Mexican Corn Bread Casserole

This easy weeknight casserole with spiced ground beef, corn, red pepper, and salsa under a delicious cornbread topping can be on the table in an hour.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 304 Calories

Ingredients

• 1 cup milk
• 2 eggs, beaten
• 1 cup cornmeal
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• salt and ground black pepper to taste
• 1 cup salsa
• 1 teaspoon chili powder
• 1 pound ground beef
• 1 small onion, diced
• 1 cup shredded Mexican cheese blend, divided, or more to taste
• 0.5 teaspoon baking soda
• 0.75 teaspoon salt
• 0.25 teaspoon cayenne pepper
• 0.5 red bell pepper, chopped
• 0.5 cup frozen corn

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Bake in the preheated oven until browned on top, about 30 minutes.

Step 3

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.

Step 4

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.

Step 5

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.