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Cheesy Mexican Beef Enchilada Cornbread Bake Recipe

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4.3 from 48 reviews

This layered cornbread casserole brings together a savory spiced ground beef mixture with a moist, buttery cornbread topping. Infused with classic Mexican flavors like enchilada sauce, diced tomatoes, black beans, and a spicy taco seasoning, this hearty dish is perfect for a comforting family meal. The cornbread layer is light and slightly sweet, balancing the robust, cheesy meat mixture beneath with bursts of fresh bell peppers and garlic.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Cornbread Layer

  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/2 teaspoon salt

Meat Mixture

  • 1 pound ground beef (91% lean, 9% fat)
  • 2 cloves garlic, minced
  • 1/2 onion, chopped
  • 5-6 mini bell peppers, chopped
  • Salt and pepper, to taste
  • 3 tablespoons taco seasoning
  • 1 (10 ounce) can red enchilada sauce
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, drained
  • 1 cup salsa
  • 2 cups Mexican blend cheese
  • Cilantro, chopped (optional)

Instructions

  1. Prepare the Meat Mixture: In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess fat. Add minced garlic, chopped onion, and mini bell peppers. Cook until the vegetables are tender, about 5 minutes. Season with salt, pepper, and taco seasoning; stir to combine.
  2. Add Sauce and Beans: Pour in the red enchilada sauce, diced tomatoes with their juice, black beans, and salsa. Stir well and let the mixture simmer for 10 minutes to blend the flavors. Remove from heat.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or casserole pan.
  4. Mix Cornbread Batter: In a large bowl, whisk together melted butter and sugar until combined. Add eggs and buttermilk, mixing well. In a separate bowl, sift together the baking soda, flour, cornmeal, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
  5. Assemble the Casserole: Spread the prepared meat mixture evenly over the bottom of the baking dish. Sprinkle half of the Mexican blend cheese evenly over the meat layer. Carefully pour the cornbread batter over the top, spreading it evenly to cover the entire surface. Sprinkle the remaining cheese on top of the cornbread batter.
  6. Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. The cheese on top should be melted and bubbly.
  7. Cool and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with freshly chopped cilantro if desired. Cut into squares and serve warm.

Notes

  • Use full-fat buttermilk for best texture in cornbread.
  • For a spicier dish, add diced jalapeños or increase taco seasoning.
  • Leftovers can be refrigerated for up to 3 days and reheated.
  • You can substitute ground turkey or chicken for a leaner meat option.
  • Fresh cilantro adds a bright finish but can be omitted if preferred.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://allyumcooks.com/cheesy-mexican-beef-enchilada-cornbread-bake-recipe/