Tex-Mex Fiesta Cornbread Casserole
This Tex-Mex Fiesta Cornbread Casserole is a hearty and flavorful dish, perfect for a family dinner. It features a savory ground turkey or beef base with corn, beans, and diced tomatoes, topped with a golden-brown cornbread crust.
Equipment
- 9x13 inch baking dish
- Large skillet
- Medium bowl
Ingredients
Main Ingredients
- 1 lb Ground Turkey or Beef
- 1 medium Onion chopped
- 1 Bell Pepper chopped (any color)
- 15 oz can Diced Tomatoes with Green Chiles (Ro-Tel) undrained
- 15 oz can Black Beans rinsed and drained
- 15 oz Corn (canned) drained (whole kernel)
- 1 Jalapeño finely diced (optional, for extra spice)
- 1.5 cups Cheddar Cheese shredded (or Pepper Jack for more spice)
Cornbread Topping
- 1 package Cornbread Mix (8.5 oz), or your favorite homemade recipe ingredients
- Milk As directed on cornbread mix (or for homemade recipe)
- Eggs As directed on cornbread mix (or for homemade recipe)
Other
- 1 tablespoon Olive Oil
- Spices Cumin, chili powder, salt, and pepper to taste
- Fresh Cilantro for garnish (optional)
- Sour Cream or Salsa for serving (optional)
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Cook the Filling
- Heat olive oil in a large skillet over medium-high heat. Sauté onion, bell pepper, and optional jalapeño for 5-7 minutes until softened.
- Add ground turkey or beef and cook until no longer pink, breaking it up with a spoon; drain any excess fat.
Season and Combine
- Stir in undrained Ro-Tel, drained black beans, drained corn, cumin, chili powder, salt, and pepper; cook for 2-3 minutes to meld flavors.
- Remove from heat and stir in 1 cup of shredded cheddar or Pepper Jack cheese.
Assemble the Base
- Spread the meat and vegetable mixture evenly into the prepared baking dish.
Prepare Cornbread Topping
- Prepare cornbread batter according to package directions in a separate bowl. Optionally, add 1/4 cup of shredded Pepper Jack cheese to the batter for a spicier cornbread.
Top and Bake
- Carefully pour the cornbread batter evenly over the filling. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the cornbread batter.
Bake
- Bake for 25-30 minutes, until the cornbread topping is golden brown and a toothpick comes out clean.
Rest and Serve
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro, and serve with sour cream or salsa, if desired.
Notes
For an extra kick, use Pepper Jack cheese in both the filling and the cornbread topping. You can also vary the spices to your preference, adding a pinch of cayenne pepper for more heat. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.