Pioneer Woman Mexican Cornbread Casserole

Pioneer Woman’s Mexican Cornbread Casserole is a one-dish dinner layered with taco-seasoned ground beef, corn, tomatoes, and topped with a cheesy, golden cornbread crust. It’s bold, hearty, and made with pantry staples for a Tex-Mex-inspired comfort meal that’s perfect for busy weeknights. Plus, it’s endlessly customizable—just add your favorite toppings and dig in!

Why You’ll Love This Mexican Cornbread Casserole Recipe

• Customizable: Make it spicier, cheesier, or vegetarian—this dish is easy to adapt.
• All-in-One Meal: No need for sides—everything bakes together for an easy, satisfying dinner.
• Family-Approved: A cozy, cheesy bake that even picky eaters love.
• Bold Tex-Mex Flavor: Taco spices, juicy tomatoes, and sweet corn bring big flavor.

Mexican Cornbread Casserole Ingredients

• 1 pound ground beef
• 1 (1-ounce) packet taco seasoning
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (14.5-ounce) can whole kernel corn, drained
• 1/2 cup water
• 1 large egg
• 1 cup Martha White self-rising white buttermilk cornmeal mix
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 cup shredded cheddar cheese

How to Make Pioneer Woman Mexican Cornbread Casserole

1. Preheat the oven to 400°F. Lightly grease an 8-inch casserole dish with cooking spray.
2. Brown the beef in a large skillet over medium heat until fully cooked. Drain any excess fat.
3. Add flavor: Stir in taco seasoning, diced tomatoes (with juice), corn, and water. Bring to a boil, then reduce heat and simmer for 2–3 minutes.
4. Transfer the beef mixture into the prepared casserole dish.
5. Make the cornbread topping: In a separate bowl, mix cornmeal, milk, egg, oil, and shredded cheese until just combined (don’t overmix).
6. Top it off: Spoon the cornbread mixture over the beef—spread gently without fully mixing.
7. Bake for 30–35 minutes, or until the cornbread topping is golden and cooked through.
8. Let it rest a few minutes before serving.

Expert Recipe Tips

• Don’t overmix the batter to keep the cornbread light and tender.
• Want it spicier? Add chopped jalapeños or a dash of cayenne to the beef or batter.
• Use a toothpick to test the center of the cornbread topping—it should come out clean when done.
• Make it cheesy: Try a mix of cheddar and pepper jack for extra kick.

Recipe Variations

• Jalapeño Kick: Stir chopped jalapeños into the cornbread for heat in every bite.
• Meatless Option: Swap ground beef for black beans and sautéed peppers.
• Three-Cheese Casserole: Mix cheddar, Monterey Jack, and pepper jack for gooey goodness.
• Green Chile Twist: Add canned green chiles to the beef layer for a smoky flavor.
• Layered Look: Layer meat and batter distinctly for a visual pop when sliced.

Storage Instructions

In the Fridge: Store leftover casserole in an airtight container in the fridge for 5–7 days.

In the Freezer: Wrap portions tightly in foil or plastic wrap and freeze for up to 3 months.

Reheating Instructions

• Oven: Place in a baking dish and reheat at 300°F for 10–20 minutes until warmed through.
• Microwave: Heat on 50% power in 45–60 second intervals, stirring gently between bursts.

FAQs

Try More Pioneer Woman Recipe:

• Pioneer Woman Chili Mac Recipe
• Pioneer Woman Chicken Broccoli Rice Casserole
• Pioneer Woman Johnny Marzetti

Nutrition Facts

Amount Per Serving

• Calories 327.4
• Calories from Fat 109.6
• Total Fat 12.2g
• Saturated fat 4.2g
• Trans fat 0.1g
• Cholesterol 97.7mg
• Sodium 2406mg
• Potassium 492.2mg
• Carbohydrates 30.7g
• Net carbs 27.5g
• Fiber 3.2g
• Sugar 6.7g
• Protein 23.7g