Mexicali Cornbread Pie
A flavorful cornbread pie layered with seasoned beef, beans, and cheese, perfect for a hearty family dinner with southwestern-inspired flavors.
Ingredients
- 2 1/4 cups cornbread stuffing mix, crushed ⓘ
- 1/4 cup water ⓘ
- 3 tablespoons butter, melted ⓘ
- 1 large egg, beaten ⓘ
- 1 large onion, chopped ⓘ
- 2 cloves garlic, crushed ⓘ
- 1 green pepper, chopped ⓘ
- 1 tablespoon salad oil ⓘ
- 1 pound ground beef
- 1 tablespoon brown sugar ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon cumin ⓘ
- 1 1/2 cups chunky style salsa ⓘ
- 1 can red kidney beans, drained ⓘ
- 1 cup grated Cheddar cheese ⓘ
Instructions
- Crush cornbread stuffing mix while still in the bag.
- Pour into a bowl and add water, melted butter, and beaten egg.
- Mix together and press into a 9-inch pie pan to form the crust.
- Saute chopped onion, crushed garlic, chopped green pepper, and ground beef in salad oil until beef is browned and vegetables are tender.
- Discard excess fat from the skillet.
- Stir in brown sugar, cinnamon, cumin, chunky salsa, and drained red kidney beans.
- Cook for 8 to 10 minutes, stirring occasionally.
- Spoon the beef mixture onto the cornbread crust.
- Bake uncovered at 350°F for 40 to 45 minutes.
- Sprinkle grated Cheddar cheese on top and bake until melted.
- Let stand for 5 minutes before serving to allow cheese to melt.
Nutrition & Diet Analysis (per serving)
1192
kcal
60% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).