Easy Tex Mex Casserole Recipe

When it comes to weeknight dinners, there’s something so comforting about a casserole. It’s the perfect combination of hearty ingredients baked together to create a dish that warms you from the inside out. And this easy Tex-Mex casserole? Well, let me tell you, it’s a go-to in my household for good reason. It’s quick to throw together, packed with flavor, and has that perfect balance of savory, spicy, and sweet all wrapped in one cozy dish. Plus, who can resist a golden, slightly crispy layer of cornbread baked right on top? Trust me, this recipe is about to become a regular in your rotation.

I remember the first time I made this Tex-Mex casserole—it was one of those nights where I didn’t really want to cook, but ordering takeout again just felt like giving up. So I scavenged through the fridge and pantry and threw together what I had: ground beef, salsa, corn, and a box of cornbread mix I’d forgotten about. As soon as I pulled it out of the oven and took that first bite, I knew I had struck weeknight gold. The flavors blended together so perfectly, and the way the cornbread soaked up the juices from the beef mixture? Chef’s kiss. Now, whenever I make this dish, I’m reminded of that accidental discovery and how sometimes, the best meals come from the simplest beginnings.

this RECIPE

The origin story (how Tex-Mex casseroles became a thing)

Tex-Mex cuisine is one of those culinary hybrids that came about through the blending of Mexican ingredients and Texan preferences. While Mexican cuisine is known for its bold flavors and use of native ingredients like corn and beans, Tex-Mex takes that foundation and adds a bit of American flair—think more cheese, more spice, and often, more meat. The humble casserole, on the other hand, has its roots in American home cooking, where the goal is to create a one-dish meal that’s filling, economical, and delicious. The Tex-Mex casserole is essentially the best of both worlds: all the layered flavors of Tex-Mex combined with the simplicity and comfort of an all-in-one bake. Over the years, it’s become a staple in family kitchens, evolving with whatever ingredients you have on hand.

Let’s talk ingredients: beef, veggies, and cornbread magic

• Ground beef: The base of the casserole, ground beef adds a rich, hearty flavor. You can swap this out for ground turkey or chicken if you’re looking for a leaner option. I’ve even made this with black beans when I was running low on meat, and it still turned out delicious.
• Yellow onion and green bell pepper: These veggies not only add texture but also infuse the dish with their slightly sweet and earthy flavors. Don’t have a green bell pepper? No worries—red, orange, or even poblano peppers would work beautifully. As for the onion, any variety will do, though I find yellow onions give a nice, balanced flavor.
• Ground cumin: This spice is essential in any Tex-Mex dish, giving it that warm, earthy taste. If you don’t have cumin, chili powder or taco seasoning would be a fine substitute, but I highly recommend keeping cumin in your pantry—it’s a game-changer.
• Salsa: I used a corn and black bean salsa, which adds a bit of sweetness and texture, but any salsa will do. If you like it spicy, go for a hot salsa, or stick with mild for a more kid-friendly option.
• Corn: I love using canned corn for the convenience, but if you have fresh or frozen corn, feel free to use that! It adds a little sweetness that balances out the spice from the salsa.
• Cornbread mix: This is where the magic happens. The cornbread topping gets beautifully golden in the oven and soaks up all the delicious flavors from the beef mixture. You could make your own cornbread from scratch, but honestly, the box mix works wonders and keeps things super easy.

Kitchen gear: what you need and what you can totally skip

For this recipe, you really don’t need much—another reason it’s perfect for busy nights. Here’s what you’ll want on hand:

• Skillet: You’ll need this to brown the beef and cook the veggies. A cast iron skillet is my favorite for this, but any large pan will do.
• Casserole dish: A 9×9 baking dish is the perfect size for this recipe. If you’re feeding a larger crowd, you could easily double the recipe and use a 9×13 dish.
• Mixing bowl: For preparing the cornbread batter. You could even mix it directly in the package if you’re feeling particularly low on dishes (no judgment here!).

That’s pretty much it! Simple, right? If you don’t have a casserole dish, you could use a deep oven-safe skillet, and if you’re missing a mixing bowl, well, time to get creative!

Step-by-step: here’s how to whip it up

1. Preheat your oven to 400°F. You’ll want to have it nice and hot by the time the cornbread goes on top.
2. Brown the ground beef in a large skillet over medium heat, breaking it up with a spatula as it cooks. After a few minutes, toss in the diced onion, bell pepper, cumin, and salt. Keep cooking until the beef is fully browned and the veggies are soft—about 8-10 minutes. The onions should look translucent, and your kitchen will start smelling amazing.
3. Stir in the salsa and corn. This is where the Tex-Mex flavors really come together. Let everything simmer for about 10 minutes, giving the salsa a chance to reduce a little and the flavors to meld. At this point, I always take a little taste—sometimes I’ll add a pinch more salt or even a dash of hot sauce if I’m feeling spicy.
4. Transfer the mixture to a 9×9 casserole dish. Spread it out evenly so it’s ready for its cornbread topping.
5. Prepare the cornbread mix according to the package directions. Usually, this just involves mixing it with some milk and an egg. Once the batter is ready, pour it right over the beef mixture, spreading it out with a spatula to cover the top. Don’t worry if it’s not perfect—imperfections just make it look more rustic (in the best way!).
6. Bake for 20-25 minutes, or until the cornbread is golden and cooked through. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let it cool for a couple of minutes before digging in—it’ll be piping hot!

Variations and adaptations to try

This recipe is super versatile, and I’ve experimented with it quite a bit over the years. Here are a few variations that have worked beautifully:

• Vegetarian: Skip the meat and double up on the beans. Black beans, pinto beans, or even a mix of beans and lentils work great.
• Vegan: Use a plant-based ground meat substitute and a vegan cornbread mix. There are some fantastic options out there these days!
• Spicy: Add a chopped jalapeño or a dash of cayenne to the beef mixture for some extra heat. I’ve even drizzled a little hot sauce on top after baking for an extra kick.
• Gluten-free: Use a gluten-free cornbread mix, and you’re good to go! The rest of the recipe is naturally gluten-free.
• Cheesy: Sprinkle some shredded cheddar or pepper jack on top of the beef mixture before adding the cornbread. The cheese melts into the casserole and adds a whole new layer of deliciousness.

How to serve (and impress!)

When it comes to serving this Tex-Mex casserole, I love to keep things simple. A dollop of sour cream, some freshly chopped cilantro, and maybe a few slices of avocado if I’m feeling fancy. You could also add a side of guacamole or even a light salad to balance out the heartiness of the casserole. For a little extra color, sprinkle some diced tomatoes or jalapeños on top—presentation matters, after all!

Drink pairings: what to sip with your casserole

For drink pairings, you really can’t go wrong with a cold beer—something light and refreshing like a Mexican lager or a pale ale. If you’re more of a wine person, a chilled glass of white wine like Sauvignon Blanc or a light red like Pinot Noir would be a great match. For non-alcoholic options, a sparkling water with lime or a sweet tea would hit the spot.

Storage, reheating, and scaling tips

Got leftovers? Lucky you! This casserole keeps well in the fridge for up to 3 days. Just cover it with foil or transfer it to an airtight container. When it’s time to reheat, pop it in the microwave or warm it up in the oven at 350°F for about 10-15 minutes.

If you’re feeding a crowd, doubling the recipe is a breeze—just use a larger dish, and you may need to add a few extra minutes to the bake time to make sure the cornbread is cooked through.

Common questions

Can I use a different type of meat?
Absolutely! Ground turkey, chicken, or even a plant-based meat substitute would work great.

Can I make this ahead of time?
Yes! You can prepare the beef mixture ahead of time and refrigerate it. When you’re ready to bake, just add the cornbread topping and pop it in the oven.

How spicy is this recipe?
It’s mild, but you can easily kick up the heat by using a spicier salsa or adding some chili flakes.

Can I freeze it?
Yes, this casserole freezes well. Just let it cool completely, then wrap it tightly and freeze for up to 2 months.

What sides go well with this casserole?
A light salad, guacamole, or even some tortilla chips on the side would be perfect!

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