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Pioneer Woman Mexican Cornbread Casserole

Pioneer Woman Mexican Cornbread Casserole

  • Author: Anabelle McLean
  • 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

Scale

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

  1. Preheat your oven: Set it to 375°F (190°C).
  2. Cook the ground beef: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
  3. 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.
  4. Prepare the baking dish: Transfer the beef mixture to a greased 9×13-inch baking dish, spreading it out evenly.
  5. 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.
  6. Top the casserole: Pour the cornbread batter over the beef mixture in the baking dish, spreading it out evenly.
  7. 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.
  8. Cool and serve: Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro, sour cream, or salsa if desired.

Did you make this recipe?

Find it online: https://bellesbestbites.com/pioneer-woman-mexican-cornbread-casserole/