Crock Pot Mexican Cornbread Casserole

Crock Pot Mexican Cornbread Casserole has all the flavors of your favorite Mexican food. Layers of ground beef, cheese, and real cornbread made with cornmeal.

This Crock Pot Mexican Cornbread Casserole recipe is the 200th crock pot recipes I have shared. Let's celebrate together with a Mexican fiesta!

Mexican casseroles are delicious. Mexican food happens to be my favorite food.

This casserole is made with ground beef, shredded cheese, green chilies sandwiched in between two layers of real cornbread.

Boxed cornbread mix is good in a pinch but if you want the authentic flavors of a Mexican cornbread you'll need to start with real cornmeal.

How To Make Crock Pot Mexican Cornbread Casserole

Ingredients

• 1 lb ground beef
• 1 cup diced onion
• 2 large garlic cloves, minced
• 16 oz can cream corn
• 1 cup milk
• ½ cup taco sauce
• 2 eggs, beaten
• ¼ cup vegetable oil
• 1 cup self-rising cornmeal
• 1 teaspoon salt
• 4 oz can diced green chilies
• 2 to 3 cups shredded Mexican blend or cheddar cheese

Directions

1. Brown the ground beef, onion, and garlic until the meat is cooked through. Drain well and set aside.
2. In a bowl mix the cream corn, milk, taco sauce, eggs, oil, and cornmeal until combined.
3. Spray the bottom and sides of a 7-quart crock pot with cooking spray or wipe it down with vegetable oil.
4. Pour half of the cornbread mixture into the crock pot.
5. Spread the cooked ground beef, onions, and garlic on top of the cornbread mixture.
6. Spread the can of chilies over the meat layer.
7. Spread 2 cups of shredded cheese over the chilies layer.
8. Pour the remaining cornbread mixture over the filling.
9. Place a double layer of paper towels across the top of the slow cooker.
10. Place the lid on making sure the paper towels do not touch the top of the casserole batter.
11. Cook on high for 2 ½ to 3 hours or until the center is cooked through.
12. Spread 1 cup of shredded cheese over the top of the casserole 20 minutes before it is will be done cooking.
13. Continue cooking until the cheese is melted on top.
14. Top each serving with sour cream and salsa.
15. Makes 6 servings.

Helpful tips for making Crock Pot Mexican Cornbread Casserole

• Paper towels spread across the top of the crock pot prevents moisture from dripping down onto the top of the cornbread and will keep it from getting moist. It also helps the casserole cook by preventing extra moisture from dripping down into the casserole adding extra liquid.
• If using a smaller 6-quart crock pot cooking times will be longer.
• If using the casserole crock pot cooking times may be shorter.

Helpful Products for cooking Crock Pot Mexican Cornbread Casserole

• 6-quart crock pot slow cooker
• 7-quart crock pot slow cooker
• spatula or serving spoon

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Crock Pot Mexican Cornbread Casserole

Arlene Mobley - Flour On My Face

Crock Pot Mexican Cornbread Casserole is a delicious family meal made with layers of your favorite Mexican ingredients between layers of real cornbread.

5 from 4 votes

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Cook ModePrevent your screen from going dark

Prep Time 12 mins

Cook Time 3 hrs

Total Time 3 hrs 12 mins

Course Main Dish

Cuisine Mexican

Servings 6 Servings

Calories 720 kcal

Ingredients  

1x2x3x

• ▢ 1 lb ground beef browned and drained
• ▢ 1 cup diced onion
• ▢ 2 large garlic cloves minced
• ▢ 16 oz can cream corn
• ▢ 1 cup milk
• ▢ ½ cup taco sauce
• ▢ 2 large eggs beaten
• ▢ ¼ cup vegetable oil
• ▢ 1 cup self-rising cornmeal
• ▢ 1 teaspoon salt
• ▢ 4 oz can diced green chilies
• ▢ 3 cups shredded Mexican blend or cheddar cheese

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Instructions 

• Brown the ground beef, onion, and garlic until the meat is cooked through. Drain well and set aside.
• In a bowl mix the cream corn, milk, taco sauce, eggs, oil, and cornmeal until combined.
• Spray the bottom and sides of a 7-quart crock pot with cooking spray or wipe it down with vegetable oil.
• Pour half of the cornbread mixture into the crock pot.
• Spread the cooked ground beef, onions, and garlic on top of the cornbread mixture.
• Spread the can of chilies over the meat layer.
• Spread 2 cups of shredded cheese over the chilies layer.
• Pour the remaining cornbread mixture over the filling.
• Place a double layer of paper towels across the top of the slow cooker.
• Place the lid on making sure the paper towels do not touch the top of the casserole batter.
• Cook on high for 2 ½ to 3 hours or until the center is cooked through.
• Spread 1 cup of shredded cheese over the top of the casserole 20 minutes before it is will be done cooking. Continue cooking until the cheese is melted on top.
• Top each serving with sour cream and salsa.
• Makes 6 servings.

Recipe Expert Tips

• Paper towels spread across the top of the crock pot prevents moisture from dripping down onto the top of the cornbread and will keep it from getting moist. It also helps the casserole cook by preventing extra moisture from dripping down into the casserole adding extra liquid.
• If using a smaller 6-quart crock pot cooking times will be longer.
• If using the casserole crock pot cooking times may be shorter.

Nutrition

Serving: 1Serving | Calories: 720kcal | Carbohydrates: 40g | Protein: 35g | Fat: 48g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1111mg | Potassium: 566mg | Fiber: 4g | Sugar: 7g | Vitamin A: 779IU | Vitamin C: 8mg | Calcium: 488mg | Iron: 3mg

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Need a few more crock pot recipes for your meal planning? Check out the other Crock Pot recipes on the Flour On My Face Crock Pot Recipe page!