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.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños to the beef mixture. If you don't have cornbread stuffing mix, you can substitute with crushed tortilla chips or make your own by mixing cornmeal with seasonings. To save time, use pre-cooked ground beef. This dish is versatile, similar to other Mexican recipes; you can easily customize the toppings with sour cream or guacamole.
Serving Suggestions
Serve the Mexicali Cornbread Pie with a side of fresh salad or tortilla chips for added crunch. It pairs beautifully with a dollop of sour cream or avocado slices. For a complete meal, consider serving it alongside a refreshing drink like agua fresca or a light beer. This dish is also perfect for gatherings, similar to Taco Pasta or Tex-Mex Tailgater's Chili.
Storage & Reheating
Leftover Mexicali Cornbread Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for 1-2 minutes or in an oven preheated to 350°F for about 15 minutes until warmed through and the cheese is melted.
Nutrition & Diet Analysis (per serving)
Each serving of Mexicali Cornbread Pie contains roughly 1454 calories, with 26g protein, 94g carbohydrates, and 116g fat. It is an excellent source of iron (222% of the Daily Value), calcium (78% of the Daily Value), and protein (53% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 785mg per serving (34% of the Daily Value).
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).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the cornbread crust and beef mixture a day in advance. Store them separately in the refrigerator. When ready to serve, assemble the pie and bake as directed. This makes it a great option for meal prep or entertaining guests.
What can I use instead of ground beef?
You can substitute ground turkey, chicken, or even a plant-based meat alternative for a lighter or vegetarian option. Just ensure to adjust the cooking time accordingly, as some substitutes may require less time to cook.
Can I freeze leftovers?
Yes, this dish freezes well. Wrap individual portions tightly in plastic wrap and then in foil or place them in freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm in the microwave or oven.
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).