Description

Your favorite flavors of Mexican Street Corn captured in one easy, cheesy bake. This Mexican Street Corn Beef Casserole is creamy, flavorful, and perfect for weeknight dinners or feeding a crowd.

Ingredients

Scale

1 Tbsp. olive oil
1/2 white onion, chopped
1/4 tsp. salt
1/4 tsp. black pepper
2 pounds Certified Angus Beef® brand ground beef
2 (8.5 oz) boxes Jiffy corn muffin mix
1/2 cup mayonnaise
1/2 cup sour cream
1 cup Cotija cheese, crumbled
1/2 cup unsalted butter, melted
1 tsp. cumin
1/2 tsp. chili powder
2 cans sweet corn, drained
1 tsp. lime juice
Optional toppings: chopped cilantro, extra Cotija, sour cream, jalapeños, or hot sauce

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Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.

2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until fragrant and translucent.

3. Add ground beef, salt, and pepper. Cook until browned, then drain excess fat.

4. In a large bowl, combine corn, Jiffy corn muffin mix, mayonnaise, sour cream, melted butter, Cotija cheese, cumin, chili powder, and lime juice. Stir until evenly blended.

5. Spread cooked beef evenly into the greased baking dish.

6. Pour the corn mixture on top and smooth with a spatula.

7. Bake for 60 minutes or until the cornbread topping is golden and a knife inserted in the center comes out clean.

8. Serve warm and top with cilantro, Cotija cheese, and your favorite toppings.

Notes

For a gluten-free version, use Bob’s Red Mill Gluten-Free Cornbread Mix.

Add jalapeños or hot sauce to the beef layer for extra spice.

Assemble ahead of time and refrigerate until ready to bake.

Leftovers store beautifully for up to 4 days and reheat well in the oven.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dinner
Method: Baked Casserole
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 8 g
Sodium: 520 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 26 g
Cholesterol: 85 mg