Pioneer Woman Mexican Cornbread Casserole Recipe

This Pioneer Woman Mexican Cornbread Casserole Recipe is a cheesy and hearty one-pan meal that combines savory, taco-spiced ground beef with a fluffy, golden cornbread topping. It’s a straightforward, comforting dish perfect for a busy weeknight dinner, ready in about an hour.

Pioneer Woman Mexican Cornbread Casserole Recipe Ingredients

• 1 lb ground beef: Forms the rich, savory base of the casserole. 80/20 ground chuck is a great choice for its balance of flavor and fat.
• 1 (1-oz) packet taco seasoning: The quickest way to infuse the beef with a classic blend of chili, cumin, and other Tex-Mex spices.
• 1 (14.5-oz) can diced tomatoes, undrained: Using the tomatoes undrained is key, as the juice adds essential moisture and tangy tomato flavor that creates a saucy filling.
• 1 (14.5-oz) can corn, drained: Provides pops of sweetness and a pleasant, tender texture that contrasts beautifully with the beef.
• ½ cup water: Helps to combine the taco seasoning with the meat and tomatoes, ensuring the filling is saucy and not dry.
• 1 large egg: Acts as a binder for the cornbread topping, giving it structure and richness.
• 1 cup self-rising white buttermilk cornmeal mix: This is the secret to a fluffy, tender cornbread topping with a slight tang that complements the savory filling.
• ½ cup milk: Adds necessary moisture to the cornbread batter for a soft, cake-like crumb. Whole milk will provide the richest result.
• 2 tbsp vegetable oil: Contributes to a tender, moist cornbread topping and prevents it from being dry.
• 1 cup shredded cheddar cheese: A sharp or medium cheddar provides a classic, gooey, and flavorful melted cheese crust.

How To Make Pioneer Woman Mexican Cornbread Casserole

1. Prep the Oven and Pan: First, position a rack in the middle of your oven and preheat it to 400°F. Generously grease an 8-inch square casserole dish with butter or non-stick spray to prevent the casserole from sticking.
2. Brown the Beef: In a large skillet over medium-high heat, add the ground beef. Cook, breaking it apart with a wooden spoon, until it’s thoroughly browned and no pink remains. Carefully drain off any excess grease from the skillet.
3. Simmer the Filling: Return the skillet to the heat and stir in the taco seasoning packet until the beef is evenly coated. Add the undrained diced tomatoes, the drained corn, and the water. Stir everything together and bring the mixture to a lively simmer. Let it bubble away for 2-3 minutes, which allows the flavors to meld and the sauce to slightly thicken.
4. Assemble the Base: Carefully pour the hot beef mixture into your prepared casserole dish and use a spatula to spread it into an even layer. This creates a solid foundation for the topping.
5. Mix the Cornbread Topping: In a separate medium bowl, whisk together the cornmeal mix, milk, egg, and vegetable oil. Add about half of the shredded cheddar cheese and stir gently with a spatula just until the ingredients are combined. It’s very important not to overmix; a few lumps in the batter are perfectly fine and are the key to a tender topping.
6. Top and Bake: Spoon the cornbread batter in dollops over the beef filling. Use the back of the spoon or an offset spatula to gently spread it into an even layer, covering the filling from edge to edge. Sprinkle the remaining cheese evenly over the top. Bake for 30-35 minutes, or until the cornbread topping is puffed, golden brown, and a toothpick inserted into the center comes out clean with no wet batter attached.
7. Rest Before Serving: This step is crucial. Let the casserole rest on a wire rack for at least 5-10 minutes before cutting into it. This allows the filling to set and the cornbread to firm up, ensuring you get clean, beautiful slices instead of a crumbly mess.

Recipe Tips

• How to avoid a tough cornbread topping? The key is minimal mixing. Once you add the wet ingredients to the dry, stir only until they are just moistened. Overworking the batter develops the gluten, which results in a dense and tough cornbread instead of a light and fluffy one.
• Can I add more flavor? Absolutely. This recipe is a great canvas for customization. For a smoky flavor, add a ½ teaspoon of smoked paprika. For more heat, mix in a 4-oz can of diced green chiles or finely chopped jalapeños with the beef. To add more depth, sauté a small, chopped onion with the ground beef.
• How do I know when it’s perfectly cooked? The top should be a beautiful, deep golden brown and feel firm to the touch. The most reliable test is inserting a wooden toothpick into the center of the cornbread. If it comes out clean, the casserole is done. If it has wet batter on it, it needs a few more minutes in the oven.
• What’s the best cheese to use? While classic sharp cheddar is delicious, don’t be afraid to experiment. A Monterey Jack or Colby cheese will give you an even meltier, gooier topping due to their higher moisture content. For a spicy kick, a Pepper Jack blend is an excellent choice. Using a combination of cheeses often yields the best flavor and texture.

What To Serve With Mexican Cornbread Casserole

This is a fantastic one-pan meal, but a simple side dish can elevate it into a more complete dinner.

• A crisp green salad: A simple salad with romaine lettuce, cherry tomatoes, and cucumber tossed in a creamy ranch or a zesty cilantro-lime vinaigrette provides a fresh, cool contrast to the rich, warm casserole.
• A dollop of sour cream or plain Greek yogurt: The cool creaminess cuts through the richness of the beef and cheese, adding another layer of flavor and texture.
• Sliced avocado or simple guacamole: The buttery texture of fresh avocado or a scoop of simple guacamole (just mashed avocado, lime juice, and salt) complements the Tex-Mex flavors perfectly.
• Your favorite salsa or pico de gallo: A fresh tomato salsa or pico de gallo adds a bright, acidic kick that lightens up the whole dish.

How To Store Mexican Cornbread Casserole

• Refrigerate: Allow the casserole to cool completely, then cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. It will keep well in the refrigerator for up to 4 days.
• Freeze: For longer storage, wrap individual portions tightly in plastic wrap and then a layer of aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating for the best results.

Mexican Cornbread Casserole Nutrition Facts

• Calories: 327.4 kcal
• Fat: 12.2g
• Saturated fat: 4.2g
• Cholesterol: 97.7mg
• Sodium: 2406mg
• Carbs: 30.7g
• Protein: 23.7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Mexican Cornbread Casserole Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

327

kcal

A savory ground beef filling is topped with a cheesy, tender cornbread crust for the ultimate one-pan comfort meal.

Ingredients

• 1 lb ground beef

• 1 (1-oz) packet taco seasoning

• 1 (14.5-oz) can diced tomatoes, undrained

• 1 (14.5-oz) can corn, drained

• ½ cup water

• 1 large egg

• 1 cup self-rising cornmeal mix

• ½ cup milk

• 2 tbsp vegetable oil

• 1 cup shredded cheddar cheese

Directions

• Preheat oven to 400°F. Brown beef, drain fat, then stir in taco seasoning, tomatoes, corn, and water; simmer.
• Pour the beef mixture into a greased 8-inch casserole dish.
• In a separate bowl, mix cornmeal, milk, egg, oil, and half the cheese until just combined.
• Spoon the batter over the beef filling and spread gently. Top with the remaining cheese.
• Bake for 30-35 minutes until the cornbread topping is golden and cooked through.
• Let the casserole rest for 10 minutes before cutting and serving to allow it to set.

Notes

• Do not overmix the cornbread batter; a few lumps are fine and will ensure a tender topping.
• For extra flavor or heat, add a can of diced green chiles or sautéed onions to the beef mixture.
• Letting the casserole rest for at least 10 minutes after baking is crucial to prevent it from falling apart when served.
• Ensure you drain the corn well and simmer the filling to avoid a soggy bottom layer.