Description
A family-friendly Mexican cornbread casserole featuring a hidden layer of smoky chipotle-lime crema between savory ground beef filling and tender cornbread topping.
Ingredients
Scale
- 1.1 lbs ground beef (80/20 or 90/10 lean ratio)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- 1 tsp salt (divided)
- 0.5 tsp black pepper
- 14 oz can diced tomatoes, undrained
- 14 oz can black beans, rinsed and drained
- 1.5 cups frozen corn kernels
- 0.75 cup full-fat sour cream
- 1–2 small chipotle peppers in adobo sauce, minced
- 1 tbsp adobo sauce
- 1 tbsp fresh lime juice
- 0.25 tsp salt (additional)
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1 large egg
- 1 cup milk
- 0.25 cup vegetable oil
- 1 cup shredded Monterey Jack or cheddar cheese
- 0.5 oz fresh cilantro, chopped
Instructions
- Preheat Oven and Prep Dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook Ground Beef Filling: Heat 1 tbsp oil in a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned (5-7 minutes). Drain excess fat. Add chopped onion, garlic, and bell pepper; cook until softened (5-7 minutes).
- Season and Simmer: Stir in chili powder, ground cumin, dried oregano, 1 tsp salt, and black pepper. Cook for 1 minute until fragrant. Add undrained diced tomatoes, rinsed black beans, and corn kernels. Simmer for 5-7 minutes to thicken slightly, then remove from heat.
- Prepare Crema and Cornbread Batter: In one bowl, whisk together sour cream, minced chipotle peppers, adobo sauce, lime juice, and 0.25 tsp salt to form the crema ribbon. In a separate large bowl, whisk together dry cornbread ingredients. In a small bowl, combine egg, milk, and 0.25 cup oil; add wet ingredients to dry ingredients and mix until just combined.
- Assemble Casserole Layers: Spread ground beef mixture evenly into the prepared baking dish. Spoon dollops of the crema over the meat layer and gently spread, leaving a small border. Pour cornbread batter evenly over the crema layer.
- Bake and Rest: Sprinkle shredded cheese over the cornbread batter. Bake for 30-35 minutes, or until the topping is golden brown and a skewer inserted in cornbread comes out clean. Let the casserole rest for 10 minutes before serving.
- Garnish and Serve: Cut into squares and garnish with fresh cilantro before serving.
Notes
To avoid a soggy cornbread top, ensure you drain all excess fat from the ground beef filling before assembling the layers. Do not overmix the cornbread batter; a few lumps are acceptable. Allow the casserole to rest for 10 minutes after baking for cleaner slices and to let the layers set.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: Mexican, Casserole, Cornbread, Ground Beef, Cheesy, Family Dinner, Weeknight Meal, Layered, Southwestern