Friday, May 22, 2015

Mexican Cornbread Casserole

This Mexican Cornbread Casserole is both delicious and filling. The original recipe came out of an old church cookbook I treasure. However, like most recipes, I've tweaked it to my taste.


1 lb. ground beef
1 medium onion, chopped
1 15 oz. can chili beans
2 cups of salsa (I use mild.)
2 cups shredded cheddar cheese
1 cup sour cream
1 14oz. can of fiesta corn (or whole kernel corn), drained
1 packet taco seasoning


2 boxes of Jiffy cornbread mix
2 eggs
1 1/3 cups milk

Preheat oven to 400 degrees. Brown ground beef and onion on stovetop at high heat. Pour into a 13x9 baking dish. Add taco seasoning, chili beans, salsa, cheddar cheese, fiesta corn, and sour cream. Mix until combined.

In a large bowl combine cornbread mix, eggs, and milk. Stir thoroughly. Pour evenly over ground beef filling. Bake at 400 degrees for 45 minutes or until golden brown. Serves 6.


  1. Now theres a hearty meal. My men would scarf that casserole right up! Thanks for the amazing recipe! Pinning!

  2. Thanks Amy! Looks delicious and thanks for your support!
    Thanks for sharing with the Say G'day Party! All your submissions pinned! Look forward to seeing you next week!