Mexican Casserole with Cornbread Topping
Get ready to elevate your weeknight dinner game with this irresistibly hearty Mexican Casserole with Cornbread Topping! This comforting dish combines bold, zesty flavors with the perfect balance of textures. Seasoned ground beef, black beans, sweet corn, and melty Mexican cheese blend are layered under a golden, fluffy cornbread crust that’s prepared effortlessly from a boxed mix. The optional kick of pickled jalapeños adds an extra layer of heat, while the rich aroma of taco-seasoned vegetables and garlic makes it impossible to resist. Perfect for feeding a crowd, this one-pan wonder is ready in under an hour and pairs beautifully with a dollop of sour cream or a spoonful of salsa. Whether you're craving classic Tex-Mex flavors or need a crowd-pleasing casserole recipe, this dish delivers comfort in every bite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel), undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) sweet corn, drained
- 1.5 cups shredded Mexican cheese blend
- 1 box (approximately 8.5 ounces) cornbread mix
- 0.67 cup milk
- 1 egg
- 0.25 cup pickled jalapeños, sliced (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 5 minutes.
Add the diced onion, green bell pepper, and minced garlic to the skillet. Cook until the vegetables have softened, about 5 minutes.
Sprinkle the taco seasoning over the beef and vegetables. Stir to coat, then add the can of diced tomatoes with green chilies (including the liquid). Stir to combine and let simmer for 2-3 minutes.
Stir in the black beans, sweet corn, salt, and pepper. Cook for an additional 2 minutes, then remove the mixture from heat.
Spread the beef and vegetable mixture evenly into the prepared casserole dish. Sprinkle the shredded Mexican cheese blend over the top.
In a medium mixing bowl, prepare the cornbread batter according to the package instructions, typically by combining the cornbread mix, milk, and egg. Stir until just combined.
Pour the cornbread batter evenly over the casserole. Use a spatula to spread it out if necessary.
Optionally, scatter sliced pickled jalapeños over the top of the cornbread batter.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
Slice into portions and serve warm. Optionally, garnish with sour cream, salsa, or chopped fresh cilantro.
Nutrition Facts
Calories |
3752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.2 g | 293% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 9698 mg | 422% | |
| Total Carbohydrate | 232.7 g | 85% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 57.9 g | ||
| Protein | 223.5 g | 447% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 3157 mg | 243% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 4759 mg | 101% | |
*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.
