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Mexican Corn Bread Casserole

Rated as 4.6 out of 5 Stars

"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."
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Ingredients

55 m servings 304 cals
Original recipe yields 8 servings (1 9x13-inch casserole)

Directions

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  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.

Footnotes

  • Cook's Notes:
  • This can be made with any meat substitute.
  • Any shredded cheese will do.

Nutrition Facts


Per Serving: 304 calories; 16.3 g fat; 21.5 g carbohydrates; 18.2 g protein; 101 mg cholesterol; 708 mg sodium. Full nutrition

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Reviews

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This is scrumptious! It's great for a week night dinner when you just want something that's yummy and easy to put together. I used ground venison instead of beef; added dried oregano, paprika, a...

Great recipe!! My cornmeal got a bit dry with 30 min so I suggest checking on it after 20-25 minutes.