Mexican Cornbread Casserole

A zesty blend of vine-ripened tomatoes and diced green chilies.

Mexican Cornbread Casserole

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Cornbread base topped with beef, zesty tomatoes, corn and cheese for a flavorful baked entrée

4.24 of 5 (13 ratings)
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  • Prep Time: 15 Min
  • Total Time: 35 Min
  • Makes: 6 servings (1/6th recipe each)

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  • PAM® Original No-Stick Cooking Spray
  • 1 pkg (8.5 oz each) corn muffin mix
  • 1/4 cup Egg Beaters® Original
  • 1/3 cup reduced fat (2%) milk
  • 3/4 cup frozen whole kernel corn, divided
  • 1/2 pound ground chuck beef (80% lean)
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • 1/2 teaspoon ground cumin
  • 1 cup shredded reduced fat Mexican cheese blend


  1. Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together corn muffin mix, Egg Beaters, milk and half of corn in bowl. Pour into prepared dish.
  2. Meanwhile, cook beef in medium skillet over medium-high heat 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally; drain. Stir in drained tomatoes, tomato sauce, remaining corn and cumin. Pour mixture over top of batter. Top with cheese.
  3. Bake 15 to 20 minutes or until edges are lightly browned and cornbread base is done.


One fresh egg may be used in place of 1/4 cup Egg Beaters.


  • Calories: 331
  • Serving Size: 6 servings (1/6th recipe each)

View Nutrition Information

Nutrition Information
Amount per Serving
Calories 331  
    % Daily Value*
Total Fat 13 gram 20%
Saturated fat 6 gram 30%
Cholesterol 37 mg 12%
Sodium 928 mg 39%
Carbohydrate 38 gram 13%
Dietary fiber 2 gram 8%
Sugars 11 gram
Protein 16 gram
Vitamin A   13%
Vitamin C   8%
Calcium   36%
Iron   11%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information

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Mexican Cornbread Casserole

Cornbread base topped with beef, zesty tomatoes, corn and cheese for a flavorful baked entrée

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  • zahida bhatti

    December 14, 2014

    mouth watering rescep I like it

  • Yve

    July 05, 2014

    Great quick recipe. Took suggestions and baked the cornbread for 5 minutes before adding the meat mixture. Will make again

  • Nancy

    February 08, 2014

    I rarely find recipes I really like, although you see many with great pictures, but not exceptional taste. This one is a keeper! I made exactly per the recipe, with the only change (as suggested by another review) I baked the cornbread for 5 minutes, before adding the topping, so it set up with meat mixture staying on top. Wouldn't change another thing!

  • Carolyn

    January 14, 2014

    I made this per the recipe the first time, it was good. Made it tonight and used about 3/4 lb ground beef and also added a small can of cream corn to the recipe. Added 1/2 the cream corn to the cornbread base and added the remaining cream corn to the ground beef mixture. It was so much better with the sweetness of the cream corn added. A definite keeper recipe.

  • Susan

    January 13, 2014

    Years ago, I directed a daycare in Houston, TX. We made something VERY similar but put the meat mixture in the pan first and poured the cornbread batter on top, then baked. The children loved it and requested it often.

  • Marie

    November 21, 2013

    I did it the way txtumbleweed made it; it was awesome!!! We had to cook it longer than 20 minutes though.

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