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Mexican Cornbread Casserole

Elevate Your Dinner Game with Mexican Cornbread Casserole

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Looking for a delicious and comforting meal that’s bursting with flavor? Look no further than Mexican Cornbread Casserole! This easy-to-make dish combines the sweetness of cornbread with savory ground beef, zesty Rotel tomatoes, and gooey cheese for a satisfying meal that the whole family will love. In this blog post, we’ll guide you through the recipe, provide cook notes and variations, and even offer keto and low-carb versions for those watching their carb intake. Let’s get cooking!

Ingredients:

To make Mexican Cornbread Casserole, you’ll need the following ingredients:

  • 1 box corn muffin mix
  • 1 egg
  • 1/3 cup milk
  • 1/2 lb ground beef
  • 10 oz. can Rotel original diced tomatoes & green chilies, drained
  • 1/2 tsp ground cumin
  • 1 cup shredded cheese (such as nacho & taco blend)

Instructions:

Follow these simple steps to prepare and bake Mexican Cornbread Casserole:

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish and set aside.
  2. Prepare Cornbread Batter: In a mixing bowl, combine the corn muffin mix, egg, and milk. Stir until just combined.
  3. Cook Ground Beef: In a skillet over medium heat, cook the ground beef until browned and no longer pink. Drain any excess grease.
  4. Add Seasonings: To the cooked ground beef, add the drained Rotel tomatoes & green chilies and ground cumin. Stir well to combine and simmer for a few minutes to allow the flavors to meld.
  5. Assemble Casserole: Pour the ground beef mixture into the prepared baking dish, spreading it out evenly. Pour the cornbread batter over the top of the beef mixture, spreading it out to cover the surface.
  6. Bake: Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the cornbread is golden brown and cooked through.
  7. Add Cheese: Remove the casserole from the oven and sprinkle the shredded cheese evenly over the top. Return the casserole to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  8. Serve: Once baked, remove the Mexican Cornbread Casserole from the oven and let it cool slightly before slicing and serving. Garnish with chopped fresh cilantro or sliced jalapenos if desired.

Cook Notes and Variations:

Here are some helpful tips and variations to customize your Mexican Cornbread Casserole:

  • Add Beans: For an extra protein boost, add a can of drained and rinsed black beans or pinto beans to the ground beef mixture.
  • Spice it Up: Adjust the heat level by using hot Rotel tomatoes & green chilies or adding additional spices such as chili powder or cayenne pepper.
  • Vegetarian Version: Omit the ground beef and substitute with your favorite meatless crumbles or diced veggies such as bell peppers, onions, and zucchini.

Keto and Low-Carb Versions:

For those following a keto or low-carb diet, here’s how you can adapt the recipe:

Keto Version:

  • Almond Flour Cornbread: Substitute the corn muffin mix with a keto-friendly cornbread recipe using almond flour, eggs, and baking powder.
  • Low-Carb Option: Use cauliflower rice instead of cornbread for a low-carb alternative.

Low-Carb Version:

  • Cauliflower Cornbread: Make cauliflower-based cornbread using cauliflower rice, cheese, eggs, and seasonings to keep the dish low in carbs.
  • Cheese Crust: Skip the cornbread altogether and create a cheesy crust using shredded cheese and beaten eggs as a base for the casserole.

Frequently Asked Questions (FAQs):

Let’s address some common questions about making Mexican Cornbread Casserole:

Q: Can I use ground turkey instead of ground beef? A: Yes, ground turkey or chicken can be used as a leaner alternative to ground beef in this recipe.

Q: Can I prepare this dish in advance? A: Absolutely! You can assemble the casserole ahead of time and refrigerate it until ready to bake. Simply increase the baking time slightly if cooking from chilled.

Q: Can I freeze leftovers? A: Yes, leftover Mexican Cornbread Casserole can be frozen in an airtight container for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven until heated through.

Mexican Cornbread Casserole is a flavorful and comforting dish that’s perfect for weeknight dinners or potluck gatherings. With its combination of savory ground beef, zesty tomatoes, and cheesy cornbread topping, it’s sure to become a new family favorite. Plus, with keto and low-carb variations available, everyone can enjoy this delicious meal while staying true to their dietary goals. So why wait? Gather your ingredients and treat your taste buds to a delicious serving of Mexican Cornbread Casserole today!

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