Jiffy Mexican Cornbread Casserole Recipe

A serving of Jiffy Mexican cornbread casserole on a plate.

Jiffy Mexican Cornbread Casserole Recipe

Cheesy, hearty, and a little spicy, this Jiffy Mexican Cornbread Casserole layers seasoned beef, corn, and chiles under a golden blanket of Jiffy cornbread. It’s the easy comfort food dinner that tastes like a fiesta and disappears faster than you can say “who wants seconds?”

Course Main Dish - Ground Beef

Cuisine American - Southern

Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings

Calories 547kcal

Author Marye Audet-White

Ingredients

1 pound lean ground beef 90/10
1 cup chopped onion
1 ounce taco seasoning
11 ounces whole kernel corn drained
14.75 ounces cream-style corn
10 ounces Rotel tomatoes
4 ounces diced green chiles
salt & pepper to taste
8 ounces pepper jack cheese shredded (2 cups)
17 ounces Jiffy corn muffin mix 2 8.5 ounce boxes
2 eggs
⅔ cup buttermilk

Instructions

Preheat your oven to 400°F. Spray a 9x13 casserole dish like you mean it and set it aside. You're about to commit carb-based magic.
Brown the ground beef in a big skillet. Halfway through, toss in those chopped onions like you’re on a cooking show. Cook it all down until there’s no pink in sight.
Drain the grease if there is any. Stir in the taco seasoning, both corns, Rotel, chiles, salt and pepper. Give it a good mix. Let it simmer about 5 minutes so everything gets cozy.
Pour that meaty goodness into your greased pan, (or leave it in an oven-safe iron skillet) Sprinkle with 1 cup of cheese—generously, like you're trying to impress your in-laws.
In a bowl, whisk the eggs and buttermilk. Stir in the Jiffy mix until it’s just combined.
Gently spread the cornbread batter over the meat layer. Smooth it out like you’re icing a very yellow, very humble cake.
Bake for 15–20 minutes, or until the top is golden and your kitchen smells like absolute yum.
Pull it out, sprinkle the remaining cheese on top, pop it back into the oven for 2-5 minutes, and let it melt into a gooey blanket of joy.
Let stand 5 minutes before serving.

Notes

Storage:

Cover tightly or pop leftovers into an airtight container. They’ll keep for up to 3 days or freeze for 3 months.

Tips:

Drain smart. Drain the beef well so the casserole doesn’t turn into greasy soup. Nobody’s here for that. Better yet, make sure you use 90/10 ground beef and you won't have to drain it.
Let it rest. Give the casserole 10 minutes after baking to firm up. Otherwise, you’ll be serving cornbread soup with a spoon.
Bake, cool, and freeze. Make the casserole on a lazy Sunday and double it, wrap it up, and stash one in the freezer. Then all you have to do is reheat and pretend you slaved over it on a busy weeknight.

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