Vintage Mexican Casserole Recipe
A hearty and flavorful Vintage Mexican Casserole featuring seasoned ground beef simmered with tomatoes and cheese, topped with a cheesy corn muffin crust baked to golden perfection. This comforting casserole blends classic Mexican flavors with a homestyle cornbread topping for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Beef Mixture
- 1 tbsp olive oil
- 1.5 – 2 lbs ground chuck
- 1 onion, chopped
- 4 tbsp taco seasoning
- 1 heaping tbsp minced garlic
- 10 oz can Rotel diced tomatoes and green chilis
- 10 oz can Rotel diced tomatoes with lime juice and cilantro
- 4 oz shredded colby jack cheese
Corn Muffin Topping
- 8.5 oz box corn muffin mix
- 2 eggs
- ¼ cup sour cream
- 15.25 oz can kernel corn, drained
- 4 oz can mild diced green chilis
- 2 cups shredded cheddar cheese
Instructions
- Cook the beef mixture: In a cast iron skillet or pan, heat the olive oil over medium to medium-high heat. Add the ground chuck, chopped onion, and taco seasoning. Use a meat masher or spoon to break up the meat and sauté until browned. Add the minced garlic and cook together for a few more minutes. Then stir in both cans of Rotel diced tomatoes and green chilis. Continue to sauté for 5-7 minutes until about half of the tomato juice has evaporated. Finally, add the shredded colby jack cheese and stir until melted and incorporated.
- Prepare the corn muffin topping: In a large mixing bowl or measuring cup, combine the corn muffin mix, eggs, and sour cream. Mix thoroughly until combined. Fold in the drained kernel corn to evenly incorporate.
- Assemble the casserole: Transfer the beef mixture into a baking dish, spreading evenly. Dollop the mild diced green chilis over the top of the beef. Sprinkle the shredded cheddar cheese evenly over the green chilis. Finally, dollop spoonfuls of the corn muffin mixture over the entire casserole to cover the top surface.
- Bake the casserole: Preheat the oven to 350°F (175°C). Bake the assembled casserole for 55 minutes to 1 hour until the top is browned and the cornbread topping is fully set and cooked through.
- Rest and serve: Allow the casserole to cool for about 15 minutes before serving. Enjoy the warm, cheesy, and flavorful Vintage Mexican Casserole!
Notes
- Use a cast iron skillet for best browning and flavor on the beef.
- Drain excess juice from the canned corn to avoid sogginess in the topping.
- Letting the casserole rest after baking helps it set and makes serving easier.
- You can substitute ground beef with ground turkey for a leaner version.
- If you prefer more heat, use hot diced green chilis instead of mild.
Keywords: Mexican casserole, ground beef casserole, cornbread topping, Rotel tomatoes, taco seasoning, comfort food, cheesy casserole
Find it online: https://cheframiflavor.com/vintage-mexican-casserole-recipe/
