As you dig into Mexican Cornbread Casserole, you find more to love in each layer. The top layer is a pillowy, summery-sweet cornbread topped with sharp cheese. Beneath that is some tangy, flavorful salsa with just the right amount of heat. As you go deeper you find juicy beef, savory onions, and bright bell peppers popping with Mexican spices. Mexican Cornbread Casserole is positively filled with fun and festive flavors, so grab a fork and start enjoying it!
Ingredients
For the filling:
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1 pound lean ground beef
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/8 teaspoon ground cinnamon
- salt, to taste
- pepper, to taste
- 1 cup frozen corn
- 1 cup Mexican cheese blend, shredded and divided
- 1 cup salsa
For the cornbread topping:
- 1 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup milk
- 2 eggs
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Heat the olive oil over medium-high heat on the stovetop in a large skillet.
Step 3 –Once the oil is shimmering, add the onions, red bell pepper, and green bell peppers, and sauté until the onions are translucent, for about 3 minutes.
Step 4 –Add the ground beef, minced garlic, chili powder, cumin, oregano, and cinnamon.
Step 5 –Sauté until the meat is no longer pink, about 6 minutes.
Step 6 –Season with salt and pepper.
Step 7 –Add the frozen corn and cook until it is thawed, for about 1 minute.
Step 8 –Turn off the stovetop heat.
Step 9 –Add in 1/4 cup of the Mexican cheese blend, stirring until the cheese is melted.
Step 10 –Transfer the ground beef mixture to a 9×13-inch casserole dish.
Step 11 –Top the ground beef mixture evenly with the salsa.
Step 12 –Whisk together the cornmeal, salt, baking powder, milk, and eggs, making sure everything is combined, but not over-mixing.
Step 13 –Pour the batter on top of the salsa and ground beef mixture.
Step 14 –Sprinkle the remaining Mexican cheese blend over the top of the cornbread batter.
Step 15 –Bake until the cornbread is cooked and the cheese is melted, for about 30-40 minutes.
Step 16 –Serve!
