This cheesy cornbread casserole layers seasoned ground beef and tomatoes with green chiles and Colby cheese, then tops it all with a moist, corn-studded cornbread crust. It's a complete one-pan meal that comes together quickly for weeknight dinners.
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In a large skillet over medium-high heat, brown the ground beef with the diced onion. Add taco seasoning and break up the meat as it cooks.
Once the beef is cooked, stir in both cans of diced tomatoes with their juices. Bring to a simmer.
While the meat mixture simmers, prepare the cornbread topping. In a separate bowl, combine the corn muffin mix, eggs, and sour cream.
Fold the drained corn into the cornbread batter.
Turn off the heat for the skillet. Stir the shredded Colby cheese into the meat mixture until it's melted and incorporated.
Pour the meat mixture into the bottom of a casserole dish.
Spoon the diced green chiles over the meat layer, then top with the shredded cheddar cheese.
Spoon the cornbread batter over the cheese layer and spread evenly to cover the entire surface.
Bake until the cornbread topping is golden brown and cooked through. (Note: Baking temperature and time were not specified, but 375°F for 25-30 minutes is a typical starting point).
Remove from the oven and let the casserole rest for 15 minutes before slicing and serving.
Store covered in the refrigerator up to 3 days. Reheat, covered, at 350°F for 15–20 minutes until warmed through. Freezing not recommended due to texture changes in the cornbread topping.
9×9-inch or 8×8-inch baking dish
Yes. Assemble the casserole in the baking dish, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if baking from cold.
Yes. Cheddar, Monterey Jack, or a blend work well. Use the same amount and shred it fresh for even melting.
Yes. Double all ingredients and use a 9×13-inch baking dish. Bake time may increase by 5–10 minutes; check that the cornbread top is golden and set.
Substitute Greek yogurt or Mexican crema in a 1:1 ratio. Both keep the cornbread moist and tender.
