Hearty Mexican Cornbread Casserole (Print version)
A filling Mexican-inspired cornbread casserole with seasoned beef, black beans, corn, cheese, and a tender golden top.
# Ingredients:
For the beef filling
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) lean ground beef
03 -
1 small yellow onion, diced
04 -
1 red bell pepper, diced
05 -
1 jalapeno, seeded and minced
06 -
3 cloves garlic, minced
07 -
2 tablespoons tomato paste
08 -
2 teaspoons chili powder
09 -
1 teaspoon ground cumin
10 -
1/2 teaspoon dried oregano
11 -
1 teaspoon kosher salt, plus more to taste
12 -
1/2 teaspoon black pepper
13 -
1 can (10 oz / 283 g) diced tomatoes with green chiles, drained
14 -
1 can (15 oz / 425 g) black beans, drained and rinsed
15 -
1 cup (165 g) corn kernels, drained if canned
For the cornbread topping
16 -
2 boxes (8.5 oz each / about 480 g total) corn muffin mix
17 -
2 large eggs
18 -
2/3 cup (160 ml) milk
19 -
1 can (14.75 oz / 418 g) creamed corn
20 -
2 cups (225 g) shredded Mexican cheese blend, divided
For serving
21 -
Sour cream, salsa, cilantro, lime wedges, or sliced jalapenos, optional
# Instructions:
01 -
Heat the oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or a thin layer of oil.
02 -
Warm the olive oil in a large skillet over medium-high heat. Add the beef, onion, bell pepper, and jalapeno. Cook for 7-8 minutes, breaking up the beef, until the meat is browned and the vegetables are softened. Drain excess fat if needed.
03 -
Add the garlic, tomato paste, chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute, then stir in the drained tomatoes, black beans, and corn. Simmer for 3-4 minutes until thick and glossy.
04 -
In a large bowl, stir together the corn muffin mix, eggs, milk, and creamed corn just until combined. Fold in 1/2 cup of the shredded cheese.
05 -
Spread the beef filling evenly in the prepared dish. Sprinkle 1 cup of cheese over the filling. Spoon the cornbread batter over the top and spread it gently to cover most of the surface.
06 -
Bake for 25 minutes, then sprinkle the remaining 1/2 cup cheese over the top. Bake 5-10 minutes more, until the cornbread is set in the center and golden at the edges.
07 -
Let the casserole rest for 10 minutes before cutting into squares. Serve with sour cream, salsa, cilantro, lime, or jalapenos if desired.
# Good to know:
01 -
Best baked in a 9x13-inch dish for an even cornbread layer.
02 -
Let the casserole rest before slicing so the filling sets.
03 -
Leftovers keep refrigerated for up to 4 days.