We are big fans of this casserole in my house! Another easy recipe that comes together so quickly, and it’s all ingredients I usually stock up on. This recipe is perfect straight out of the oven or heated up as leftovers.
It has a little bit of a kick from the enchilada sauce, and it’s an easy way to get a lot of veggies in your meal. You can also pick whatever kind of ground meat you want (beef, turkey, chicken). And the best part for me is that I can easily make this dairy free!
Mexican Cornbread Casserole
Course: DinnerCuisine: Mexican, AmericanDifficulty: Easy6
servings20
minutes35
minutesThis easy recipe is a perfect way to spice up your dinner time! It is perfect right out of the oven or reheated as leftovers.
Ingredients
1 lb ground turkey or ground beef
10 oz can enchilada sauce
12 oz bag of frozen mixed veggies
1 8.5oz box of corn muffin mix*
- Corn Muffins:
1 egg
1/3 cup milk of choice
Directions
- Preheat oven to 350°F.
- Heat up a large frying pan with olive oil or spray over medium high heat. Add ground meat and cook until meat is thoroughly cooked (no longer pink). Drain.
- While meat is cooking, start preparing your corn muffin mix. In a small mixing bowl, mix together muffin mix, egg, and milk. Set aside.
- Once meat is cooked and drained, add enchilada sauce and frozen mixed veggies to frying pan with meat. Stir. Turn stove down to medium heat and let simmer 4-5 minutes.
- Grease a medium sized casserole dish (I use an 11×8) with olive oil spray. Add meat mixture to dish. Using a spatula or spoon, spread out the meat mixture in the dish so it is evenly distributed.
- Using a spoon, drop spoonfuls of the corn muffin mix on top of the meat. Use the back of your spoon or a spatula to spread the corn muffin mixture until it completely covers the meat.*
- Cook in oven uncovered for 35-40 minutes or until toothpick comes out clean from cornbread (be careful not to dip the toothpick in too far past the cornbread). Cool 5 minutes and enjoy!
Notes
- I use Jiffy corn muffin mix in my recipe
- Every time I make this (and I’ve made this at least 100 times by now), I think I don’t have enough corn muffin mix and that it won’t cover the meat. I promise you, it does! And even if it seems like such a thin layer, it rises to make a lot of cornbread.
- Feel free to double this recipe if you want extra leftovers or are serving a lot of people!
- You can use a 13×9 casserole dish, the cornbread will just be thinner
- Dairy free: use DF milk in the corn muffin mix
- If you don’t need this to be dairy free, you can add ½ cup of shredded cheese to the meat mixture at the same time you add the veggies and sauce. Or you could add DF shredded cheese!
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