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.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
304 Calories
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.
Ingredients
1 cup milk
½ teaspoon baking soda
¾ teaspoon salt
2 eggs, beaten
1 cup cornmeal
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 teaspoon minced garlic
salt and ground black pepper to taste
1 cup salsa
1 teaspoon chili powder
1 pound ground beef
½ red bell pepper, chopped
1 small onion, diced
½ cup frozen corn
1 cup shredded Mexican cheese blend, divided, or more to taste
