Mexicali Spoon Bread Casserole
Get ready to elevate your dinner game with this savory and satisfying Mexicali Spoon Bread Casserole! This Tex-Mex-inspired comfort food combines layers of seasoned ground beef, black beans, and colorful vegetables simmered in zesty diced tomatoes with green chilies. Topped with a hearty cornbread batter made from scratch and baked until perfectly golden, this dish offers the ultimate fusion of rich flavors and textures. A generous sprinkle of melted cheddar cheese crowns this casserole, while optional fresh cilantro adds a burst of freshness. Perfect for feeding the whole family, this easy-to-make casserole is a one-dish wonder that takes just 20 minutes to prep and serves six. Whether it's for a cozy weeknight meal or a casual gathering, this Mexicali Spoon Bread Casserole will quickly become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, finely chopped
- 1 medium Red bell pepper, diced
- 2 cloves Garlic cloves, minced
- 14.5 ounces Canned diced tomatoes with green chilies
- 15 ounces Canned black beans, drained and rinsed
- 2 tablespoons Taco seasoning
- 2 cups Shredded cheddar cheese
- 0.75 cup Cornmeal
- 1.5 cups Milk
- 2 large Eggs
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Butter, melted
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat.
Add the chopped onion, diced red bell pepper, and minced garlic to the skillet. Cook for 5 minutes until the vegetables are softened.
Stir in the canned diced tomatoes with green chilies, black beans, and taco seasoning. Simmer for 5 minutes to let the flavors meld. Remove from heat.
Transfer the beef and vegetable mixture to the prepared baking dish and spread evenly. Sprinkle 1 1/2 cups of shredded cheddar cheese over the mixture.
In a medium mixing bowl, whisk together the cornmeal, milk, eggs, sugar, baking powder, and salt until smooth. Stir in the melted butter.
Pour the cornbread batter over the beef mixture in the baking dish and spread it evenly. Do not mix.
Bake in the preheated oven for 30-35 minutes, or until the cornbread topping is golden and set.
Remove from the oven and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5-10 minutes before serving. Garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
3670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 103.9 g | 520% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1030 mg | 343% | |
| Sodium | 8065 mg | 351% | |
| Total Carbohydrate | 282.4 g | 103% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 64.2 g | ||
| Protein | 199.3 g | 399% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 2439 mg | 188% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4084 mg | 87% | |
*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.
