Mexican Corn Bread Casserole Recipe

Name: Mexican Corn Bread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meat Base:; 1 tablespoon olive oil; 1 small onion, diced; 1/2 red bell pepper, chopped; 1 pound ground beef; 1 teaspoon minced garlic; 1 teaspoon chili powder; 1/4 teaspoon cayenne pepper; salt and ground black pepper to taste; 1/2 cup frozen corn; 1 cup shredded Mexican cheese blend, divided, or more to taste; 1 cup salsa; Corn Bread Topping:; 1 cup cornmeal; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1 cup milk; 2 eggs, beaten

Servings: persons

Meat Base:
1 tablespoon olive oil
1 small onion, diced
1/2 red bell pepper, chopped
1 pound ground beef
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
1/2 cup frozen corn
1 cup shredded Mexican cheese blend, divided, or more to taste
1 cup salsa
Corn Bread Topping:
1 cup cornmeal
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
2 eggs, beaten

1
Preheat the oven to 425 degrees F (220 degrees C).
2
Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
3
Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
4
Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
5
Bake in the preheated oven until browned on top, about 30 minutes.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Meat Base:, 1 tablespoon olive oil, 1 small onion, diced, 1/2 red bell pepper, chopped, and more.

Yes, Mexican Corn Bread Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Corn Bread Casserole

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