Mexican Cornbread Casserole

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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

Recipe by Simply Balanced MealsCourse: DinnerCuisine: Mexican, AmericanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

35

minutes

This 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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