Experience Our Mexican Casserole

Are you in the mood for a Mexican casserole? You put everything into one dish, pop it in the oven and all you need to add is a salad.

Doesn't that sound good to you? What I like about this recipe is the nice layer of corn bread on top. It really makes the dish.

This would be a super casserole to bring to a pot-luck. Serves 6 for a main dish. If you are bringing this to a party for appetizers, cut into bite-size pieces and you would have 25 to 28 servings.

So let's fire of the stove and get cooking...

Mexican Casserole Recipe


  • 1 1/2 lbs. ground beef
  • 1 pkg. taco seasoning
  • 1 can whole kernel corn, drained
  • 1 can tomato sauce
  • 1/2 cup water
  • 1/2 cup chopped bell pepper, any color
  • 1 onion finely chopped
  • 1 or 2 cloves garlic minced
  • 3 tbs. olive oil
  • 1 cornbread recipe
  • 1 cup shredded mild cheddar cheese


Brown the beef in a frying pan, drain the grease.

Add the taco seasoning, tomato sauce, corn and the water and mix well. Simmer.

In another frying pan, saute the onion in the olive oil for 20 minutes or until onion is a nicegolden brown. Add the minced garlic and saute for 3 minutes more.

Add onion, garlic mixture to the meat and simmer.

Now prepare the cornbread recipe. When you are done mixing the cornbread batter place the meat mixture in a 9 x 13 baking dish and pour the cornbread batter over the top of the meat and spread it out evenly.

Preheat your oven to 400 degrees F. and bake uncovered for 20 minutes. Remove from the oven and sprinkle the cheese over the top of the cornbread and bake an additional 4 or 5 minutes or until the cheese melts.

Serve this casserole with a nice green salad and some salsa and you've got a complete, delicious, and easy meal.

Here Is A Great Tip For School Lunches:

My 12 year old likes this recipe so much that he takes the left-overs to school for lunch. I pack it in a Tupperware container and he reheats it in the school microwave.

So if your kids get tired of having a sandwich everyday, give this casserole a try.

Looking For Another Mexican Casserole? Try These...

Chile Relleno Casserole - Easy Breakfast Casserole

Home for Mexican Casserole 

New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California