Gaucho Casserole
Savor the bold and hearty flavors of Gaucho Casserole, a satisfying fusion of savory beef, vibrant veggies, and zesty spices, all crowned with a golden layer of cornbread. This family-friendly recipe combines seasoned ground beef, diced tomatoes, black beans, and sweet corn into a hearty base that's layered with gooey cheddar cheese and finished with a homemade cornbread topping. Perfect for a comforting dinner, this one-dish casserole brings together rich, smoky notes from paprika and cumin, and it bakes to perfection in just 40 minutes. Garnish with fresh parsley for a pop of color and freshness. Ideal for busy weeknights, this crowd-pleaser serves up to six and will have everyone coming back for seconds. Keywords: Gaucho Casserole, beef casserole, cornbread topping, one-pot dinner, comfort food.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (red or green)
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can canned corn, drained
- 1 15-ounce can black beans, drained and rinsed
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 1 cup shredded cheddar cheese
- 1 8.5-ounce box cornbread mix
- 0.5 cup milk (for cornbread mix)
- 1 egg (for cornbread mix)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Add the diced onion, bell pepper, and minced garlic to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the paprika, ground cumin, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the tomato paste and stir to coat the meat and vegetables. Then, add the canned diced tomatoes (with their juices), drained corn, and rinsed black beans. Mix well and let it simmer for 5 minutes.
Transfer the meat and vegetable mixture to a greased 9x13-inch casserole dish, spreading it evenly.
Sprinkle the shredded cheddar cheese evenly over the beef mixture.
Prepare the cornbread batter according to the instructions on the box, combining the mix with 1 egg and 1/2 cup milk. Stir until just combined.
Pour the cornbread batter over the cheese-topped casserole, spreading it evenly with a spatula.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and cooked through (a toothpick inserted in the center of the cornbread should come out clean).
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
3489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 6289 mg | 273% | |
| Total Carbohydrate | 389.1 g | 141% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 97.2 g | ||
| Protein | 175.9 g | 352% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1884 mg | 145% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 5093 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
