Easy Mexican Cornbread Casserole Recipe (with Cornbread Mix!)
Introducing our latest weeknight dinner superstar: Easy Mexican Cornbread Casserole recipe (with cornbread mix!) This dish combines the comforting flavors of cornbread with the zesty kick of taco seasoning, making it a crowd-pleaser for even the pickiest eaters. With a hearty base of ground beef, black beans, corn, and Rotel diced tomatoes, topped with a creamy layer of sour cream and gooey melted cheese, this casserole is a guaranteed hit.
Ingredients
- 1 boz favorite cornbread mix, and ingredients to make I like Famous Daves
- 1 lb. ground beef
- 1 pkg. taco seasoning
- 1/3 cup water
- 1 can black beans, drained
- 1 can corn, drained
- 1 can rotel diced tomatoes, drained
- 2 cups sour cream
- 2 cups Mexican cheese, shredded
Optional toppings
- black olives, shredded lettuce, diced tomatoes, taco sauce
Instructions
- Prepare cornbread according to package directions and bake in a 9×13-inch baking pan
- Meanwhile, cook and crumble ground beef until no longer pink, drain excess grease.
- Then add taco seasoning and water and stir to combine. Then add in black beans, corn, and Rotel. Stir well and simmer for a couple of minutes.
- Once cornbread is cooked, take it out of the oven, then cover with ground beef mixture.
- Next, combine sour cream with ONE cup of shredded Mexican cheese blend in a bowl.
- Gently spread the sour cream mixture on top of the ground beef mixture. Sprinkle the top with the remaining cup of shredded cheese.
- Bake in a preheated 350-degree oven for 25 minutes or until heated through and cheese is melted. Serve warm with your desired toppings.
Tried this recipe?Let us know how it was!