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rhonda's tex-mex cornbread casserole

RhondaO1958 avatar
Recipe by
Rhonda O
@RhondaO1958
New Albany, IN

I have seen several versions of this Casserole. I wanted to try and make it my own. This is a very versatile recipe. You can add more spice to add heat or cool it down to your liking. I made a topping of Guacamole and Sour Cream, Black Olives to top it off. Serve with a cool salad. I needed to add you can use more meat/ Protein of your choice. This was my first try on this. I wish I had a deeper casserole dish.

yield 6 serving(s)
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For rhonda's tex-mex cornbread casserole

  • 4 oz
    ground chuck
  • 2 oz
    breakfast sausage
  • 1 can
    ranch style beans
  • 1/2 can
    mexican corn
  • 1/2 can
    diced tomatoes
  • 1/2 tsp
    chili powder
  • 1/2 tsp
    onion powder
  • 1 tsp
    worcestershire sauce
  • 4 oz
    cream cheese
  • 1/2 tsp
    salt
  • 1 tsp
    black ground pepper
  • TOPPING
  • 1 box
    jiffy cornbread mix
  • 1/2 c
    shredded mexican cheese
  • 2 Tbsp
    cotija cheese

How To Make rhonda's tex-mex cornbread casserole

  • 1
    brown the meats together in a frying pan, drain. Put in a bowl, add canned corn, beans, tomatoes, undrained.
  • 2
    Add the dry spices along with softened cream cheese to the bowl. Mix well. place in a 12 x 8 dish, sprayed with cooking spray. Salt and pepper if desired.
  • 3
    Make cornbread mix to box directions. Add the 2 cheeses to it and stir. Dollop over casserole dish and spread.
  • 4
    Bake at 400° for 20 minutes. Or until golden brown and bubbly.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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