By now, most people have seen the yummy recipe videos online. This recipe sort of came from one of those, but I’ve changed it so many times, I don’t even remember what it originally had in it. I do remember it was supposed to be chicken, but ground beef is easier and I’m lazy.
Cornbread casserole is easy, reheats well, and you can make it anything you want.
- Ground beef
- Taco or burrito seasoning
- Ro-tel tomatoes with peppers
You’ll notice I didn’t say what kind of cheese, beans or corn. That’s because you can use whatever kind you want. I like to use chipotle beans, southwest corn and Mexican blend cheese. You can also use as much ground beef as you want. If you’re making a 9 x 13 pan, 2 lbs. makes it good and meaty.
- Brown ground beef – drain if needed
- Add taco/burrito seasoning and stir
- Drain corn and beans if you want. If you like your casserole extra saucy just dump the cans in
- Add corn, beans and tomatoes
- Stir it all together and let it simmer while you make the cornbread.
You can either make cornbread from scratch, or use a packaged cornbread mix. The cornbread batter will be poured on top, so make it as thick or thin as you like. A single batch of cornbread batter makes a thin, even layer. If you double the recipe, it cooks up to about the same thickness as cornbread in a 9 x 9 pan.
- Spray a 9 x 13 pan with cooking spray
- Pour in meat mixture
- OR pour in half the meat mixture, add a layer of cheese, then add the rest of the meat mixture.
- Pour cornbread on top
- Sprinkle cheese over cornbread.
- Bake according to cornbread instructions – probably something along the lines of 400 for 25 minutes.
I like to serve it with sour cream, but I think it would probably be good with guacamole, too.
As the kids would say, easy peasy! Have fun making it whatever you want, adding or changing anything you want.