Tasty Mexican Casserole Recipe

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Tasty Mexican Casserole

Sharon Richardson


I found the recipe for this flavorful dish, in an old (1970's) article, called "Cook of the Month," saved from my hometown newspaper. My family loves this easy recipe. It's always great for taking to pot luck dinners, and I have had many friends ask for the recipe after tasting it. :)

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about 12


20 Min


25 Min


1 pound
ground beef, browned
1 tsp
2 Tbsp
minced onion flakes (or 1/2 onion, chopped)
4 oz. can(s)
diced green chile peppers (or 1/4 c. green pepper, chopped))
1 can(s)
corn, cream-style
1 or 2 can(s)
ranch style beans
1 medium jar(s)
picante sauce (or any kind of salsa)
12-15 slice
american cheese
1 or 2 pkg
cornbread mix

Directions Step-By-Step

Brown ground beef with cumin, onion and diced green chile peppers. Drain and pour into 9" X 13" pan or dish.
Spread layer of undrained cream-style corn. (If you use regular corn, drain about half the liquid out before spreading over ground beef layer.)
Spread ranch-style beans over corn. If using only one can, leave all the liquid in. If using 2 cans, drain liquid from one can.
Spread picante sauce -or salsa- evenly over bean layer. (I use a 24 oz. jar of chunky salsa).
Layer cheese slices to cover picante sauce. (When I have been out of american cheese, I substituted shredded cheddar cheese, and it works great, too.)
Prepare cornbread batter according to directions on package and pour over cheese layer. (I mix both packages and use all of one and half the other). Use whatever amount of cornbread batter you wish, according to how thick you want the top layer to be.
Cook in 375 degree oven about 25 minutes, 'til cornbread is golden brown. (When using more than one batch of cornbread batter, I have set oven to 400, and cooked 30 minutes, or longer, until golden brown.)
My family likes to eat this w/a dollop of sour cream on top of each serving. This is a very filling and tasty dish. Hope y'all like it as much as we do here in Texas! :)