Pioneer Woman Mexican Cornbread Casserole

Pioneer Woman Mexican Cornbread Casserole is made with lean ground beef, cream-style corn, canned corn, Rotel diced tomatoes and green chilies, and a shredded Mexican cheese blend. This hearty Pioneer Woman Mexican Cornbread Casserole recipe is a dinner that takes about 40 minutes to prepare and can serve up to 8 people.

Pioneer Woman Mexican Cornbread Casserole Ingredients

• 1 lb lean ground beef
• 14.75 oz cream style corn
• 8.75 oz canned corn
• 10 oz Rotel diced tomatoes and green chilies
• 1 oz taco seasoning
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp onion powder
• 3 cups shredded Mexican cheese blend
• 17 oz Jiffy cornbread mix (2 boxes)
• 2 eggs, large
• 2/3 cup milk

How To Make Pioneer Woman Mexican Cornbread Casserole

1. Preheat the oven: Begin by warming your oven to 400°F (200°C).
2. Cook the ground beef: Place the lean ground beef into a large sauté pan over medium-high heat. As the beef cooks, use a spatula to break it into fine crumbles.
3. Drain and season: Once the beef is fully cooked and no pink remains, drain off the excess grease. Reduce the heat to medium, then add the cream-style corn, undrained canned corn, and undrained Rotel tomatoes to the pan.
4. Add spices: Sprinkle the taco seasoning, salt, pepper, and onion powder over the corn and beef mixture. Stir thoroughly to combine all the ingredients, ensuring the seasonings are evenly distributed.
5. Let it simmer: Allow the mixture to cook together for about 5 minutes to blend the flavors and thicken slightly. Then remove from heat.
6. Incorporate cheese: Stir in 2 cups of the shredded Mexican cheese blend until the cheese has completely melted and is well incorporated into the beef and corn mixture.
7. Prepare the baking dish: Grease a 9×13-inch baking dish and transfer the beef mixture to it, spreading it out evenly to form a uniform layer.
8. Mix the cornbread batter: In a large mixing bowl, combine the Jiffy cornbread mix with the eggs and milk. Mix well until the batter is smooth and free from lumps, which is crucial for a light, fluffy cornbread topping.
9. Add the topping: Pour the cornbread batter over the beef and corn mixture into the baking dish, spreading it gently to cover everything evenly.
10. Bake the casserole: Place the dish in the preheated oven and bake for 17 to 20 minutes, or until the top of the cornbread is golden brown and a toothpick inserted into the center comes out clean.
11. Add more cheese: Remove the casserole from the oven and evenly sprinkle the remaining 1 cup of cheese over the cornbread layer. Return to the oven and bake for an additional 4 to 5 minutes, or until the cheese is bubbly and melted.
12. Rest before serving: After baking, let the casserole sit for a few minutes to set. This makes it easier to cut and serve, ensuring that each piece holds together well.

Recipe Tips

• Choose Lean Meat: Opt for lean ground beef to reduce excess grease without compromising flavor. This makes your casserole less oily and more enjoyable.
• Cornbread Consistency: Ensure your cornbread mix is smooth before baking to avoid lumpy or uneven layers. A consistent batter leads to a perfectly cooked topping.
• Cheese Varieties: Experiment with different types of Mexican cheese blends for varied flavors and textures. Combining cheeses can elevate the taste profile of your casserole.

What To Serve With Mexican Cornbread Casserole

Serve your Mexican Cornbread Casserole with cilantro lime rice, avocado tomato salad, roasted bell peppers, charred zucchini slices, and pickled red onions for a vibrant meal. You can also pair it with a jalapeño cheddar dip or a smoky chipotle salsa to add a spicy twist to your dining experience.

How To Store Leftovers Mexican Cornbread Casserole

Refrigerate: Store the Mexican Cornbread Casserole in an airtight container to maintain freshness. Place it in the refrigerator where it can stay fresh for up to three days. Ensure it is cooled to room temperature before sealing to prevent condensation.

Freeze: This casserole is not ideal for freezing due to the creamy corn components which can separate and become watery upon reheating. It’s best enjoyed fresh or stored in the refrigerator.

How To Reheat Leftovers Mexican Cornbread Casserole

In The Oven: Preheat your oven to 350°F (175°C). Transfer the casserole to an oven-safe dish and cover it with aluminum foil to prevent drying out. Reheat for about 15-20 minutes or until heated through. This method helps maintain its moist texture.

In The Microwave: Place a serving of the casserole in a microwave-safe dish and cover loosely with a microwave-safe lid or paper towel. Heat on high for about 2-3 minutes, stirring halfway through to ensure even warming. This is quick but may soften the crust slightly.

In The Air Fryer: Reheat the casserole in the air fryer by placing it in the basket. Set the air fryer to 300°F and heat for about 8-10 minutes, or until thoroughly warm. This method can help recrisp the cornbread topping if preferred.

Pioneer Woman Mexican Cornbread Casserole Nutrition Facts

Amount Per Serving

• Calories 475.9
• Total Fat 24.1g
• Saturated Fat 10.9g
• Cholesterol 74.9mg
• Sodium 1543.3mg
• Potassium 326mg
• Total Carbohydrate 36.1g
• Dietary Fiber 2.8g
• Sugars 14.8g
• Protein 22.7g
• Vitamin A 12%
• Vitamin C 0.1%
• Calcium 30%
• Iron 13.7%

Frequently Asked Questions

Can I Prepare This Casserole Ahead of Time?

You can prepare this casserole ahead of time by assembling it up to a day in advance and storing it covered in the refrigerator. Bake it according to the recipe instructions just before you’re ready to serve.

How Do I Know When the Casserole Is Fully Cooked?

The casserole is fully cooked when the cornbread topping is golden brown and a toothpick inserted into the center of the cornbread layer comes out clean. The internal temperature should also reach at least 165°F to ensure that it is safe to eat.

Try More Pioneer Woman Recipes:

• Pioneer Woman Stuffed Pepper Casserole
• Pioneer Woman Breakfast Burrito Casserole
• Pioneer Woman Chicken Dorito Casserole