Stuffed Fiesta Cornbread Casserole
Stuffed Fiesta Cornbread Casserole Recipe - A loaded Mexican cornbread with colorful layers and tons of flavor! It's a side dish and a meal, all in one.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
For the Filling:
- 1 pound ground beef
- 1 packet taco seasoning
- 15 ounces diced tomatoes with liquid (1 can)
- 15 ounces black beans, drained and rinsed (1 can)
- 1 cup sliced green onions plus 1-2 tablespoons more for top
- 1 cup chopped bell peppers (green and red, 1/2 cup of each)
- 1/2 cup roughly chopped cilantro plus 1-2 tablespoons for top
- 1 can black olives, drained and sliced (small)
- 8 ounces extra sharp cheddar cheese shredded and divided into 3 equal parts
- Optional: salsa and sour cream for garnish
Preheat the oven to 400 degrees F. Place a large skillet over medium heat. Add the ground beef and taco seasoning. Break the ground beef into small pieces as it browns. Stir in the black beans and tomatoes. Simmer until most of liquid has reduced to a thick paste.
Prepare the cornbread: Mix all the dry ingredients together in a bowl. Mix the wet ingredients together in another bowl. Stir the wet ingredients into the dry ingredients until almost combined. Mix in the corn and green chilies. Stirring until everything is just combined. Don't over mix.
Spread half of the cornbread mixture over the bottom of a buttered 8x12-inch or 9x13-inch baking dish.
Layer in order one-half of each filling: bell peppers, green onions, black olives, cilantro, and one-third of the cheese over the cornbread.
Top that with all of the seasoned ground beef, bean and tomato mixture.
Repeat step 5 in the opposite order, starting with one-third of the cheese, then the rest of the cilantro, olives, onions and peppers. Top with the rest of the cornbread mix.
Bake on the middle rack for approximately 30 minutes. Check to see if it's done by inserting a toothpick into the cornbread. If it comes out clean, it's ready. Bake 10 more minutes if needed. Cover the top if it's getting too brown.
Sprinkle with the rest of the cheese, reserved green onions, and cilantro. Pop it back in the oven until the cheese is bubbly.
Serving: 8ounces | Calories: 495kcal | Carbohydrates: 54g | Protein: 17g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 1005mg | Potassium: 480mg | Fiber: 7g | Sugar: 14g | Vitamin A: 23.6% | Vitamin C: 24.8% | Calcium: 19.3% | Iron: 20.2%