Mexican Cornbread Casserole

Mexican Cornbread Casserole
4.5 from 2 ratings
This recipe for Mexican cornbread casserole is a can't-beat dinner dish. Cornbread is topped with melted cheese, ground beef and tomatoes to make a mouthwatering dish for all ages. This recipe is courtesy of Ready Set Eat. 
Prep Time
Cook Time
Mexican Cornbread Casserole
Total time: 35 minutes
  • no-stick cooking spray, preferably pam original
  • 1 pkg (8.5 oz each) corn muffin mix
  • 1/4 cup egg beaters
  • 1/3 cup reduced fat (2%) milk
  • 3/4 cup corn, preferably birds eye sweet kernel, divided
  • 1/2 pound ground chuck beef (80% lean)
  • 1 can (10 oz each) diced tomatoes & green chilies, drained, preferably ro*tel original
  • 1 can (8 oz each) tomato sauce, preferably hunt's
  • 1/2 teaspoon ground cumin
  • 1 cup shredded reduced fat mexican cheese blend
  1. Preheat oven to 375°F.
  2. Spray 8x8-inch glass baking dish with cooking spray; set aside.
  3. Stir together corn muffin mix, Egg Beaters, milk and half of corn in bowl.
  4. Pour into prepared dish.
  5. Meanwhile, cook beef in medium skillet over medium-high heat 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally; drain.
  6. Stir in drained tomatoes, tomato sauce, remaining corn and cumin.
  7. Pour mixture over top of batter.
  8. Top with cheese.
  9. Bake 15 to 20 minutes or until edges are lightly browned and cornbread base is done.