Mexican Casserole with Cornbread Topping

  • Yield: 10 servings


1pound lean ground beef
1pound mild Italian sausage, casings removed
1cup frozen corn or Mexican corn, thawed
1medium green bell pepper, finely chopped
1medium onion, finely chopped
1 garlic clove, minced
1teaspoon paprika
1/4teaspoon cayenne pepper, optional
1 (1-ounce) package reduced-sodium taco seasoning mix
1 (8-ounce) can no-salt-added tomato sauce
1 (10-ounce) can diced tomatoes with green chiles
3/4cup water
2 to 3cups shredded Monterey Jack or Cheddar cheese
1 (6-ounce) package cornbread mix
2/3cup 2% reduced-fat milk
1 egg


  1. Preheat oven to 350F. Grease a 13 x 9-inch glass baking pan.
  2. Place a large skillet over medium-high heat. Add ground beef and cook until browned, stirring frequently. Drain on paper towels.
  3. Add sausage to pan; cook until browned. Return beef to pan. Add corn, bell pepper, onion, garlic, paprika, cayenne, taco seasoning mix, tomato sauce, tomatoes with green chiles, and water. Bring to a boil, reduce heat, and simmer, uncovered, until slightly thickened, 10 to 15 minutes, stirring frequently.
  4. Spoon beef mixture into baking pan. Sprinkle Cheddar on top.
  5. Combine cornbread mix, milk and egg in a bowl; mix well. Pour evenly over cheese. Bake, uncovered, 30 minutes, or until golden. Serves 10.

Recipe by Matilda McLane, Cave City, Ark.