Mexican Beef Casserole

Part tamale pie, part cornbread skillet, this casserole stacks spiced ground beef and melted cheddar between two layers of buttermilk cornbread batter that bakes up golden and tender.

The cornbread layer isn’t a topping here. It goes on the bottom AND the top, sandwiching the meat filling so every forkful gets bread, beef, and cheese together. The buttermilk and baking soda make it rise up around the filling as it bakes, creating pockets of cheesy, beefy cornbread.

Hot chili peppers bring real heat to this dish, not just flavor. If you want to dial back the spice, seed the peppers before adding them, or swap in mild green chiles.

The creamed corn stirred into the batter adds moisture and sweetness that balances the heat from the peppers. It also keeps the cornbread from drying out during the 45-minute bake.

Pro Tips

• Brown the beef well and drain the fat before mixing with onions, peppers, and cheese. Excess grease will make the cornbread soggy.
• Use a deep cast iron skillet if you have one. The heavy bottom prevents the cornbread from burning and gives a crispier crust.
• Let it rest 10 minutes after baking so the layers set and slices hold together.
• Top with sour cream, sliced jalapeños, or fresh cilantro after baking.

Variations

• Tex-Mex style: Add a packet of taco seasoning to the ground beef and swap cheddar for pepper jack.
• Green chile version: Replace hot chili peppers with a can of diced green chiles for milder, smokier flavor.
• Bean boost: Stir a can of drained black beans into the meat layer for extra protein and fiber.