One-Skillet Mexican Cornbread Casserole

A warm, beefy filling loaded with beans, corn, and chiles bakes right under a golden cornbread crust. Everything comes together in one skillet, so cleanup is as simple as the cooking.

You get a one-dish dinner that tastes like a cross between classic chili and fresh baked cornbread. It is hearty without being heavy, and the leftovers hold up surprisingly well for lunch the next day.

What Makes This Casserole So Good

The cornbread topping stays tender on the inside while the bottom edge gets lightly crisp from the hot skillet. Underneath, the filling is thick and savory, with just enough liquid from the tomatoes to keep everything from drying out.

I keep reaching for this recipe on busy nights because the pantry staples do all the heavy lifting. There is no layering to fuss over and no separate bread to prepare, it all bakes together in about half an hour.

Ingredients

• 1 lb ground beef: 85/15 gives good flavor, lean will work too.
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning: or 2 tbsp homemade blend.
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained: fire-roasted adds a subtle char if you have it.
• 1 can (10 oz) diced tomatoes with green chiles, undrained: regular diced tomatoes plus a small can of mild green chiles works just as well.
• 1 1/2 cups shredded cheddar cheese, divided: pepper jack for more heat.
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 2/3 cup milk, any fat content
• 2 tbsp melted butter, plus more if your skillet is not well seasoned
• Pickled jalapeño slices, sour cream, and fresh cilantro, for serving

Variations / Substitutions

• Use ground turkey or crumbled chorizo: chorizo adds a smoky spice, just drain off some fat after browning.
• Swap the beans: pinto or kidney beans hold their shape just as well.
• Skip the sugar: leave it out for a more savory cornbread layer, or replace it with a teaspoon of honey.
• Add diced bell pepper: stir in half a cup with the onion for a little sweetness and color.
• Make it spicy: use hot diced tomatoes with green chiles and top with fresh jalapeño rounds.

If you like this style of dinner, our easy taco pasta bake delivers the same weeknight comfort with a different twist.

How to Make One-Skillet Mexican Cornbread Casserole

Step 1: Brown the Beef

Set a 10-inch cast-iron skillet over medium-high heat and add the 1 lb ground beef along with the diced onion. Cook, breaking the meat apart with a spoon, until the beef is no longer pink and the onion softens, about 6 to 8 minutes. Stir in the minced garlic and taco seasoning and let it cook for 1 minute more.

The mixture will look crumbly and deeply browned at the edges. That little bit of browning is what builds the savory base of the whole dish.

Step 2: Simmer the Filling

Pour in the drained black beans, corn, and the undrained can of diced tomatoes with green chiles. Stir everything together and let it bubble gently for 3 to 4 minutes so the flavors come together and any excess liquid reduces. Then remove the skillet from the heat.

While the filling is still hot, stir in 1 cup of the shredded cheese until it just starts to melt into the mixture. The filling should look thick enough to hold its shape when you drag a spoon through it.

Step 3: Mix the Cornbread Topping

In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, and salt until evenly combined. In a separate small bowl, whisk the egg, milk, and melted butter. Pour the wet ingredients into the dry and stir just until no dry streaks remain, the batter will look a little lumpy and that is exactly what you want.

Overmixing here will make the topping tough, so stop as soon as it comes together. Set it aside and turn your attention back to the skillet.

Step 4: Assemble and Bake

Preheat the oven to 400°F (200°C). Spoon the cornbread batter in large dollops over the beef filling, then use the back of the spoon to spread it gently to the edges. It does not need to be perfect, some filling peeking through looks nice. Scatter the remaining 1/2 cup cheese on top and lay a few pickled jalapeño slices over the surface.

Bake on the middle rack until the top is golden and a toothpick inserted into the cornbread layer comes out clean, 20 to 25 minutes. The edges will bubble around the sides and the kitchen will smell like baked cornbread.

Step 5: Slice and Serve

Let the casserole rest in the skillet for 5 minutes so the filling can set up. Cut it into wedges right from the pan and serve with a dollop of sour cream and a handful of torn cilantro.

The bottom of the cornbread will have a light crust from the hot skillet, and each wedge lifts out cleanly.

A Few Tips Before You Start

• A well-seasoned cast-iron skillet gives you the best crust, but any 10-inch oven-safe skillet works. If yours is stainless steel, lightly butter the bottom before adding the beef.
• For extra tang, use pickled jalapeño slices straight from the jar instead of fresh.
• Make a vegetarian version by swapping in plant-based ground and using vegetable stock in place of any meat drippings.
• The filling can be cooked a day ahead. Let it cool, cover, and refrigerate. Bring it to room temperature while you preheat the oven and mix the topping.

Bake times for different pans:

Storing Leftover Casserole

• Refrigerate: Cool the casserole completely, then cover the skillet or transfer slices to an airtight container. It keeps well for up to 4 days.
• Reheating: Warm individual portions in the microwave or reheat the whole skillet in a 350°F (175°C) oven for about 12 to 15 minutes, just until heated through. The cornbread stays tender.

Frequently Asked Questions

Can I use a boxed cornbread mix instead?

Yes. Prepare the mix according to the package directions, then dollop it on as directed. Skip the dry and wet ingredients for the topping in the recipe.

How do I make this casserole spicier?

Add a diced fresh jalapeño or a pinch of cayenne to the beef mixture, and use pepper jack cheese. The pickled jalapeño topping also brings a tangy heat.

Can I freeze the baked casserole?

Yes. Cool it completely, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

What if I do not have a cast-iron skillet?

Brown the filling in any pan, transfer it to a greased 8×8-inch baking dish, then spread the batter on top and bake as written. You will not get the same crisp bottom, but the dish still works.

Mexican Cornbread Casserole Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (10 oz) diced tomatoes with green chiles, undrained
• 1 1/2 cups shredded cheddar cheese, divided
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 2/3 cup milk
• 2 tbsp melted butter
• Pickled jalapeño slices, sour cream, and fresh cilantro, for serving

Method

 

1. In a 10-inch cast-iron skillet over medium-high heat, brown the ground beef and onion together until the meat is no longer pink, about 6 to 8 minutes. Stir in garlic and taco seasoning; cook 1 minute.
2. Add the beans, corn, and diced tomatoes with their juices. Simmer for 3 to 4 minutes, then remove from heat. Stir in 1 cup of the cheese.
3. In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk egg, milk, and melted butter. Stir wet into dry just until combined.
4. Preheat oven to 400°F (200°C). Spread the cornbread batter over the filling, top with the remaining 1/2 cup cheese and jalapeño slices, and bake until golden and a toothpick comes out clean, 20 to 25 minutes.
5. Rest the casserole for 5 minutes, then slice into wedges. Serve with sour cream and cilantro.

Notes

If your skillet handles are not oven-safe, wrap them tightly in a double layer of foil before baking. For extra smoky depth, use fire-roasted corn and a pinch of smoked paprika in the beef mixture.