This Mexican Cornbread Casserole With Jiffy is a comforting, crowd-pleasing dish made with ground beef, bacon, and a soft cornbread crust. Perfect for busy nights!
This Mexican Cornbread Casserole With Jiffy is the perfect cozy dinner.
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It’s easy to put together, packed with delicious flavors, and great for feeding a hungry family.
Whether you’re serving it on a busy weeknight or bringing it to a fall gathering, this casserole is always a hit.
Table of Contents
🌽 Ingredients
- Ground beef
- Olive oil
- Jiffy Cornbread Mix
- Bacon
- White onion
- Red bell pepper
- Garlic powder
- Onion powder
- Ground cumin
- Salt
- Black pepper
- BBQ sauce (mild) adobo sauce (medium) or spicy salsa (hot) 🥵
- Worcestershire sauce
- Pinto beans
- Cheddar cheese
- Jalapeño
- Fresh cilantro
👩🏼🍳 Step-by-Step Instructions
- Preheat the Oven: Heat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- Cook the Veggies: Warm the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking until they soften.
- Brown the Beef: Add the ground beef to the skillet and cook until fully browned. Drain any extra grease.
- Season the Mixture: Stir in the garlic powder, onion powder, cumin, salt, black pepper, and Worcestershire sauce. Mix well so the spices coat everything.
- Add Bacon, Sauce, and Beans: Sprinkle in the crumbled bacon, pour in the BBQ (or spicy ancho) sauce, and add the pinto beans. Mix until everything is combined, then transfer the mixture into your prepared baking dish.
- Prepare the Cornbread Batter: In a bowl, follow the package directions for the Jiffy cornbread batter. Pour the batter over the beef mixture without stirring it in.
- Add Toppings: Place sliced jalapeños on top for a little kick.
- Bake: Bake for 35–40 minutes, or until the cornbread turns golden and a toothpick inserted in the top comes out clean.
- Rest and Garnish: Let the casserole cool for 10 minutes, then garnish with extra bacon and chopped cilantro before serving.
🔥 Storing & Reheating Instructions
- Refrigerator: Keep leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 325°F or microwave individual pieces until heated through.
🙋🏻♀️ Frequently Asked Questions (FAQs)
Can I make this casserole ahead of time?
Yes! Assemble the beef layer ahead of time, store it in the fridge, and add the cornbread batter right before baking.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey, even ground chicken, works well and keeps things a bit lighter.
Is this casserole spicy?
It’s mild unless you use ancho sauce, spicy salsa, or extra jalapeños to make it hotter. Adjust the heat to your liking.
Can I add veggies?
Of course! Cook the beef with green beans, peas and carrots, or spinach. This will make it a more complete meal.
🍴 More Mexican Casserole Recipes
This Mexican Cornbread Casserole With Jiffy makes mealtime simple, hearty, and delicious. It’s a warm, comforting dish your family will ask for again and again.
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Mexican Cornbread Casserole With Jiffy
This Mexican Cornbread Casserole With Jiffy is a comforting, crowd-pleasing dish made with ground beef, bacon, and a soft cornbread crust. Perfect for busy nights!
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Servings: 6
Calories: 507kcal
Ingredients
- 1 lb ground beef
- 2 tablespoon olive oil
- 2 8.5 oz boxes Jiffy Cornbread Mix (plus ingredients listed on the box)
- 6 slices bacon cooked and crumbled (plus extra for garnish)
- 1 medium onion chopped
- 1 red bell pepper chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup BBQ sauce (substitute with ancho sauce OR your favorite salsa)
- 2 tablespoon Worcestershire sauce
- 1 15 oz can pinto beans drained
- 1 cup cheddar cheese shredded
- 1 medium jalapeño sliced
- cilantro optional
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a large skillet, heat oil over medium heat.
- Add the onion and bell pepper and cook until softened, about 5 minutes.
- Add the ground beef and cook until browned, 7–10 minutes. Drain any excess grease.
- Stir in Worcestershire sauce, salt, pepper, garlic powder, cumin, and onion powder.
- Add the crumbled bacon, BBQ sauce (or adobo sauce), and beans.
- Stir to combine, then spread the mixture evenly into the prepared baking dish.
- In a large bowl, prepare the cornbread batter according to the package directions.
- Pour it evenly over the beef mixture — do not mix!
- Top with sliced jalapeños.
- Bake for 35–40 minutes, or until a toothpick inserted into the cornbread comes out clean and the top is golden brown.
- Remove from the oven and let cool for about 10 minutes.
- Sprinkle with extra bacon and chopped cilantro before serving.
Notes
How to adjust the heat:
- For mild, use BBQ sauce.
- For medium, use adobo sauce.
- For hot, use spicy salsa.
- Refrigerator: Keep leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 325°F or microwave individual pieces until heated through.
Nutrition
Calories: 507kcal | Carbohydrates: 25g | Protein: 21g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 987mg | Potassium: 510mg | Fiber: 1g | Sugar: 18g | Vitamin A: 960IU | Vitamin C: 31mg | Calcium: 181mg | Iron: 3mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!
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