Easy Tex-Mex Casserole


1 pound 454 g ground beef

1 medium yellow onion diced

1 green bell pepper diced

1 teaspoon ground cumin

1/2 teaspoon salt

1 cup 240 g salsa (I used a corn and black bean salsa)

1 15.25 ounce/432 g can corn, drained

1 8 ounce/227 g cornbread mix


Preheat the oven to 400°F (204°C).

In a skillet, cook the ground beef, onion, bell pepper, cumin, and salt until the beef is cooked through and the onions are translucent.

Add the salsa and corn to the beef mixture and cook for an additional 10 minutes.

Pour the mixture into a 9×9 inch (23×23 cm) casserole dish.

Prepare the cornbread mix according to package directions and spread it on top of the beef mixture.

Bake for 20-25 minutes, or until the cornbread is cooked through and golden on top.

Serve immediately.


You can customize this recipe by using different types of ground meat such as turkey or chicken.

If you prefer a spicier casserole, you can use a hot salsa or add some chopped jalapenos.

You can also add some shredded cheese on top of the cornbread batter before baking for an extra cheesy casserole.

See also  Baked Pork Chops