Mexican Supper Casserole
A hearty Mexican-inspired casserole combining chili, corn, olives, and cheese, topped with flavorful corn muffin batter—perfect for family dinners and comfort food cravings.
Ingredients
Instructions
- In a large skillet, cook chopped onions and green peppers in butter until tender.
- Stir in chili with beans, drained corn, and chopped olives; bring to a boil.
- Add shredded Cheddar cheese and stir until melted.
- Pour the mixture into an 11 x 7 x 1/2-inch baking pan.
- Prepare the corn muffin mix according to package instructions.
- Spoon the muffin batter in diagonal bands across the top of the casserole.
- Bake at 400°F (200°C) for 15 to 20 minutes until golden.
Tips & Substitutions
For a spicier version, consider adding diced jalapeños or a dash of hot sauce while cooking the onions and peppers. If you prefer a vegetarian option, substitute the chili with beans for a meatless variety. You can also use low-fat cheese to reduce calories without sacrificing flavor. This casserole can be made ahead and stored in the fridge before baking for an easy weeknight meal.
Serving Suggestions
This Mexican Supper Casserole pairs beautifully with a fresh side salad or some guacamole for added creaminess. For a complete meal, serve it alongside Mexican recipes like Mexican Grits Souffle or Huevos Rancheros (Country Eggs). A dollop of sour cream on top can also add a nice touch, enhancing the flavors of the casserole.
Storage & Reheating
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F (175°C) and bake for about 20-25 minutes until heated through, or microwave individual portions for 2-3 minutes, checking for doneness.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Supper Casserole contains roughly 982 calories, with 15g protein, 84g carbohydrates, and 67g fat. It is an excellent source of vitamin C (50% of the Daily Value), protein (29% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1266mg per serving (55% 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 casserole ahead of time?
Yes, you can prepare the casserole up to the baking step, then cover and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if baking straight from the fridge. This makes it perfect for meal prep or entertaining.
What can I substitute for the corn muffin mix?
If you don't have corn muffin mix, you can make your own using a combination of cornmeal, flour, sugar, baking powder, and salt. Alternatively, you can use a prepared cornbread mix or even biscuit mix for a different texture.
Is it possible to freeze the casserole?
Yes, this casserole freezes well after baking. Allow it to cool completely, then wrap it tightly in aluminum foil or transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake as directed.
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).