Mexican Cornbread Casserole is an easy, comforting dinner recipe featuring a layer of taco-seasoned ground beef mixed with salsa, black beans, corn, and olives, and topped with green chile cheddar cornbread!
1batch Homemade Cornbread MixOR 1 (8.5-oz. package store-bought cornbread mix), plus ingredients to prepare as directed
1cupgrated cheddar cheese
1can(4-ounces) diced green chiles
With oven rack in center position, preheat oven to 350°F. Lightly grease or spray an 8-inch square baking dish with nonstick cooking spray.
Set a pot or large skillet over medium heat and cook ground beef until browned. Drain grease, stir in salsa and taco seasoning, and bring to a simmer. Cook for 5 minutes on low until thickened. Stir in black beans, corn, and black olives, and transfer mixture to prepared baking dish, spreading it in an even layer.
Prepare cornbread batter according to package directions, stirring in cheddar cheese and green chiles until just combined. Spread batter over beef mixture, smoothing to edges of dish. Bake, uncovered, for 30 to 35 minutes or until cornbread is golden brown and tests done with a toothpick. Serve with sour cream, additional salsa, cheddar cheese, black olives, diced tomatoes, diced avocado, or your favorite garnishes.
You may use something other than an 8-inch square baking dish as long as it has a similar capacity. Just make sure it's not too deep or the cornbread may not cook through.
Use mild salsa, or even tomato sauce, for a mild dish. Use hot salsa if you prefer more spice. You may omit the green chiles if you wish, but they are typically pretty mild (unless they are labeled hot).
Corn does not have to be completely thawed. I typically toss it in a colander on top of the black beans and rinse everything together, which partially thaws the corn.