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Mexican Cornbread Casserole

Mexican Cornbread Casserole combines ground beef, black beans, corn, and a blend of spices topped with cheesy cornbread for a delicious meal!
Prep Time15 minutes
Cook Time40 minutes
Total Time1 hour
Course: dinner
Cuisine: Mexican
Servings: 4
Author: Bailey

Equipment

  • 9” cast iron skillet or oven safe skillet

Ingredients

Beef Mix:

  • 1 lb lean ground beef
  • ½ tsp salt
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp paprika
  • ½ tsp pepper
  • 1 red bell pepper diced
  • 1 jalapeño diced optional
  • ¼ cup onion diced
  • 1 15 oz can black beans, rinsed & drained
  • 1 14.5 oz can diced tomatoes with the juice
  • 1½ cups frozen corn thawed
  • ½ cup black olives chopped

Cornbread Mix:

  • 1 8 oz package store-bought cornbread mix I used JIF (plus ingredients to prepare as directed)
  • 1 cup grated cheddar cheese/ or pepper jack optional
  • 1 4 oz can diced green chiles

Toppings:

  • sour cream for topping
  • tomatoes for topping
  • cilantro for garnish

Instructions

Beef Mixture:

  • Preheat oven to 350º
  • In a 9” cast iron skillet or oven safe skillet, over medium heat and cook ground beef until browned. Drain grease, stir in seasonings onions, peppers, jalapeños and canned tomatoes.
  • Cook for 5 minutes on low until thickened and peppers are softened. Stir in black beans, corn, and black olives. (if you don’t have an oven safe skillet, transfer mixture to a 9x9 oven safe dish spreading it in an even layer.)

Cornbread:

  • Prepare cornbread batter according to package directions. Stir in pepper jack cheese (if using) and green chiles until just combined well. Gently spread batter over beef mixture, smoothing to edges of cast iron skillet.
  • Bake, uncovered, for 30 to 35 minutes or until cornbread is golden brown. Stick a toothpick in to ensure it comes out clean to know it’s done.
  • Let it cool for a few minutes and “set” Serve with sour cream, fresh tomatoes, cilantro, more cheese or any other toppings you prefer.
  • Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.

Notes

    • Layer on a baking dish. If you don’t have an oven-safe skillet, transfer the mixture to a 9x9 baking dish, spreading it in an even layer.
    • Drain the ground beef before adding the other ingredients, or your casserole will become watery and soggy.
    • Mix cornbread gently. When adding cheese and green chiles to the cornbread batter, fold them in gently to avoid over-mixing, which can make the cornbread dense.
  • All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

Nutrition

Serving: 1.25 cup | Calories: 467kcal | Carbohydrates: 28g | Protein: 33g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 987mg | Potassium: 712mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1479IU | Vitamin C: 45mg | Calcium: 257mg | Iron: 4mg