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Cornbread casserole in a plate with a sliced japaeno on top.

Taco Cornbread Casserole

This cornbread casserole has all those Mexican flavors we love!
Course Main Course
Cuisine Mexican
Keyword beef, corn bread, taco
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 559kcal


  • 1 pound ground beef
  • 1 packet taco seasoning
  • 10 ounces Ro*Tel diced tomatoes and green chiles
  • 1 box (8.5 ounces) Jiffy corn muffin mix
  • 1/3 cup milk
  • 1 large egg
  • 1 cup canned corn
  • 4 ounces diced green chiles
  • 1 cup grated cheddar
  • 1/4 cup sliced jalapeno
  • 1/4 cup sliced olives


  • Preheat oven to 400 degrees. Spray a 9x13 baking dish with nonstick spray.
  • Brown the ground beef over medium heat, crumbling as it cooks. Drain fat and return beef to the pan.
  • Add the taco seasoning and Ro*Tel (do not drain) to the pan and stir well to combine over medium heat. Cook for 1 minute.
  • Transfer the beef to the prepared baking dish and set aside.
  • Mix together the corn muffin mix, milk, egg, corn, and chiles until just combined.
  • Spread corn muffin mixture over the meat. 
  • Bake for 10 minutes or until cornbread is nearly set.
  • Sprinkle the top with cheese and return to the foven to finish baking, about 5 minutes.
  • Serve topped with sliced jalapeno and olives or any other taco toppings you enjoy.



Calories: 559kcal | Carbohydrates: 25g | Protein: 31g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 158mg | Sodium: 1300mg | Potassium: 701mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1415IU | Vitamin C: 21.6mg | Calcium: 289mg | Iron: 4.4mg