Mexican Cornbread Casserole
This Mexican Cornbread Casserole is packed with seasoned beef, beans, corn, and melted cheese! Baked under a golden layer of made from scratch cornbread for an easy, crowd-pleasing dinner!
Servings: 8
Ingredients
Mexican Beef Base:
- 1 pound ground beef
- 1 medium onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 can 14.5 ounce diced tomatoes
- 1 can 15 ounce black beans, drained and rinsed
- 1 cup corn kernels
- 1 packet 1 ounce taco seasoning
- 1 cup shredded cheddar cheese
Cornbread Topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ¼ cup vegetable oil
- 1 large egg
- 1 jalapeño finely diced
Instructions
- Preheat oven to 375°F.
- In a large skillet, brown the ground beef over medium heat. Drain excess fat.
- Add onion, bell pepper, and garlic to the skillet. Cook until vegetables are softened, about 5 minutes.
- Stir in diced tomatoes, black beans, corn, and taco seasoning. Simmer for 5 minutes.
- Transfer the beef mixture to a 9x13 inch baking dish. Sprinkle with shredded cheese.
- In a medium bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, mix milk, oil, and egg.
- Add wet ingredients to dry ingredients, stirring until just combined. If using, fold in diced jalapeño.
- Pour the cornbread batter evenly over the beef mixture.
- Bake for 25-30 minutes, until cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes before serving. Then it's ready to serve and enjoy!
Video
Notes
Recipe Tips
- Ground Beef - Make sure to drain the excess grease from the ground beef before adding in the other ingredients.
- Chopped Veggies - Chop vegetables ahead of time to save time.
- Cooking Time - Baking time will vary depending on your oven. Make sure to use a toothpick inserted into the center of the cornbread to ensure that it is fully cooked. If the toothpick comes out clean then the casserole is finished baking.
- Add more beans - Skip the meat and double the beans or add sautéed veggies such as red bell pepper.
- Change the Meat - Swap beef for shredded rotisserie chicken for a delicious variation.
- Sweet Heat Twist - Add honey to the cornbread mix for a sweet-spicy balance.
- Mexican Street Corn - Mix in Cotija cheese, lime juice, and cilantro for flavor. My whole family loves this variation!
- Change Cornbread - For a moist cornbread, increase the oil to 1/3 cup. For a sweeter version, add 2 tablespoons of sugar to the dry ingredients. We made cornbread from scratch but you can also use jiffy mix.
Nutrition
Calories: 565kcal | Carbohydrates: 47g | Protein: 25g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1000mg | Potassium: 768mg | Fiber: 8g | Sugar: 5g | Vitamin A: 665IU | Vitamin C: 17mg | Calcium: 272mg | Iron: 6mg
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