Mexican Cornbread Hamburger Casserole
Loaded with bold Tex-Mex flavors, this Mexican Cornbread Hamburger Casserole is the ultimate comfort food dish that’s perfect for feeding a hungry crowd. Layers of seasoned ground beef, black beans, corn, and zesty diced tomatoes with green chiles are topped with a cheesy, golden cornbread crust for a hearty dinner that’s as easy to make as it is satisfying. This one-pan marvel comes together in just one hour and features optional pickled jalapeños for an extra kick and a garnish of fresh cilantro for brightness. Whether served as a standalone meal or paired with sour cream and a side salad, this comforting casserole is guaranteed to become a family favorite. Ideal for busy weeknights or potluck gatherings, this recipe combines convenience and irresistible flavor into one showstopping dish.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 1 packet (about 1 oz) Taco seasoning
- 1 can (15 oz), drained and rinsed Black beans
- 1 can (15 oz), drained Corn kernels
- 1 can (10 oz) Diced tomatoes with green chiles
- 2 cups Shredded cheddar cheese
- 1 box (about 8.5 oz) Cornbread mix
- 0.5 cup Milk
- 1 large Egg
- 0.25 cup, sliced Pickled jalapeños (optional)
- 0.5 cup Sour cream (optional, for topping)
- 2 tbsp, chopped Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
In a large skillet over medium-high heat, cook the ground beef until fully browned, breaking it into crumbles. Drain any excess grease.
Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
Stir in the taco seasoning, black beans, corn, and diced tomatoes with green chiles. Mix until fully combined and heated through. Remove from heat.
Spread the beef mixture evenly in the prepared casserole dish and sprinkle 1 cup of shredded cheddar cheese over the top.
In a medium bowl, prepare the cornbread batter according to the package instructions by mixing the cornbread mix, milk, and egg. If desired, fold in the pickled jalapeños for extra spice.
Pour the cornbread batter evenly over the beef mixture, smoothing it into an even layer.
Sprinkle the remaining 1 cup of shredded cheddar cheese on top of the cornbread layer.
Bake in the preheated oven for 30-35 minutes, or until the top of the cornbread is golden brown and a toothpick inserted into it comes out clean.
Remove from the oven and let the casserole rest for 5-10 minutes before serving.
Garnish with sour cream and fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.7 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 381 mg | 29% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 495 mg | 11% | |
*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.
