Are you ready to take your taste buds on a fiesta? The Crock Pot Mexican Cornbread Casserole is the ultimate comfort food that combines savory ground beef, hearty black beans, and sweet corn, all topped with a fluffy layer of cornbread and melted cheese. Perfect for busy weeknights or gatherings with friends, this dish is not only easy to prepare but also delivers a burst of flavor that will have everyone coming back for seconds! Get ready to impress your family and friends with this crowd-pleasing recipe that’s sure to become a staple in your kitchen. Dive in and discover how to create this delicious masterpiece!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 lb ground beef
- 1 can black beans (15 oz)
- 1 can corn (15 oz)
- 1 package cornbread mix
- 1 cup shredded cheese
- 1 cup salsa
Instructions
- Begin by gathering all your ingredients: 1 lb ground beef, 1 can of black beans (15 oz), 1 can of corn (15 oz), 1 package of cornbread mix, 1 cup of shredded cheese, and 1 cup of salsa.
- In a skillet over medium heat, brown the ground beef until it is fully cooked, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
- Once the ground beef is cooked, drain any excess fat and remove from heat. Set aside.
- In a large mixing bowl, combine the cooked ground beef, black beans (drained and rinsed), corn (drained), and salsa. Mix well until all ingredients are evenly incorporated.
- Prepare the cornbread mix according to the package instructions. Usually, this involves mixing the cornbread mix with water or milk and possibly an egg, depending on the brand.
- Once the cornbread batter is ready, fold in half of the shredded cheese into the batter, reserving the other half for later.
- In a greased crock pot, layer the beef and bean mixture evenly across the bottom.
- Pour the cornbread batter over the beef and bean mixture, spreading it gently to cover the top evenly.
- Cover the crock pot with its lid and set it to cook on low for 4 hours. Avoid lifting the lid during cooking to ensure even heat distribution.
- After 4 hours, check the casserole for doneness. The cornbread should be firm and cooked through.
- Before serving, sprinkle the remaining shredded cheese on top of the casserole and cover for an additional 10 minutes, allowing the cheese to melt.
- Once the cheese is melted, turn off the crock pot and let the casserole cool for a few minutes before serving.
- Serve warm, and enjoy your delicious Crock Pot Mexican Cornbread Casserole with your favorite toppings such as sour cream, avocado, or additional salsa if desired.
Tips
- Prep Ahead: To save time, you can brown the ground beef and prepare the bean mixture the night before. Just store it in the refrigerator and assemble the casserole in the morning before cooking.
- Customize Your Ingredients: Feel free to swap out the ground beef for ground turkey or chicken for a lighter option. You can also add diced bell peppers or jalapeños for an extra kick!
- Layering Matters: Make sure to layer the beef and bean mixture evenly in the crock pot to ensure even cooking and flavor distribution.
- Don’t Lift the Lid: Resist the temptation to peek inside during cooking! Lifting the lid can cause heat to escape, resulting in longer cooking times.
- Serve with Toppings: Elevate your casserole by serving it with toppings like fresh avocado, cilantro, sour cream, or a drizzle of lime juice for added freshness.
- Leftover Magic: This casserole makes great leftovers! Just store any uneaten portions in an airtight container in the fridge for up to three days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 22g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 65mg
