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Mexican Corn Bread Casserole
Mexican Corn Bread Casserole
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Spiced beef and veggie casserole topped with cornbread, ready in under an hour for a quick and satisfying meal.
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
  • 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
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • In a skillet over medium-high heat, sauté onion and red bell pepper in olive oil until softened, about 5-7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, about 5-7 minutes.
  • Combine corn with the beef mixture, allowing it to gently thaw, for approximately 3 minutes. Remove and discard any excess fat. Mix in roughly 1/4 of the Mexican cheese blend until well combined. Transfer the meat sauce into a 9x13-inch casserole dish and top with a light layer of salsa.
  • Mix cornmeal, salt, and baking soda in a large bowl. Incorporate milk and eggs until thoroughly combined. Spread the cornmeal mixture over the salsa layer and sprinkle with the remaining shredded Mexican cheese blend.
  • Bake in the preheated oven for around 30 minutes until the top is golden brown.

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