Description
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.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- ½ red bell pepper, chopped
- 1 pound ground beef
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- salt and ground black pepper to taste
- ½ cup frozen corn
- 1 cup shredded Mexican cheese blend, divided, or more to taste
- 1 cup salsa
- 1 cup cornmeal
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 cup milk
- 2 eggs, beaten
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- 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.
- 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.
- 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.
- Bake in the preheated oven until browned on top
- about 30 minutes.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 8