Tex Mex Cornbread Casserole

A big old pan of Tex Mex Cornbread Casserole topped with cheese and chopped tomatoes.

Are there any Mexican food recipes that aren’t flat delicious? I doubt it. This Mexican ground beef recipe is so fast and simple to make – you’ll never believe it. Easy Tex Mex Cornbread Casserole (made in your trusty cast iron skillet) will be your family’s favorite new dinner idea.

Easy Tex Mex Cornbread Casserole Recipe

A cast iron skillet full of Tex Mex Cornbread Casserole with a big spoonful of a serving.

Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We?? 🙂

If I’ve said it once, I’ve said it a zillion times: We LOVE Mexican food at our house. From Beef and Bean Baked Tacos (a super tasty sheet pan meal) to Betty’s Easy Enchilada Bake to Easy Smoked Queso Dip, we can never get enough Mexican.

If you follow my blog, you already know I’ve got tons of Mexican and Tex Mex recipes for you to choose from when you get a hankerin’.

3 good reasons to love this recipe –

  1. Here’s pure comfort food at it’s finest.
  2. This skillet meal is super quick and easy.
  3. It feeds a crowd!

What ingredients do I need to make Tex Mex Cornbread Casserole?

  • Jiffy cornbread mix
  • Cream-style corn
  • Sour cream
  • Granulated sugar
  • Egg
  • Red enchilada sauce
  • Lean ground beef (or any ground meat you prefer)
  • Onion
  • Red bell pepper
  • Taco seasoning
  • Cheddar cheese

the steps to making Tex Mex Cornbread casserole in a cast iron skillet

How to Make Classic Tex Mex Cornbread Casserole in 5 Easy Steps –

  1. In a large mixing bowl, make the cornbread batter by combining the Jiffy mix, creamed corn, sugar, and egg; spread into a large greased (or well seasoned) cast iron skillet or a greased 9×13 pan; bake for 15-20 minutes or until done at the center.
  2. Remove the cornbread from the oven and immediately prick the surface with a fork; pour the enchilada sauce over the pricked cornbread.
  3. Meanwhile, cook the onions and bell pepper with the garlic until softened in a skillet over medium heat; add the ground beef. Cook and crumble the beef with the vegetables until fully cooked throughout. Drain any fats that have accumulated.

    4. Spread the ground beef mixture over the top of the baked cornbread; cover well. Bake the casserole in a 350 degree F oven for 10 minutes; remove the cover and top with cheese. Bake, uncovered, for an additional 5 minutes.

    5. Serve with your favorite Mexican toppings, such as salsa, sour cream, cilantro, etc.

Common Questions Asked About
This Recipe

Which tools are helpful for making this recipe? 

  • I use a wooden spatula to break up the ground beef, then to crumble the beef into smaller pieces, I break out my potato masher – it works great for this task!
  • My favorite mixing bowl is one with a grip handle on one side. The handle makes it easier to pour ingredients, such as the cornbread batter in this recipe, or cake and brownie mixes, into pans and skillets.

What’s the best way to cook ground meat in a skillet?

A good heavy-duty skillet is an essential kitchen tool. And, if taken care of properly it should last a life time. I cook with cast iron most of the time since it has such fantastic heating properties and browning capabilities. You can cook up a storm in cast iron!

To cook ground meat in a skillet, be sure to preheat the skillet over medium-high heat. Once the skillet is nicely hot, THEN (and only then!) add the ground meat. When the meat hits the surface of the pan, you should hear a good SIZZLE.

Sizzle tells you a couple of good things: 1. The pan is hot and ready. 2. The meat is going to get very nicely seared and browned as it cooks, which adds lots of flavor….just what we want when we are cooking any type of meat.

Can you use any type of ground meat in this casserole?

  • You sure can. My boys are hunters, so I’ve used ground venison in this recipe with great success. If you’d like to make this casserole with less fat content and fewer calories, you can substitute ground turkey or ground chicken for the ground beef with no problem, too.

If I only have green enchilada sauce on hand, can I substitute that in place of the red enchilada sauce?

  • Absolutely. You won’t have quite the same rich color without the red sauce, but it will still be totally delicious. Been there and done it!

More Favorite Mexican Recipes to Enjoy –

Cheesy and rich - Tex Mexican Cornbread Casserole

Printable Tex Mex Cornbread Casserole Recipe –

A big old pan of Tex Mex Cornbread Casserole topped with cheese and chopped tomatoes.

Easy Tex Mex Cornbread Casserole

Are there any Mexican food recipes that aren't flat delicious? I doubt it. This Mexican ground beef recipe is so fast and simple to make – you'll never believe it. Easy Tex Mex Cornbread Casserole (made in your trusty cast iron skillet) will be your family's favorite new dinner idea.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 250kcal


  • 1 Jiffy cornbread mix
  • 15 oz. can cream-style corn
  • 2/3 cup sour cream
  • 1 Tbs granulated sugar
  • 1 egg
  • 10 oz. can red enchilada sauce
  • 1 lb. lean ground beef or any ground meat, such as ground turkey, bison, or venison
  • 1 medium onion, diced may substitute 1 Tbs. dehydrated onions
  • 1 red bell pepper seeds and membranes removed, diced, can substitute any color of bell pepper
  • 2-3 Tbs. your favorite taco seasoning
  • 1 cup shredded cheddar cheese


  • Preheat the oven to 375 degrees.
  • In a large mixing bowl, gently stir the cornbread mix, corn, sour cream, sugar, and egg just until combined; spread into a greased 12-inch cast iron skillet or a greased 9×13 pan.
  • Bake the cornbread mixture for 25-30 minutes, or until a knife inserted at the center comes out clean. (It may take longer for the cornbread to get done if using a 9×13 pan.)
    Using a fork, jab the warm cornbread all over the surface, then pour the enchilada sauce over the top.
  • Meanwhile, in a skillet over medium heat, sauté the onions and bell peppers with the taco seasoning in a bit of oil until softened, approx. 3-4 minutes; add the garlic and cook an additional 30 seconds.
  • Add the ground beef, continuing to cook and crumble the beef until it is fully cooked throughout; drain any fats that accumulate.
    Spread the ground beef mixture over the top of the baked cornbread; cover with foil or a lid.
  • Bake the casserole for 10 minutes. Remove the cover and top with cheese; bake an additional 5-10 minutes.
    Serve at once, with your favorite toppings, such as diced tomatoes, green chilies, salsa, sour cream, etc.
Course: Main Course
Cuisine: Mexican, Tex Mex
Keyword: casserole, easy dinner idea, easy dinner recipe, ground beef, Mexican food recipe, skillet meal


Calories: 250kcal | Carbohydrates: 17g | Protein: 19g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 660mg | Potassium: 367mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1091IU | Vitamin C: 24mg | Calcium: 137mg | Iron: 2mg

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Let’s Get You Cookin’,
Chef Alli

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

Yummy and easy!! Plus, I have all the ingredients in my pantry!!!!!

Hi Kellie-
Let me know here what you think of this Tex Mex casserole when you make it for the fam. I’ll be curious to see if you like it as much as we do!
Chef Alli

this looks yummy and I like the fact of baking it in my cast iron skillet!!!

Hi Kellie –
Me too. It looks super cool when you bake it in a cast iron skillet, and stays warm a lot longer, too.
Let’s Keep Cookin’,
Chef Alli

5 stars
This was delicious. The recipe doesn’t say when to use the taco seasoning but it’s kinda obvious. Also, my cornbread took a lot longer than 15-20 to cook it was more like 35. Next time I didn’t think I would add the sour cream because the cornbread seemed too goopy. Is goopy a word? Do you have any suggestions for this issue??? Thanks for all the recipes. I love them!!!!

Hi Rena –
Thanks for your comment and rating on this recipe – we love this dish, too! I’ve adjusted the recipe card to reflect when the taco seasoning goes in – that is kind of important! I’m not sure on the sour cream and the cornbread…I make this recipe on repeat and so far haven’t experienced the problem that you did. I always use my 12-inch cast iron skillet, so maybe using a 9×13 pan does make a difference when baking the cornbread. I better test that again!
Thanks again,
Chef Alli

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