Mexican Corn Bread Bake
A hearty Mexican-inspired cornbread bake with seasoned ground beef, cheesy topping, and flavorful vegetables, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Brown ground beef in a skillet; drain excess fat.
- Add chopped onion and green bell pepper to the skillet.
- Cook for several minutes, stirring frequently until vegetables are tender.
- Add salt, chili seasoning mix, and tomato sauce; stir to combine.
- Spoon the beef mixture into a baking dish.
- In a separate bowl, combine corn muffin mix and evaporated milk; spread evenly over the beef mixture.
- Sprinkle shredded Cheddar cheese on top.
- Bake at 400°F for 20 minutes or until golden brown.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or diced green chilies to the beef mixture. If you don't have evaporated milk, regular milk or buttermilk can be used as substitutes. You can also use ground turkey or chicken instead of beef for a lighter option. To enhance the flavor, try adding a teaspoon of cumin or smoked paprika to the beef mixture.
Serving Suggestions
Serve this hearty Mexican Corn Bread Bake alongside a fresh green salad or guacamole for a complete meal. It pairs beautifully with La Fonda Del Sol(A Hearty Mexican Dip!) for added flavor. Consider garnishing with fresh cilantro or sliced jalapeños for a pop of color and taste.
Storage & Reheating
Allow the Mexican Corn Bread Bake to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 20 minutes until warmed through. You can also microwave individual portions for 1-2 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Corn Bread Bake contains roughly 411 calories, with 16g protein, 43g carbohydrates, and 20g fat. It is an excellent source of protein (32% of the Daily Value), vitamin C (27% of the Daily Value), and iron (24% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 2359mg per serving (103% 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 prepare this dish ahead of time?
Yes, you can prepare the beef mixture and corn muffin topping separately, then assemble and bake it when ready to serve. This makes it a convenient option for busy weeknights.
Can I freeze leftovers?
Absolutely! You can freeze the Mexican Corn Bread Bake for up to 2 months. Make sure to wrap it tightly in plastic wrap and then aluminum foil. Thaw it overnight in the refrigerator before reheating.
What can I serve with this dish?
This dish is versatile and can be served with various sides. Try pairing it with Mexican recipes like a side of refried beans or Spanish rice for a complete meal. A dollop of sour cream on top enhances its creaminess.
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).