If you’re looking for a quick, easy, and versatile Mexican recipe, look no further! This casserole gets high marks from my family, and it’s one of those dishes that is a “whatever you have on hand” kind of deliciousness.

The key ingredients are Jiffy cornbread mix, ground beef, Rotel, and taco seasoning. The rest is really up to you! For the purpose of this post, here was my ingredient list:

1 lb ground beef (we purchased a whole cow last year and it was one of the best decisions we’ve made! High quality meat and it turned out to be so economical–and now I never have to worry about buying beef at the grocery store!)

2 cups of corn, cooked and drained (Note: there is wiggle room here on the amount. We got fresh corn from a local farm, shucked it ourselves, and froze it in bags so it’s not exactly the same as canned. But two cups should be a little more than a can, so you can adjust to your liking: 1 can is probably plenty depending on your taste…or leave it out if you don’t like it!)

1 can black beans, rinsed and drained

1 can Rotel, drained

2 packets of taco seasoning (or make your own if you prefer! I like to make mine when I have time, but when I need a quick dish, I use store bought packets)

1 cup shredded cheese (for inside casserole)

1 box Jiffy corn muffin mix

1 egg (for cornbread topping)

1/3 cup milk (for cornbread topping)

1 cup shredded cheese (for cornbread topping)

1 cup shredded cheese (for casserole topping)

Directions: Brown ground beef in skillet. (If you’re using frozen fresh corn like I did, cook it on the stovetop. If you’re using canned corn, skip this step) Drain beef as needed. (I say this because our beef is grass fed from a local farmer and has almost no fat, so I skip that step!) Add two taco seasoning packets (follow directions on packet).

After that step, you have lots of choices! I added corn (drained), a can of black beans (rinsed and drained), and a can of mild Rotel (use whatever version you like). You could leave any of that out that you don’t like, and could also add other things like onions, peppers, olives, shredded cheese, etc. Mix your additions with the browned taco beef and let simmer on the stove.

NOTE: You could easily stop there and have a delicious filling for a burrito or taco, or you could put the mixture over Mexican rice and have a Chipolte-like bowl. This is so versatile!

For the casserole, you’ll now follow the instructions on one box of Jiffy muffin mix (adding the egg and milk). Optionally, you could add a cup of shredded cheese to the muffin mixture (I did for this recipe) or you could add some corn. You could even add some jalapenos if you like things spicy!

Now pour the beef mixture into a pan (I used a rectangular cake pan because my casserole dish was dirty). I like to sprinkle a cup of shredded cheese on top of the mixture, but that is totally optional! (We love cheese!) Next, spread the jiffy mixture on top of the beef mixture. It’s going to be thin, and it won’t really go on smoothly but just do your best.

Pop that into the preheated oven (I preheated at 350) for about 25 minutes. Just check from time to time to be sure the muffin mix isn’t burning! Take it out and sprinkle another (optional) cup of shredded cheese on top and cook till melted, about 5 minutes.

Serve with whatever accompaniment you like! Guacamole, sour cream, and salsa are our favorite toppings.

This is an easy and delicious meal that you can modify to your liking (or to what ingredients you happen to have on hand) that we love to have in our dinner rotation. It reheats very well, and one casserole will last two-three days depending on how many mouths you’re feeding!

Enjoy and tell me in the comments if you try it and what you think!