Cornbread and Ground Beef Mexican Casserole Recipe

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

Here’s an oldie but a goodie that I pulled out of the archives and made last night. I knew the old pictures were pretty awful, and definitely wouldn’t entice anyone to try it out. I think this time around, the pictures at least do the yumminess of this easy dinner some justice. 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’

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

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 goo-ood.

Here’s a quick video to get you started on this Easy to Make Mexican Cornbread Casserole. 


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

Wait no further…Here’s the recipe for you:

Mexican Cornbread Casserole
Delicious family meal
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The Bottom Portion - The Meat Portion
  1. 1 pound of ground beef - I like to get sirloin
  2. 1 medium sweet onion - chopped
  3. 3/4 cup of chunky salsa
  4. 1 package of taco seasoning mix
  5. 3/4 cup of water
  6. 1 can of sweet corn drained
  7. 1 small can of sliced olives - drained
The Cornbread Portion
  1. 1 cup of yellow corn meal
  2. 1 cup of flour
  3. 1/4 cup of sugar
  4. 3 tsp. of baking powder
  5. 1 tsp. of salt
  6. 1/4 cup of oil
  7. 1 cup of milk
  8. 1 egg
  9. 1 cup of shredded Mexican Style shredded cheese
  10. 1 (4 0z.) can of diced green chiles, drained
  1. Preheat oven to 350 degrees
  2. Spray a square 10x10 inch casserole dish with cooking oil
  3. In a large skillet, brown the ground beef with the chopped onions
  4. If needed - drain any grease. If you used sirloin, you probably won't have any to drain
  5. Stir in the salsa, taco seasoning and water
  6. Cook until thick - just a few minutes
  7. Add the drained corn and drained sliced olives - stir in
  8. Pour the mixture into your casserole dish
  9. In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt
  10. In another bowl, mix the oil, milk and egg
  11. Mix the wet and dry cornbread ingredients together
  12. Add the cheese and chiles into the cornbread mixture and stir those in
  13. Spread the cornmeal mixture over the meat mixture
  14. 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
  15. Optional serving suggestions: sour cream and cilantro
  1. I've gotten some comments that say using a larger pan works better for making sure the cornbread is cooked through. I adjusted the 8 inch square pan to a 10 inch, which is what I used the last time I made this. A 9x13 would also work well. Thank you for the feedback everyone. I hope you enjoy the recipe.
Adapted from Calvin Christian School Cookbook
Adapted from Calvin Christian School Cookbook
Kid Friendly Things to - Family Recipes, Crafts, Fun Food Crafts, and Game Ideas
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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  1. 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!!

    • 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. 🙂

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

  3. 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.

  4. 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.

  5. 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!

  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.

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

  7. 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.

  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. 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!

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

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