Fiesta Casserole

I made this for dinner Sunday night and it was easy, quick and delicious!  The leftovers taste great too.  I adapted it from Brooke at  I wasn’t able to get a good picture of it, so go to her blog if you need to see a photo.

Fiesta Cornbread


1 pound ground beef

1 medium onion, chopped

2 cloves garlic, minced

1 packet taco seasoning

1 can (10 oz.) Mexi-corn, drained (regular corn works fine)

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) Ro-tel diced tomatoes with chili peppers, drained

1 Jiffy cornbread/muffin mix (8.5 oz.) and the ingredients to prepare it.

1/2 cup shredded cheddar cheese

1 can (4 oz. or 7 oz.) diced green chilies, drained (optional)


Preheat oven to 350 degrees.  Spray a large casserole dish (I used a glass 7×11 Pyrex dish) with non-stick cooking spray.

In a large skillet, brown ground beef with onion and garlic.  Drain.  Return to skillet and heat to medium low, add taco seasoning, beans, tomatoes, and corn.  Stir to combine and heat thoroughly.

Meanwhile, prepare cornbread mix as directed on box with egg and milk.  Stir in cheese and canned chili peppers. I used a 7 oz. can of chilies.

Pour meat mixture into casserole dish and press it down slightly with a spatula.  Top with cornbread batter.  Bake uncovered for 20-30 minutes or until cornbread is golden brown.

Yields 6 really large servings.

This definitely has some kick to it.  If you want to reduce the spiciness, omit the chilies in the cornbread, use regular diced tomatoes, and regular corn.

If you use a larger casserole dish (9×13 or bigger), you may want to double the cornbread batter.

1 Comment (+add yours?)

  1. Trackback: Cornbread Casserole « EASY AS PIE!

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