Sombrero Casserole

Sombrero Casserole Recipe

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Evelyn Hury


This recipe is from the La Fiesta cookbook put out by the Junior League of McAllen, Texas. It is an absolute favorite of my family. It goes great with a few crackers and nice green salad.


★★★★★ 1 vote

20 Min
20 Min


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2 lb
ground beef
onion, chopped
1 can(s)
red kidney beans
24 oz
chunky picante sauce
1 lb
cheddar cheese, shredded
2 pkg
corn muffin mix
1 - 1 1/3 c
milk, depending upon the instructions on your corn muffin mix

How to Make Sombrero Casserole


  • 1Preheat the oven to whatever temperature your corn muffin mix is to be baked.
  • 2Brown the ground meat & onion together.
  • 3While the meat is browning, mix the cornbread mix with the eggs & milk and set aside. Also, drain & rinse the kidney beans until the liquid runs clear.
  • 4When the meat is done, drain off any fat. Then mix it with the picante sauce and the kidney beans.
  • 5Pour the meat mixture into the bottom of an UNGREASED 9' x 13" casserole dish.
  • 6Sprinkle the cheese evenly over the meat.
  • 7Spoon the corn muffin mix over all and carefully spread evenly.
  • 8Bake according to corn muffin directions - until a pick inserted in the middle comes out clean.
  • 9I like to spread a little butter over the top of it. My husband likes to add additional picante sauce to the top of his serving.

Printable Recipe Card

About Sombrero Casserole

Course/Dish: Beef, Casseroles
Regional Style: Mexican
Other Tag: Quick & Easy

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