Mexican Cornbread Casserole

This is a big favorite with my family.  I'm sure to get smiles and 'thanks mom' when I serve this one dish dinner! Add a tossed salad to complete the meal and enjoy the sweet of the cornbread with the savory of the taco soup seasoned ground beef.

I've included my tip for a flavor variation here too...enjoy!


1 14.5-ounce can corn, drained 
1 4-ounce can green chilies 
2 pounds ground beef, cooked (tip here)   
3 tablespoons Taco Soup Seasoning Blend*
1 cup shredded cheddar 
2  Sweet  Cornbread Blends (recipe in the soups eCookbook Here (or 4 scant cups of the bulk blend)
2   eggs 
1  cup milk 
1  stick butter or margarine, melted  


  1. Preheat oven to 350 and prepare a 9x13 baking dish with nonstick baking spray.
  2. Combine the cooked ground beef, Taco Soup Seasoning Blend, corn and chilies. Place this mixture in the bottom of the prepared pan and sprinkle with the cheddar cheese.
  3. In a bowl, combine the cornbread mix, milk, eggs and melted butter.  Stir to blend and pour the batter over the top of the casserole.
  4. Bake for 40 minutes or until cornbread is golden brown and toothpick inserted in center comes out clean.

Great served with any of these toppings:
  • Salsa
  • Sour Cream
  • Fresh tomatoes, diced
  • Fresh avocados, diced

Tami’s Tip:
For a flavor variation, add a tablespoon or 2 of fresh cilantro (chopped) to the meat mixture before putting in the baking dish.  Finish as directed and enjoy this fresh lift of flavor  to the final result.  

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