Mexican Cornbread Casserole Recipe

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Mexican Cornbread Casserole
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  1. Preheat oven according to cornbread package. Grease casserole dish (I used 9 x 11 but a 9 x 13 inch should work too).
  2. Brown meat with taco seasoning (I didn't use the whole pouch because the rotel adds some spiciness as well. I used about half a pouch) and drain off excess fat. Add onion and pepper and cook until tender. Add rotel, kidney beans, and corn and let simmer.
  3. Meanwhile combine cornbread according to package directions. Add diced jalapeno and creamed corn.
  4. Spoon thin layer of cornbread on the bottom of the pan. Top with meat mixture then add half of the cheese. Spoon the rest of the cornbread mixture on top and bake according to cornbread package. In the last 5 minutes of cooking top with the rest of the cheese and continue baking until cheese is melted.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 264.54 Kcal (1108 kJ)
Calories from fat 85.59 Kcal
% Daily Value*
Total Fat 9.51g 15%
Cholesterol 54.53mg 18%
Sodium 299.02mg 12%
Potassium 392.57mg 8%
Total Carbs 23.61g 8%
Sugars 4.1g 16%
Dietary Fiber 2.65g 11%
Protein 22.2g 44%
Vitamin C 12.8mg 21%
Vitamin A 0.2mg 6%
Iron 4.6mg 25%
Calcium 343.7mg 34%
Amount Per 100 g
Calories 132.91 Kcal (556 kJ)
Calories from fat 43 Kcal
% Daily Value*
Total Fat 4.78g 15%
Cholesterol 27.39mg 18%
Sodium 150.23mg 12%
Potassium 197.23mg 8%
Total Carbs 11.86g 8%
Sugars 2.06g 16%
Dietary Fiber 1.33g 11%
Protein 11.15g 44%
Vitamin C 6.4mg 21%
Vitamin A 0.1mg 6%
Iron 2.3mg 25%
Calcium 172.7mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
  • 7

Good Points

  • saturated fat free

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