Mexican Corn Bread Casserole
A delicious and cost-effective Mexican Corn Bread Casserole that is easy to prepare and serves well with sour cream.
Equipment
- skillet
- casserole dish
- large bowl
Ingredients
Meat Base
- 1 tablespoon olive oil
- 1 small onion, diced
- ½ each red bell pepper, chopped
- 1 pound ground beef
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- salt and ground black pepper to taste
- ½ cup frozen corn
- 1 cup shredded Mexican cheese blend divided, or more to taste
- 1 cup salsa
Corn Bread Topping
- 1 cup cornmeal
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 cup milk
- 2 each eggs, beaten
Instructions
Preparation
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; sauté 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.
- Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about ¼ 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.
- Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of the salsa layer and top with remaining shredded Mexican cheese blend.
- Bake in the preheated oven until browned on top, about 30 minutes.
Notes
This can be made with any meat substitute and any type of shredded cheese.
Nutrition
Serving: 1casserole servingCalories: 304kcalCarbohydrates: 22gProtein: 18gFat: 16gSaturated Fat: 8gCholesterol: 101mgSodium: 708mgPotassium: 372mgFiber: 2gSugar: 4gVitamin C: 12mgCalcium: 168mgIron: 2mg
Tried this recipe?Let us know how it was!