Food · Meaty Main Dishes

Tex-Mex Cornbread Casserole

It has felt like fall in Oklahoma for a good two weeks. . . and now it feels like winter is upon us. Did anyone else pull out their heavy coats this morning?

The change of the season(s) has had me in full-blown comfort food mode. This Tex-Mex Cornbread Casserole was concocted from delaying a trip to the store by using what I already had in the pantry and fridge plus wanting a warm bowl of something delicious.

It was a hit at my house, and I hope it is at yours too!


Tex-Mex Cornbread Casserole

For the Cornbread/Top Layer
– 2 cups cornmeal
– 2 tsp baking powder
– 1 1/2 tsp salt
– 1 1/2 cups milk
– 2 Eggs
– 2 Tbls melted butter
– 1 4-5 oz can chopped green chilies
– 1/2 cup shredded cheddar cheese
For the Meat/Veggie/Bottom Layer
– 1 lb ground beef
– 1 small chopped onion
– 1 small chopped bell pepper
– 1 can corn
– 1/2 tsp each salt and pepper and cumin
– 1/2 cup of salsa
– 1/2 cup shredded cheddar cheese

1. Preheat oven to 425.
2. To make the cornbread, mix the dry ingredients in a bowl, cornmeal, baking powder, and salt. Then add the milk, eggs, melted butter, green chilies, and cheese. Set aside.
3. To make the meat/veggie/bottom layer, in a large skillet add the ground beef, chopped onion, chopped bell pepper, corn, salt, pepper, and cumin. Stirring occasionally, cook until the meat is no longer pink. Then stir in the salsa. Top the meat with the shredded cheddar cheese.
4. Make sure the meat is spread evenly in the skillet. Then evenly spread the cornbread mixture over the meat.
5. Bake for 25-30 minutes, until the center of the cornbread is cooked through. Serve and enjoy!

11 thoughts on “Tex-Mex Cornbread Casserole

  1. Looks delicious! I thought I saw Poblano pepper in there but it was the green pepper, I may try this now with Poblano pepper just because. Thanks for the recipe!

    Liked by 2 people

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