Mexican cornbread casserole

Mexican Cornbread Casserole
Summary Not available
Total time : 50 mins
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Mexican Cornbread Casserole

Summary Not available
Total Time50 mins
Course: Breakfast
Cuisine: Mexican
Keyword: 30-60 min, Fresh Breads
Person: 12
Calories: 384kcal


  • 1 cooking spray
  • 240 g ground beef
  • 1.25 tbsp seasoning mix
  • 500 g Vegetable mix
  • 400 g corn
  • 350 g cheese
  • 120 g chilies


  • Preheat the oven to 350 degrees F
  • Lightly coat a 9 x 13-inch baking pan with cooking spray
  • In a skillet, brown the ground beef
  • Add the taco seasoning per package directions
  • Mix the corn muffin batter per package directions
  • Stir in half of the cream-style corn and half of the regular corn
  • Spread half of the batter in the baking pan
  • Top with the meat
  • Mix the remaining cream-style corn and corn kernels and spread that over the meat
  • Sprinkle with half of the grated cheese, then the green chiles
  • Spread the remaining batter on top, and sprinkle with the remaining cheese
  • Bake for 35 to 40 minutes, until the cornbread is baked through
  • Let sit for about 5 minutes, then cut into squares to serve


No extra notes


Calories: 384kcal | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 805mg | Fiber: 4g | Sugar: 11g


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