Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) lean ground beef
- 1 tbsp olive oil (if beef is very lean)
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 small jalapeño, seeded and minced (optional)
- 2 tbsp tomato paste
- 1 (14.5 oz / 410 g) can diced tomatoes with green chiles, drained
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 tsp ground cumin, 1½ tsp chili powder, ½ tsp smoked paprika
- 1 tsp kosher salt, ½ tsp black pepper, ½ tsp dried oregano
- ¼ cup beef broth or water (as needed)
- 1 cup shredded cheddar or Mexican-blend cheese
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt
- 1 cup buttermilk
- 1 large egg
- ¼ cup unsalted butter, melted
- Optional toppings: sour cream, cilantro, green onions, jalapeño slices
Do This
- 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
- 2. Sauté onion, bell pepper, and jalapeño in oil until softened; add garlic and cook briefly.
- 3. Add ground beef; cook and crumble until browned. Drain excess fat if needed.
- 4. Stir in tomato paste, tomatoes with green chiles, black beans, corn, spices, salt, pepper, and broth. Simmer 5–7 minutes until thickened; spread in baking dish and sprinkle with cheese.
- 5. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl mix buttermilk, egg, and melted butter, then combine into a smooth batter.
- 6. Pour batter evenly over beef layer. Bake 25–30 minutes, until cornbread is golden and a toothpick comes out clean. Rest 10 minutes, garnish, and serve.
Why You’ll Love This Recipe
- Comfort-food classic: cozy, cheesy, and deeply savory with a fluffy, slightly sweet cornbread top.
- All-in-one dinner: protein, beans, and cornbread in a single pan, perfect for busy weeknights.
- Tex-Mex flavors: chili-style beef, tomatoes with green chiles, cumin, and corn for a fun twist on traditional casserole.
- Flexible and forgiving: easy to swap proteins, add veggies, or adjust the heat level to your taste.
Grocery List
- Produce: 1 small yellow onion, 1 red bell pepper, 2 cloves garlic, 1 small jalapeño (optional), fresh cilantro (optional), green onions (optional), 1 lime (optional for serving).
- Dairy: Shredded cheddar or Mexican-blend cheese, buttermilk, 1 large egg, unsalted butter, sour cream (optional for topping).
- Pantry: Lean ground beef, olive oil, yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, black pepper, chili powder, ground cumin, smoked paprika, dried oregano, tomato paste, 1 can diced tomatoes with green chiles, 1 can black beans, frozen corn kernels, beef broth or water.
Full Ingredients
For the Tex-Mex Beef Layer
- 1 tbsp olive oil (omit if beef is not lean)
- 1 lb (450 g) lean ground beef
- 1 small yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 small jalapeño, seeded and minced (optional, for heat)
- 2 tbsp tomato paste
- 1 (14.5 oz / 410 g) can diced tomatoes with green chiles, drained
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 cup frozen corn kernels (no need to thaw)
- 1½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- ¼ cup beef broth or water (use as needed to loosen the mixture)
- 1 cup (about 4 oz / 115 g) shredded cheddar or Mexican-blend cheese
For the Sweet Cornbread Topping
- ¾ cup (100 g) yellow cornmeal
- ¾ cup (95 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup (240 ml) buttermilk (see variation for substitute)
- 1 large egg, at room temperature if possible
- ¼ cup (55 g) unsalted butter, melted and slightly cooled
Optional Garnishes and Toppings
- Chopped fresh cilantro
- Sliced green onions
- Thinly sliced jalapeños
- Sour cream
- Lime wedges
- Extra shredded cheese
Step-by-Step Instructions
Step 1: Preheat the oven and prep the baking dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with butter or cooking spray. Set it aside. This size dish gives a nice balance between a hearty beef layer and a satisfying cornbread topping.
Step 2: Sauté the aromatics
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and cook for 4–5 minutes, stirring occasionally, until they begin to soften and look slightly translucent. If using jalapeño, add it now. Cook for another 1–2 minutes.
Add the minced garlic and cook for 30–60 seconds, just until fragrant. Avoid browning the garlic, as that can make it taste bitter.
Step 3: Brown the beef
Add the ground beef to the skillet with the vegetables. Use a wooden spoon or spatula to break it into small crumbles as it cooks. Continue cooking for 6–8 minutes, or until the beef is no longer pink.
If there is a lot of rendered fat in the pan, carefully spoon off and discard most of it, leaving just a thin coating to keep the mixture flavorful but not greasy.
Step 4: Build the Tex-Mex chili layer
Stir in the tomato paste and cook for about 1 minute to caramelize it slightly. Then add the diced tomatoes with green chiles, black beans, frozen corn, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine everything.
If the mixture seems very thick or dry, splash in the beef broth or water, 1–2 tablespoons at a time, until it reaches a saucy but not soupy consistency. Simmer over medium-low heat for 5–7 minutes, stirring occasionally, to meld the flavors.
Taste and adjust seasoning with more salt or chili powder if you like it bolder. Transfer the beef mixture to the prepared baking dish and spread it into an even layer. Sprinkle the shredded cheese evenly over the top.
Step 5: Mix the cornbread batter
In a medium bowl, whisk together the dry ingredients for the cornbread: cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl or large measuring jug, whisk the buttermilk, egg, and melted butter until smooth. Pour the wet ingredients into the dry ingredients. Gently whisk or stir with a spatula just until the batter comes together and no big pockets of dry flour remain. A few small lumps are fine; overmixing can make the cornbread tough.
Step 6: Assemble the casserole
Pour the cornbread batter over the cheesy beef mixture in the baking dish. Use a spatula to spread it gently into an even layer, making sure it reaches all the corners. Try not to press the batter down into the beef layer; you want a distinct cornbread top that can rise and stay fluffy.
Step 7: Bake, rest, and serve
Place the casserole in the preheated oven and bake for 25–30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center of the cornbread (not down into the beef) comes out clean or with just a few moist crumbs.
Remove from the oven and let the casserole rest for at least 10 minutes. This helps the beef layer set slightly so it slices more neatly, and it keeps the cornbread from crumbling apart. Top with chopped cilantro, sliced green onions, extra cheese, sour cream, or jalapeño slices if desired. Cut into squares and serve warm.
Pro Tips
- Use the right pan size: A 9×13-inch dish gives a balanced ratio of beef to cornbread. A smaller pan will make the cornbread very thick and may require extra bake time.
- Adjust the heat level: For a mild casserole, skip the jalapeño and choose mild diced tomatoes. For more heat, keep the jalapeño seeds, add extra chili powder, or serve with hot sauce.
- Do not overmix the batter: Stir the cornbread only until just combined. Overmixing develops gluten and can make it dense instead of tender and fluffy.
- Check doneness carefully: Insert a toothpick into the center of just the cornbread. If it comes out wet, bake a few minutes longer, tenting loosely with foil if the top is browning too quickly.
- Make it in a cast-iron skillet: If your skillet is oven-safe and about 12 inches wide, you can cook the beef in it, add the cheese, top with batter, and bake directly in the same pan for fewer dishes and great crusty edges.
Variations
- Turkey or chicken version: Substitute ground turkey or ground chicken for the beef. Add 1 extra tablespoon of olive oil to keep it from drying out, and season generously since poultry is milder in flavor.
- Vegetarian Tex-Mex casserole: Omit the beef and use an extra can of black beans or a can of pinto beans plus an extra cup of corn. You can add diced zucchini or mushrooms for more vegetables and umami.
- Shortcut with boxed cornbread mix: Replace the from-scratch cornbread with one 8.5 oz (240 g) box of cornbread mix prepared according to package directions, then spread it over the beef layer and bake as instructed.
Storage & Make-Ahead
Allow the casserole to cool to room temperature, then cover tightly with foil or transfer portions to airtight containers. Store in the refrigerator for up to 3–4 days. Reheat individual servings in the microwave (about 1–2 minutes) or rewarm the whole dish in a 350°F (175°C) oven, covered, for 15–20 minutes, until heated through.
To freeze, cool completely, wrap well (or pack into freezer-safe containers), and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven at 350°F (175°C) until hot in the center. For easy weeknights, you can also make just the beef layer up to 2 days ahead and refrigerate it. When ready to bake, warm it slightly on the stove or in the oven, add cheese and fresh cornbread batter on top, and bake as directed.
Nutrition (per serving)
Approximate values per serving (1/6 of the casserole): about 560 calories, 31 g protein, 31 g fat, 39 g carbohydrates, 4 g fiber, and 8 g sugar. These numbers will vary based on the exact brands of ingredients and any toppings you add.
