Description
This Southwest Beef Cornbread Casserole is a hearty and flavorful dish combining seasoned ground beef, black beans, corn, and diced tomatoes with green chilies, all topped with a golden cornbread crust and melted cheddar cheese. Perfect for a satisfying family dinner that’s easy to prepare and full of Tex-Mex inspired flavors.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 1 small onion, diced
- 1 garlic clove, minced
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt, to taste
Cornbread Topping
- 1 (8.5 oz) box corn muffin mix
- 1 large egg
- 1/3 cup milk
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole later.
- Cook Beef and Aromatics: In a large skillet over medium heat, brown the ground beef until no longer pink. Add the diced onion and minced garlic, cooking until fragrant and the onion is translucent.
- Add Veggies and Seasoning: Stir in the drained corn, rinsed black beans, and diced tomatoes with green chilies. Season the mixture with chili powder, cumin, paprika, and salt to taste. Let it simmer for 5 to 7 minutes to meld the flavors and reduce excess liquid.
- Prepare Cornbread Batter: In a separate bowl, combine the corn muffin mix with the egg and milk. Stir gently until just combined to avoid overmixing, which can toughen the cornbread.
- Assemble the Casserole: Pour the cooked beef mixture into a greased baking dish, spreading it out evenly. Then, evenly spread the cornbread batter over the top of the beef mixture.
- Bake the Casserole: Place the dish in the preheated oven and bake for 25 to 30 minutes, until the cornbread is golden brown on top and cooked through.
- Add Cheese and Final Bake: Remove the casserole from the oven and immediately sprinkle the shredded cheddar cheese evenly over the top. Return to the oven and bake for an additional 3 to 5 minutes, or until the cheese is melted and bubbly. Remove from oven and let cool slightly before serving.
Notes
- Drain and rinse the black beans well to remove excess sodium.
- You can add more chili powder or diced jalapeños for extra heat.
- Feel free to substitute shredded Monterey Jack or Pepper Jack cheese for a different flavor.
- This casserole can be prepared a day ahead, assembled, and refrigerated before baking.
- To save time, use pre-diced onions and pre-minced garlic if available.
