Mexican Corn Bread Casserole

Mexican Corn Bread Casserole

Last updated on April 9th, 2018 at 03:39 pm

Mexican Corn Bread Casserole

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

  • 1 tbsp olive oil
  • 1 diced onion
  • 1/2 chopped bell pepper
  • 1 pound ground beef
  • 1 tsp minced garlic
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt and ground black pepper (to taste)
  • 1/2 cup frozen corn
  • 1 cup shredded Mexican cheese
  • 1 cup salsa
  • 1 cup milk
  • 2 beaten eggs
  • 1 cup milk
  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 9×13-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.
  • This can be made with any meat substitute.
  • Any shredded cheese will do.

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