An easy Southwest dish – with cornbread on top!
Table of Contents
There is no shortage to the variety of Mexican or Southwestern dishes akin to tacos. It’s usually easy and convenient to throw these ingredients together in whatever way you please. It might be a taco shell or a burrito or even a casserole. But why not mix things up a little by adding an element you may not have thought to add? That’s what makes this Mexican cornbread casserole such a special dish. It has all of the meat, cheese, and tomatoes you expect from a taco casserole but with the added benefit of a layer of cornbread on top.
For a dish that essentially combines a casserole and a dish of cornbread, this recipe isn’t all that difficult. You just have to brown the meat, pour in the veggies, and add the cornbread mixture on top. The results are even better than they sound. You get all of the flavors of a Tex-Mex dish plus the sweet and savory taste of cornbread. It may not be the most obvious combination, but it’s one you won’t soon forget.
Is Mexican Cornbread Casserole Healthy?
The meat and egg in this recipe are a good source of protein, while the vegetables and other ingredients make it a good source of potassium, calcium, and fiber. On the other hand, there is a high amount of calories and sodium here, largely because of the cornbread portion. Therefore, this recipe may not be ideal for people trying to limit the amount of calories or sodium they consume.
So Much Variety…
As with any Mexican dish or casserole, there is the freedom to add and subtract ingredients to suit your personal taste. You may not want to go overboard with changes, but peppers, chiles, and jalapeños are all good additions if you want the dish to be extra spicy. Adding extra salsa, beans, cilantro, or olives is also common with a dish like this. You’re free to play around with the type of cheese you use, too. Just keep in mind that the nutritional profile will change if you start adding or substituting ingredients.
INGREDIENTS
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 tablespoon taco seasoning
- 1 cup frozen corn, thawed
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup vegetable oil
INSTRUCTIONS
Prep
Ready the baking dish and preheat the oven.
Cook
Brown the beef with onions, then add seasoning and veggies.
Bake
Top with cornbread batter and cheese, then bake until golden.
Devour!
FAQs & Tips
If you don’t eat the casserole in one sitting, cover it with aluminum foil and keep it in the fridge. After baking it, the casserole will stay good in the fridge for up to 3 days and up to 3 months if you store it in the freezer.
Yes, the cornbread portion of this meal can be made up to 24 hours in advance.
Serving Suggestions
With a casserole like this, rice is often a good side dish. Naturally, this should be Mexican Rice or perhaps Mexican Cauliflower Rice. If you’re looking for a few more vegetables to balance out the meal, try preparing Quinoa with Roasted Vegetables or perhaps a Fresh Corn Salad. In fact, any type of salad is a good complement to this casserole. That includes Grilled Zucchini and Green Bean Salad or Three Bean Mexican Salad.
Mexican Cornbread Casserole
Ingredients
- 1 pound lean ground beef
- 1 medium onion chopped
- 1 tablespoon taco seasoning
- 1 cup frozen corn thawed
- 1 14.5-ounce can diced tomatoes, drained
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup vegetable oil
Instructions
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Preheat oven to 375°F. Grease a 9×13 inch baking dish.
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In a skillet over medium heat, cook ground beef and onion until beef is browned and onions are soft. Drain excess fat.
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Stir taco seasoning, corn, and diced tomatoes into the beef mixture. Spread evenly in the prepared baking dish.
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In a bowl, mix flour, cornmeal, baking powder, and salt. Add milk, egg, and oil; stir until just combined. Fold in half of the cheese.
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Spoon cornbread batter over the beef layer in the dish. Sprinkle with remaining cheese.
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Bake for 25-30 minutes or until the cornbread topping is golden and a toothpick inserted into the center comes out clean.
Nutrition
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