Cheesy Cornbread Casserole

Name: Cheesy Cornbread Casserole with Ground Beef
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium yellow onion, diced; 2 tbsp taco seasoning; 1 (10 oz) can diced tomatoes & green chilies; 1 (10 oz) can diced tomatoes with lime juice & cilantro; 1 (8.5 oz) box corn muffin mix; 2 large eggs; 1/4 cup sour cream; 1 (15 oz) can corn, drained; 1 cup shredded Colby cheese; 1 (4 oz) can diced green chiles; 1 cup shredded cheddar cheese

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.

🌍American 🏷️Cornbread casserole 🏷️Casserole 🏷️Ground beef 🏷️Cheesy Comfort food

🏷️

🏷️Tex-mex

-0:00

melissajorealrecipesonTikTok

Total

1h

Servings

6

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by melissajorealrecipes

-0:00

melissajorealrecipesonTikTok

Ingredients

1 lb ground beef
1 medium yellow onion, diced
2 tbsp taco seasoning
1 (10 oz) can diced tomatoes & green chilies
1 (10 oz) can diced tomatoes with lime juice & cilantro
1 (8.5 oz) box corn muffin mix
2 large eggs
1/4 cup sour cream
1 (15 oz) can corn, drained
1 cup shredded Colby cheese
1 (4 oz) can diced green chiles
1 cup shredded cheddar cheese

12 Ingredients

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Instructions

1
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.
2
Once the beef is cooked, stir in both cans of diced tomatoes with their juices. Bring to a simmer.
3
While the meat mixture simmers, prepare the cornbread topping. In a separate bowl, combine the corn muffin mix, eggs, and sour cream.
4
Fold the drained corn into the cornbread batter.
5
Turn off the heat for the skillet. Stir the shredded Colby cheese into the meat mixture until it's melted and incorporated.
6
Pour the meat mixture into the bottom of a casserole dish.
7
Spoon the diced green chiles over the meat layer, then top with the shredded cheddar cheese.
8
Spoon the cornbread batter over the cheese layer and spread evenly to cover the entire surface.
9
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).
10
Remove from the oven and let the casserole rest for 15 minutes before slicing and serving.

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Tips & Notes

Pro tips

Drain the canned corn thoroughly to prevent excess moisture in the cornbread layer, which can make it soggy.
Brown the ground beef fully and drain excess fat before adding seasonings; this prevents a greasy casserole.
Stir the cornbread batter gently after adding the corn and sour cream to avoid overmixing, which toughens the topping.
Let the casserole rest 5 minutes after removing from the oven; this sets the layers and makes serving cleaner.

Substitutions

Ground beef → ground turkey or ground chicken (adjust seasoning slightly; poultry is leaner)
Colby cheese → sharp cheddar or Monterey Jack (adjust salt if using a saltier cheese)
Sour cream → Greek yogurt or crema (maintains moisture in the cornbread)

Storage & make-ahead

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.

Equipment

9×9-inch or 8×8-inch baking dish

Common Questions

Can I make this casserole ahead of time?

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.

What temperature should I bake this at?

Bake at 350°F for approximately 30–35 minutes, until the cornbread topping is golden brown and a toothpick inserted into the cornbread comes out clean.