Mexican Cornbread Casserole Recipes

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MEXICAN CORNBREAD CASSEROLE



Mexican Cornbread Casserole image

You can make amazing Mexican Cornbread Casserole. It reheats so well.

Provided by Stephanie Manley

Categories     Main Course

Time 50m

Number Of Ingredients 8

non-stick cooking spray
1 pound ground beef
1.25 ounces taco seasoning mix
17 ounces corn muffin mix (2 boxes, Jiffy is recommended)
14 ounces canned cream-style corn
14 ounces canned corn
1 1/2 cups shredded cheddar cheese
4 ounces canned green chilies

Steps:

  • Preheat the oven to 350°F, and lightly coat a 9x13-inch baking pan with cooking spray.
  • In a large skillet, cook the beef over medium-high heat until it browns.
  • Drain the beef, and add the taco seasoning per package directions.
  • In a large bowl, prepare the corn muffin batter per package directions (but do not bake it yet). Stir in half of the cream-style corn and half of the regular corn.
  • Spread half of the cornbread batter in the prepared baking pan and top with taco meat.
  • Mix together the remaining cream-style corn and corn kernels and spread that over the meat.
  • Sprinkle with half of the grated cheese and all of the green chilies.
  • Spread the remaining cornbread mixture on top.
  • Sprinkle with the remaining cheese.
  • Bake for 35 to 40 minutes, until the cornbread is baked through.
  • Let it sit for about 5 minutes. Then cut into squares to serve with any toppings you desire.

Nutrition Facts : Calories 384 kcal, Carbohydrate 43 g, Protein 14 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 42 mg, Sodium 805 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

MEXICAN CORNBREAD CASSEROLE



Mexican Cornbread Casserole image

I can't remember where I got this recipe but have had it for years. I always make this when I have cooked a big pot of pinto beans and ham. It's a nice change from your standard cornbread. My husband does not like cornbread or anything with cornmeal but always looks forward to me making this when we have beans. I have made it often and always get lots of compliments.

Provided by Anita Harris

Categories     Breads

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 large onion, diced
1 -1 1/2 jalapeno pepper, diced fine
1 cup yellow cornmeal
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 cup milk
2 eggs
1 can creamed corn
2 -3 cups shredded cheddar cheese

Steps:

  • Brown together the ground beef, onion and jalapeno pepper; drain well.
  • In a bowl mix together the cornbread ingredients.
  • Lightly spray a 13 x9 in baking dish with Pam.
  • Pour 1/2 of the cornbread mixture into prepared dish.
  • Top with the meat mixture then sprinkle on the cheese to cover.
  • Pour the remaining cornbread mixture on top.
  • Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.

PIONEER WOMAN MEXICAN CORNBREAD CASSEROLE



Pioneer Woman Mexican Cornbread Casserole image

Hello everyone, I hope you're doing well! I am pleased to share with you today this Pioneer woman Mexican cornbread casserole that is simple, easy, and delicious. It's the perfect weeknight meal when life is busy and you're short on time. Serve with tortillas for dipping, and dinner is ready.

Provided by Mohamed Shili

Categories     Casseroles     Main

Time 55m

Number Of Ingredients 9

16 oz Jiffy Corn muffin mix ( 2 8-ounce boxes)
⅔ cup milk
2 large eggs (room temperature)
15 oz creamed corn (canned)
15 oz sweet corn (canned, drained, or use 1 cup thawed frozen corn)
1 lb ground beef
1 packet taco seasoning.
15 oz Rotel diced tomatoes with green chilies (drained)
1 ½ cups cheddar cheese (grated)

Steps:

  • Mix the Jiffy corn muffin mix with the eggs and milk in a large mixing bowl then stir in the creamed corn and sweet corn.
  • Next, place half of the corn mixture in a greased 9x13 baking dish.
  • Place the ground beef in a large nonstick skillet over medium-high heat and brown it.
  • Add 1 packet of taco seasoning (plus any water indicated on the package), and simmer until the meat is thoroughly cooked.
  • Mix in the Rotel tomatoes, then transfer the ground beef mixture to a baking dish. Top the ground beef with half the cheddar cheese then sprinkle the remaining corn mixture on top.
  • Now, spread the remaining cheddar cheese on top of your casserole then bake it for about 35-40 minutes at 350 degrees F.
  • Take the casserole out of the oven and allow it to cool for 5 minutes to set before cutting and serving.
  • Top it with your favorite taco toppings if you like.

Nutrition Facts : Calories 475.9 cal

MEXICAN CORN BREAD CASSEROLE



Mexican Corn Bread Casserole image

This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.

Provided by OBSIDIAN1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, diced
½ red bell pepper, chopped
1 pound ground beef
1 teaspoon minced garlic
1 teaspoon chili powder
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
½ cup frozen corn
1 cup shredded Mexican cheese blend, divided, or more to taste
1 cup salsa
1 cup cornmeal
¾ teaspoon salt
½ teaspoon baking soda
1 cup milk
2 eggs, beaten

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
  • Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
  • Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
  • Bake in the preheated oven until browned on top, about 30 minutes.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 21.5 g, Cholesterol 100.6 mg, Fat 16.3 g, Fiber 1.9 g, Protein 18.2 g, SaturatedFat 7.5 g, Sodium 707.9 mg, Sugar 3.8 g

MEXICAN CORN CASSEROLE



Mexican Corn Casserole image

A combination of corn, tomatoes, and black beans in a cheesy creamy sauce makes a wonderful addition to any meal.

Provided by Lori

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 35m

Yield 12

Number Of Ingredients 8

1 (8 ounce) package cream cheese, cut into cubes
½ cup butter
1 (15 ounce) can black beans, drained
1 (8 ounce) can diced italian-style tomatoes, drained
1 (11 ounce) can Mexican-style corn with red and green peppers, drained
1 (10 ounce) can white shoepeg corn, drained
1 cup shredded Cheddar cheese, divided
½ cup diced jalapeno peppers

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.
  • Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.
  • Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir 1/2 cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup Cheddar cheese.
  • Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 16 g, Cholesterol 62.2 mg, Fat 21.4 g, Fiber 3.7 g, Protein 9.9 g, SaturatedFat 13.3 g, Sodium 632.9 mg, Sugar 0.7 g

MEXICAN CASSEROLE WITH CORNBREAD TOPPING



Mexican Casserole With Cornbread Topping image

Make and share this Mexican Casserole With Cornbread Topping recipe from Food.com.

Provided by afghanmom

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 lb bulk mild Italian sausage
1 cup frozen corn, thawed
1 medium green bell pepper, finely chopped
1 medium onion, finely chopped
1 medium garlic clove, minced
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 ounce taco seasoning mix
1 (8 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes and green chilies
2 -3 cups shredded cheddar cheese or 2 -3 cups monterey jack cheese
1 (6 ounce) package cornbread mix
2/3 cup milk
1 egg

Steps:

  • Preheat oven to 350'. Grease a 13x9 inch glass baking dish.
  • Place a large skillet over medium-high heat. Brown beef and sausage; drain.
  • Add corn, pepper, onion, garlic, paprika, cayenne, taco seasoning, tomato sauce, tomatoes, and 3/4 cup water. Bring to a boil, reduce the heat, and simmer, uncovered, until slightly thickened, about 10 to 15 minutes, stirring frequently.
  • Spoon the mixture into the greased pan. Sprinkle evenly with the shredded cheese.
  • Combine the cornbread mix, milk and egg in a bowl; mix well. Pour evenly over the beef mixture. Bake, uncovered, 30 minutes or until golden.

MEXICAN CORN CASSEROLE



Mexican Corn Casserole image

This satisfying side dish resembles an old-fashioned spoon bread with zip. My family and friends agree this recipe really dresses up plain corn. It's a convenient dish to transport to a potluck. - Laura Kadlec, Maiden Rock, Wisconsin More Mexican Side Dishes

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 12-15 servings.

Number Of Ingredients 11

4 large eggs
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups cornmeal
1-1/4 cups buttermilk
1 cup butter, melted
2 cans (4 ounces each) chopped green chilies
2 medium onions, chopped
1 teaspoon baking soda
3 cups shredded cheddar cheese, divided
Jalapeno pepper and sweet red pepper rings, optional

Steps:

  • Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.

Nutrition Facts : Calories 316 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 570mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

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