very sweet thing to do. I’m sure your friend is completely overwhelmed and a prepared meal will be so appreciated. If I caught you in time…my thoughts are, the cornbread mixture would hold up fine. The bread layer is really thick and should hold together. The beef layer isn’t that wet either. If you cover and refrigerate it, you should be fine. Don’t forget to really cushion it on the transport to avoid mixing the layers. I will say a little prayer for a successful surgery and quick healing. 🙂

      1. Dilyn

        I decided to wait until this morning to make it actually, so the timing on your comment was perfect! But ok sounds good! Thank you! And thanks for the prayer 🙂

  2. Bonnie

    It was good but really lacking in filling . There was more cornbread then filling . My husband told me to lose this recipe

  3. Lisa

    Family loved this. I added a can of black beans and a can of creamed corn since was feeding a large family. Nothing left and they asked me to cook again.

    1. Melissa

      I am so happy that everyone loved it. Thank you for telling me that. You made my day!

  4. Joann

    I wanted to make chili with a twist and had an idea but didn’t know if it would work until I saw your recipe. I saw this and I know my idea would work now.
    I’m going to make it upside down version of it though. I’ll let you know how it works out with a picture. Thanks for the idea.

    1. Melissa

      Chili with a twist. I love it! I can’t wait to see how your idea turns out. 🙂

  5. Gabriel

    Love your recipe! I doubled the amount of ground beef and followed the rest of the recipe normal. It came out great! Thanks for sharing!

    1. Melissa

      Oh! I’m so glad that you liked it. I really appreciate the time you took to come back and tell me. 🙂

  6. Jean Johnson

    I doubled the meat too. Also, 2 pkgs. of taco seasoning. I used a box of Jiffy cornbread. 9 x 11 casserole. After cooked, added sour cream and a little more onion on top. Was excellent.

    1. Melissa

      I love the modifications…That sounds delicious! Thank you so much for coming back and leaving such a nice comment. 🙂

  7. Barbara C

    A winner! Made it per the recipe, but used all cheddar, since that is what I had, and served with sour cream. Used oval Corningware casserole, and it needed 20 minutes more than you said. Next time I would add black beans. So happy you make the cornbread from scratch and not from a mix.

    1. Melissa

      This makes me so happy! Thank you so much for coming back to tell me how much you enjoyed it. 🙂 Yay!

    2. Melissa

      This makes me so happy! Thank you so much for coming back to tell me how much you enjoyed it. 🙂 Yay!

  8. Carmen Billingsley

    We had a very large family of 8 so my mom would make this, but I thought it was a Mexican dish lol. It was filling and good, and some cheese in the filling made us all get our dairy, we were poor so we didn’t have sour cream. And it was a one meal dish.

  9. Natalie

    We love this recipe, and it has become a staple in our house. I like to add black beans and tomatoes to it, and leave out the olives (I’m not a fan). I also just use a box of honey cornbread instead of making it from scratch. The sweetness adds an extra layer of deliciousness. Thanks for a great recipe!

    1. Melissa

      Aw…I love this! Thank you for coming back to tell me. Love the modifications. I bet the tomatoes are delicious!

  10. sherie

    How did anyone fine the recipe to make it without wanting the video? Links just went to the photo only. If you are forcing people to watch the video say that at the top.

    1. Melissa

      I’m so sorry. There was a problem with the site today and I think the recipe card was deleted. Thank goodness, I was able to recover it. It should be there for you to view now.

      1. Jojo’s Organics

        5 stars
        We made this with our cornmeal and it was amazing!! We just posted a picture on our Instagram. Your recipe is one of few that didn’t use a boxed cornbread, thank you 🙏

        1. Melissa

          Thank you for tagging me in your delicious-looking photograph. I’m so happy that you liked it. I know everyone moves from one thing to the next in this busy life. It means a lot that you came back to comment, rate and then post it on Instagram.

  11. Carla

    There is no written recipe displayed. I keep scrolling up and down and the link for the recipe just takes me to a picture. I am really bummed I was set to make this right now!

    1. Melissa

      I’m so sorry about that. There was a problem with the site today. It was basically gone for over an hour. The site was recovered but I think the recipe cards were deleted. It’s just been one thing after another today. 🙁 I think they are back and there for you to view now. Thank God they came back. I think I would have cried otherwise. I’m sorry to have ruined your dinner plans. Technology is great until it’s not working.

  12. Joanne DeBolt

    3 stars
    I made this ans I got to say, the filling is great, but it seems too bready for me. I’ll probably make it again, but alter the amount of cornmeal mixture.

    1. Melissa

      Yes, I agree. You should definitely change it to fit your personal taste. I’m more of a less meat, more bread kind of gal. I’m glad you liked the basic recipe.

  13. Jordan K

    How do left overs turn out? I am really wanting to make this but am worried about left overs tasting gross or being soggy.

    1. Melissa

      I don’t recall the leftovers being soggy. I usually just reheat it in the microwave, but if you are worried about soggy bread, you can reheat the casserole in the oven without a cover and it will help dry out the bread topping