Cazuela Mexicano – Picadillo and Cornbread Casserole, Friday Night Snacks and More...

Cazuela Mexicano – Picadillo and Cornbread Casserole

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Cazuela Mexicano – Picadillo and Cornbread Casserole, Friday Night Snacks and More...

Cazuela Mexicano - Picadillo and Cornbread Casserole

Mike Nadelman
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.
0 from 0 votes
Total Time 1 hr
Course Main Dish
Cuisine Beef, Corn, Mexican
Servings 4 Servings

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

Seasoning:

  • Cumin
  • Paprika
  • Chili powder
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder

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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