Mexican Corn Bread Casserole Recipes

MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400F.
• Dump the ground beef into a large saute pan over medium-high heat.
• Crumble the ground beef well as it cooks.
• Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
• Without draining any of the cans, add the cream style corn, canned corn and Rotel to the pan.
• Stir all of the ingredients together well.
• Add the taco seasoning, salt, pepper and onion powder to the pan.
• Stir well and leave to simmer and thicken for 5 minutes.
• After 5 minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.
• Stir until the cheese is melted.
• Dump the mixture into a greased 9 x 1 3 inch baking dish and spread it out evenly.
• Pour the cornbread mix into a large mixing bowl.
• Add the eggs and milk to the bowl with the cornbread mix.
• Stir until no large chunks remain.
• Pour the cornbread batter over the ground beef mixture in the baking dish.
• Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.
• Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.
• Return the dish to the oven and continue baking until the cheese on top is completely melted. 4-5 minutes.
• Remove the casserole from the oven and allow it to sit for a few minutes before scooping and serving.
• Enjoy!

MEXICAN CORN CASSEROLE

Steps:

• Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.

MEXICAN STREET CORN CASSEROLE

Steps:

• Cut the corn off the cob, and spread out on a baking sheet. Broil for about 5 minutes to get some of the kernels to char, then pull from oven and set aside for later.
• Preheat the oven to 350 degrees.
• Combine mayonnaise, sour cream, jack cheese, parmesan, and egg and mix until combined. Add corn to the mayo mixture. Stir to combine.
• Grease a casserole dish with butter. Pour the corn mayo mixture in and bake for about 30-35 minutes.
• Before serving, sprinkle the casserole with cotija cheese, cilantro, and a few pinches of Tajin over the casserole.
• Give each person a nice big scoop, and serve with a lime wedge to add juice. Enjoy!

MEXICAN CORNBREAD CASSEROLE

Steps:

• Brown together the ground beef, onion and jalapeno pepper; drain well.
• In a bowl mix together the cornbread ingredients.
• Lightly spray a 13 x9 in baking dish with Pam.
• Pour 1/2 of the cornbread mixture into prepared dish.
• Top with the meat mixture then sprinkle on the cheese to cover.
• Pour the remaining cornbread mixture on top.
• Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.

MEXICAN CORN BREAD CASSEROLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
• Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
• Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
• Bake in the preheated oven until browned on top, about 30 minutes.

MEXICAN CORN BREAD CASSEROLE WITH TURKEY

Steps:

• Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together.
• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.
• Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes.
• Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.

MEXICAN CORNBREAD CASSEROLE

Steps:

• 1. Preheat oven to 400'F. Grease or spray with cooking spray a 13X9" pan.
• 2. Brown meat with onions.
• 3. Add taco seasoning and cook thoroughly, stirring to blend in the mix.
• 4. Add Rotel, corn and kidney beans.
• 5. Pour into greased 13x9" pan.
• 6. Top with cheese.
• 7. Prepare cornbread according to directions with 1 egg & 1/2 cup milk.
• 8. Pour over cheese and lightly press in a bit.
• 9. Bake for 15-20 minutes. (per cornbread package directions)

MEXICAN CORN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.
• Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.
• Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir 1/2 cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup Cheddar cheese.
• Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.