Cazuela Mexicano - Picadillo and Cornbread Casserole
Mexican Cornbread casserole has been one of my favorite weeknight meals to make. I love how simple this casserole is to put together. You can be flexible in this recipe—you could use any sausage instead of the hamburger meat in here. If you have a few extra leftover vegetables in the refrigerator, You can be flexible in this recipe—you could use any sausage instead of the hamburger meat in here. If you have a few extra leftover vegetables in the refrigerator, frozen peas, and carrots are just as tasty in here is the corn.
Ingredients
Picadillo:
- 1 lb of ground beef
- 1 small Diced Onion
- Minced Garlic
- 1/2 cup frozen sweet Corn
- 1/2 cup small white potato diced
- 1/2 cup frozen peas
- 1 Canned Beans black or pinto
- 1 small can Diced Roasted Green Chilies
- 1 Canned diced tomatoes Rotel works well
- 1 small can of tomato paste
Cornbread:
- 1/2 cup cornmeal box of cornmeal muffins works too
- 2/3 cup flour
- 1 Tablespoon baking powder
- Scant 1/4 cup sugar
- Scant 1 teaspoon salt
- 2 Tablespoons vegetable oil
- 1 egg
- 1/3 cup milk
- 1 diced jalapeno no seeds
- 1/4 cup cheddar cheese
- 1/2 can of creamed corn
- 1/4 cup sour cream optional
Instructions
- Preheat oven to 400
- Cook onions and add meat then potato, and spices in an oven safe cast iron pan or sauté pan until brown add water as needed to help cook
- Add vegetables as desired.
- Mix Cornbread mix with egg, milk flour and baking soda, sugar and salt. Mix well then add creamed corn jalapeno and cheese and stir in till combined.
- Drain any excess fat off picadillo as desired
- Remove from heat, add additional cheese as desired and cover meat with cornbread mixture
- Bake at 400 for 20 mins (until cornbread is done)
Video
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