Today, I am going to make the Pioneer Woman Mexican Cornbread Casserole, a flavorful and hearty dish that brings together the best of Mexican cuisine and Southern comfort food. This casserole features a savory blend of ground beef, vegetables, and spices, topped with a deliciously moist and slightly sweet cornbread layer.
What is Pioneer Woman Mexican Cornbread Casserole?
The Pioneer Woman Mexican Cornbread Casserole is a layered dish consisting of a savory filling made with seasoned ground beef, corn, beans, and tomatoes, topped with a fluffy cornbread mixture. It’s a comforting and satisfying meal that combines the zesty flavors of Mexican cuisine with the classic taste of cornbread.
Other Pioneer Woman Recipes
- Pioneer Woman Eggplant Casserole
- Pioneer Woman Hashbrown Breakfast Casserole
- Pioneer Woman Cabbage Rolls
Why You Should Try This Recipe
- Flavorful: Packed with spices and ingredients that create a bold, delicious flavor.
- Easy to Make: Simple steps and common ingredients make this recipe accessible to all.
- Crowd-Pleaser: Ideal for family dinners, potlucks, or gatherings.
- Versatile: Can be served as a main dish or a side dish.
- Hearty: A filling and satisfying meal perfect for any occasion.
- Make-Ahead: This can be prepared in advance and baked when needed.
Ingredients Needed to Make Pioneer Woman Mexican Cornbread Casserole
For the Filling:
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet of taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
For the Cornbread Topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup honey
- 1/4 cup melted butter
- 1 cup shredded cheddar cheese
- 1 can (4 oz) diced green chilies (optional)
Instructions to Make Pioneer Woman Mexican Cornbread Casserole
- Preheat your oven: Set it to 375°F (190°C).
- Cook the ground beef: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add vegetables and seasoning: Add the chopped onion and green bell pepper to the skillet and cook until softened. Stir in the black beans, corn, diced tomatoes with green chilies, taco seasoning, chili powder, cumin, salt, and pepper. Cook for 5-7 minutes until everything is well combined and heated through.
- Prepare the baking dish: Transfer the beef mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- Make the cornbread batter: In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, honey, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded cheddar cheese and diced green chilies, if using.
- Top the casserole: Pour the cornbread batter over the beef mixture in the baking dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro, sour cream, or salsa if desired.
What Goes Well With Pioneer Woman Mexican Cornbread Casserole
- Guacamole: Serve with a side of creamy guacamole.
- Salsa: Pair with your favorite salsa or pico de gallo.
- Salad: A fresh green salad with a lime vinaigrette complements the flavors.
- Rice: Serve alongside Mexican rice for a more substantial meal.
- Tortilla Chips: Crunchy tortilla chips make a great accompaniment.
Essential Tips for Perfecting Pioneer Woman Mexican Cornbread Casserole
- Season to Taste: Adjust the seasoning of the beef mixture to your preference.
- Use Fresh Ingredients: Fresh vegetables and high-quality spices enhance the flavor.
- Even Topping: Spread the cornbread batter evenly over the filling to ensure even baking.
- Check for Doneness: Use a toothpick to check if the cornbread is fully baked.
- Rest Before Serving: Allow the casserole to cool slightly before serving to let the flavors meld.
- Customize the Heat: Add more or less chili powder and green chilies to adjust the spiciness.
Variations of Pioneer Woman Mexican Cornbread Casserole
- Vegetarian: Omit the ground beef and add more beans and vegetables.
- Spicy: Add diced jalapeños to the filling and cornbread batter for extra heat.
- Cheesy: Mix additional cheese into the filling for a richer flavor.
- Turkey: Use ground turkey instead of beef for a leaner option.
- Gluten-Free: Substitute with gluten-free flour in the cornbread batter.
Storing Pioneer Woman Mexican Cornbread Casserole: Best Practices
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze individual portions for up to 2 months.
- Label: Clearly label containers with the date for easy tracking.
- Cool Completely: Allow the casserole to cool completely before storing it to prevent condensation.
Reheating Pioneer Woman Mexican Cornbread Casserole: Best Practices
- Oven Method: Reheat in a 350°F oven until warmed through, about 20 minutes.
- Microwave Option: Heat individual servings in the microwave on medium power.
- Cover for Moisture: Cover with foil or a microwave-safe lid to retain moisture.
- Stir Occasionally: Stir during reheating to ensure even warming.
How to Make Pioneer Woman Cabbage Rolls Healthier
To make Pioneer Woman Cabbage Rolls healthier, consider the following modifications:
- Use Lean Meat: Opt for lean ground beef, turkey, or chicken to reduce fat content.
- Increase Vegetables: Add finely chopped vegetables like carrots, bell peppers, or spinach to the filling for extra nutrients.
- Whole Grains: Substitute white rice with brown rice or quinoa to increase fiber.
- Low-Sodium Ingredients: Use low-sodium tomato sauce and broth to reduce sodium levels.
- Limit Added Sugar: Avoid adding extra sugar to the tomato sauce.
- Healthy Cooking Methods: Instead of frying, bake the cabbage rolls in the oven for a healthier cooking method.
- Portion Control: Serve with a side salad to ensure balanced meal portions.
Nutrition Value (per serving):
- Calories: 450
- Protein: 24g
- Fat: 18g
- Carbohydrates: 50g
- Fiber: 8g
- Sugar: 8g
- Sodium: 980mg
Other Yummy Recipes:
- Pioneer Woman Chicken Tortilla Casserole
- Pioneer Woman Cabbage Casserole
- Pioneer Woman Spaghetti and Cheese
FAQs
How do I make Pioneer Woman Mexican Cornbread Casserole spicier?
To make Pioneer Woman Mexican Cornbread Casserole spicier, you can increase the amount of chili powder or add diced jalapeños to both the beef filling and the cornbread batter. Adjust the spice level to your preference by tasting and adding more spices as needed.
Can I prepare Pioneer Woman Mexican Cornbread Casserole in advance?
Yes, you can prepare Pioneer Woman Mexican Cornbread Casserole in advance. Assemble the casserole as directed but do not bake it. Cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven.
What can I use instead of ground beef?
If you prefer not to use ground beef, you can substitute it with ground turkey, chicken, or even crumbled tofu for a vegetarian version. Ensure that whatever protein you choose is cooked through and seasoned well before assembling the casserole.
How do I reheat Pioneer Woman Mexican Cornbread Casserole without drying it out?
To reheat Pioneer Woman Mexican Cornbread Casserole without drying it out, cover the casserole with foil and place it in a preheated 350°F oven until warmed through about 20 minutes. For individual servings, use a microwave on medium power, covering the dish with a microwave-safe lid to retain moisture. Adding a small amount of salsa or sour cream before reheating can also help keep it moist.
Final Words
The Pioneer Woman Mexican Cornbread Casserole is a delicious and satisfying dish that combines the rich flavors of Mexican cuisine with the comforting taste of cornbread. Perfect for family dinners, gatherings, or a cozy night in, this casserole is sure to become a favorite in your home. Enjoy the hearty, cheesy goodness and the ease of preparation with this wonderful recipe!
Print
Pioneer Woman Mexican Cornbread Casserole
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American fusion
Description
The Pioneer Woman Mexican Cornbread Casserole is a layered dish consisting of a savory filling made with seasoned ground beef, corn, beans, and tomatoes, topped with a fluffy cornbread mixture. It’s a comforting and satisfying meal that combines the zesty flavors of Mexican cuisine with the classic taste of cornbread.
Ingredients
For the Filling:
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
For the Cornbread Topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup honey
- 1/4 cup melted butter
- 1 cup shredded cheddar cheese
- 1 can (4 oz) diced green chilies (optional)
Instructions
- Preheat your oven: Set it to 375°F (190°C).
- Cook the ground beef: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add vegetables and seasoning: Add the chopped onion and green bell pepper to the skillet and cook until softened. Stir in the black beans, corn, diced tomatoes with green chilies, taco seasoning, chili powder, cumin, salt, and pepper. Cook for 5-7 minutes until everything is well combined and heated through.
- Prepare the baking dish: Transfer the beef mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- Make the cornbread batter: In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, honey, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded cheddar cheese and diced green chilies, if using.
- Top the casserole: Pour the cornbread batter over the beef mixture in the baking dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro, sour cream, or salsa if desired.
