Hearty Mexican Casserole - CopyWe love Mexican recipes and this is great comfort food, too.  This makes a lot and we usually have it a couple days.  It doesn’t bother me because I could eat it every day in one form or another.

1 1/2 pounds ground beef
12 ounce package frozen corn
1 medium onion, chopped
1 green pepper, chopped
1 (15 ounce can) tomato sauce
1/4 cup water
1 (4 ounce can) chopped green chilis
1 (15 ounce can) black beans, drained
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon dried cilantro
1/4 teaspoon chili powder
Shredded cheese of your choice
Brown ground beef, onion, and green pepper in skillet on top of the stove.  Drain.  Combine  the rest of the ingredients and pour into a 9 x 13 baking dish.  Mix cornbread topping and drop by spoonfuls on top of casserole. Bake in preheated 425 degree oven 20 to 25 minutes until cornbread topping is done.  Remove from oven and add shredded cheese and melt under broiler.  Makes 6 to 8 servings.
Cornbread Topping
1 cup self-rising cornmeal
1/4 cup all-purpose flour
2/3 cup milk
1 egg
Stir ingredients together in a mixing bowl with a spoon.
Note:  You can also use Jiffy cornbread mix for the topping.  You can leave off the cornbread and just add the cheese. 
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  1. I make a similar dish cover bottom with cornbread, pour meat mixture, then pour cornbread on top and bake until breads done

  2. Could you cover the whole casserole with cournbread?

  3. Pingback: Hearty Mexican Casserole « gigi-hawaii

  4. Oh it’s like a Mexican pot pie. Too cool.

  5. Hi Judy, I featured your peppery cheese bread recipe in my post today! http://cmlk79.blogspot.com/2012/01/sweet-saturdays-cheese-bread.html

  6. Darlene Bromley Hildebrandt says:

    Yummy!! I will be making this for sure!! Thanks again to a wonderful Lady doing such wonderful things for others!
    Hugs! Darlene Hildebrandt

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