Mexican Corn Bread Casserole

Name: Mexican Corn Bread Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 0.5 red bell pepper, chopped; 1 pound ground beef; 1 teaspoon minced garlic; 1 teaspoon chili powder; 0.25 teaspoon cayenne pepper; salt and ground black pepper to taste; 0.5 cup frozen corn; 1 cup shredded Mexican cheese blend, divided, or more to taste; 1 cup salsa; 1 cup cornmeal; 0.75 teaspoon salt; 0.5 teaspoon baking soda; 1 cup milk; 2 eggs, beaten

4.4

(31)

21 Reviews

10 Photos

This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.

Recipe by OBSIDIAN1

Updated on September 17, 2022

close up view of a slice of Mexican Corn Bread Casserole and Mexican Corn Bread Casserole in a glass baking dish

10

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

8

Yield:

1 9x13-inch casserole

Jump to Nutrition Facts

Ingredients

Meat Base:

1 tablespoon olive oil
1 small onion, diced
½ 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 eggs, beaten

Directions

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; 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.
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.
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.
Bake in the preheated oven until browned on top, about 30 minutes.

Cook's Notes:

This can be made with any meat substitute.

Any shredded cheese will do.

Nutrition Facts (per serving)

304	Calories
16g	Fat
22g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 304
% Daily Value *
Total Fat 16g	21%
Saturated Fat 8g	38%
Cholesterol 101mg	34%
Sodium 708mg	31%
Total Carbohydrate 22g	8%
Dietary Fiber 2g	7%
Total Sugars 4g
Protein 18g
Vitamin C 12mg	59%
Calcium 168mg	13%
Iron 2mg	13%
Potassium 372mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.