Introduction
Mexican Cornbread with Ground Beef and Cheese is the perfect blend of hearty, savory ingredients baked into a moist, flavorful cornbread. This dish combines the spicy kick of seasoned ground beef, the rich creaminess of melted cheese, and the rustic sweetness of cornbread, creating a fusion of Mexican and Southern comfort food. Topped with crumbled queso fresco, diced tomatoes, and a dollop of sour cream, this casserole-like dish is ideal for family dinners, potlucks, or any occasion where you want to impress with a bold, satisfying meal. It’s easy to prepare, bursting with flavor, and offers a beautiful presentation with its colorful toppings.
Ingredients:
For the Cornbread Batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/3 cup vegetable oil
- 1 cup shredded cheddar cheese (optional: use a Mexican cheese blend for extra flavor)
- 1 cup corn kernels (fresh, canned, or frozen)
For the Ground Beef Filling:
- 1 lb ground beef
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 packet taco seasoning (or 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika)
- 1/4 cup water (for seasoning mix)
- 1/2 cup salsa or diced tomatoes (drained)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Topping:
- 1/2 cup crumbled queso fresco
- 1/2 cup diced tomatoes
- 1 tablespoon fresh cilantro (optional, for garnish)
For the Dressing:
- Sour cream (for serving)
Preparation:
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or a large cast-iron skillet for baking the cornbread.
Step 2: Prepare the Ground Beef Mixture
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet and cook, breaking it apart with a spoon until browned and fully cooked, about 8-10 minutes.
- Drain any excess fat from the skillet.
- Stir in the taco seasoning (or your homemade spice mix) and 1/4 cup of water. Let the mixture simmer for 5 minutes, allowing the spices to blend and the sauce to thicken.
- Add 1/2 cup of salsa or diced tomatoes to the beef mixture, stirring to combine. Season with salt and pepper to taste, and set aside.
Step 3: Make the Cornbread Batter
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, and vegetable oil.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
- Fold in 1 cup of shredded cheddar cheese and 1 cup of corn kernels to the batter, being careful not to overmix.
Step 4: Assemble the Casserole
- Pour half of the cornbread batter into the greased baking dish, spreading it out evenly to cover the bottom.
- Spoon the seasoned ground beef mixture over the cornbread batter, spreading it evenly.
- Pour the remaining cornbread batter on top, carefully spreading it to cover the ground beef layer.
Step 5: Bake the Cornbread
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
- If you want extra cheesy goodness, sprinkle an additional 1/2 cup of cheese on top of the casserole during the last 5 minutes of baking.
Step 6: Add the Toppings
- Once the cornbread is baked, remove it from the oven and allow it to cool for 5 minutes.
- Sprinkle crumbled queso fresco and diced tomatoes evenly over the top.
- Garnish with fresh cilantro, if desired.
Step 7: Serve
- Slice the Mexican Cornbread with Ground Beef and Cheese into portions and serve warm.
- Top each serving with a generous dollop of sour cream for added richness and tang.
Cooking Notes:
- Spice Level: Adjust the heat by choosing mild, medium, or hot taco seasoning, or add some chopped jalapeños to the ground beef mixture for an extra kick.
- Cornbread Consistency: If you like your cornbread softer and more moist, add an extra 1/4 cup of buttermilk to the batter. If you prefer a firmer cornbread, reduce the buttermilk slightly.
- Make it Vegetarian: You can substitute the ground beef with a plant-based ground meat alternative or black beans for a vegetarian version.
Serving Suggestions:
- Serve this Mexican Cornbread with Ground Beef and Cheese with a side of black beans or a fresh salad for a balanced meal.
- A side of Mexican rice or sautéed vegetables would also complement the flavors perfectly.
- Don’t forget to serve extra salsa, guacamole, or hot sauce on the side for those who want even more flavor.
Tips:
- Make-Ahead Option: You can prepare the ground beef mixture and cornbread batter ahead of time and refrigerate them separately for up to 24 hours. When ready to bake, simply assemble and pop it into the oven.
- Freezing: This dish freezes well. Bake the casserole as instructed, let it cool, then cover tightly and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F for 20-25 minutes.
- Cornbread Texture: If you prefer a bit of a crunch, sprinkle cornmeal at the bottom of the baking dish before pouring in the cornbread batter to give it a crispy base.
Prep Time:
- 15 minutes
Cooking Time:
- 30 minutes
Total Time:
- 45 minutes
Nutritional Information (per serving):
- Calories: 460
- Protein: 22g
- Sodium: 900mg
Conclusion
The Mexican Cornbread with Ground Beef and Cheese is a deliciously satisfying dish that brings together the best of both worlds—savory ground beef with a cheesy cornbread base. The fusion of flavors, from the rich taco-seasoned beef to the moist, cheesy cornbread, creates a comfort food dish with a Mexican twist. Topped with creamy queso fresco, juicy tomatoes, and a cool dollop of sour cream, this casserole-style dish is hearty, flavorful, and perfect for feeding a crowd. Whether for dinner or a gathering, this Mexican-inspired cornbread bake is sure to be a hit with everyone!
Print
Mexican Cornbread with Ground Beef and Cheese Recipe
- Total Time: 45 minutes
Ingredients
Scale
For the Cornbread Batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/3 cup vegetable oil
- 1 cup shredded cheddar cheese (optional: use a Mexican cheese blend for extra flavor)
- 1 cup corn kernels (fresh, canned, or frozen)
For the Ground Beef Filling:
- 1 lb ground beef
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 packet taco seasoning (or 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika)
- 1/4 cup water (for seasoning mix)
- 1/2 cup salsa or diced tomatoes (drained)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Topping:
- 1/2 cup crumbled queso fresco
- 1/2 cup diced tomatoes
- 1 tablespoon fresh cilantro (optional, for garnish)
For the Dressing:
- Sour cream (for serving)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or a large cast-iron skillet for baking the cornbread.
Step 2: Prepare the Ground Beef Mixture
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet and cook, breaking it apart with a spoon until browned and fully cooked, about 8-10 minutes.
- Drain any excess fat from the skillet.
- Stir in the taco seasoning (or your homemade spice mix) and 1/4 cup of water. Let the mixture simmer for 5 minutes, allowing the spices to blend and the sauce to thicken.
- Add 1/2 cup of salsa or diced tomatoes to the beef mixture, stirring to combine. Season with salt and pepper to taste, and set aside.
Step 3: Make the Cornbread Batter
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, and vegetable oil.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
- Fold in 1 cup of shredded cheddar cheese and 1 cup of corn kernels to the batter, being careful not to overmix.
Step 4: Assemble the Casserole
- Pour half of the cornbread batter into the greased baking dish, spreading it out evenly to cover the bottom.
- Spoon the seasoned ground beef mixture over the cornbread batter, spreading it evenly.
- Pour the remaining cornbread batter on top, carefully spreading it to cover the ground beef layer.
Step 5: Bake the Cornbread
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
- If you want extra cheesy goodness, sprinkle an additional 1/2 cup of cheese on top of the casserole during the last 5 minutes of baking.
Step 6: Add the Toppings
- Once the cornbread is baked, remove it from the oven and allow it to cool for 5 minutes.
- Sprinkle crumbled queso fresco and diced tomatoes evenly over the top.
- Garnish with fresh cilantro, if desired.
Step 7: Serve
- Slice the Mexican Cornbread with Ground Beef and Cheese into portions and serve warm.
- Top each serving with a generous dollop of sour cream for added richness and tang.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 460
- Sodium: 900mg
- Protein: 22g