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You are here: Home / Recipes / Tex-Mex Casserole with Cornbread Stuffing Topping

Tex-Mex Casserole with Cornbread Stuffing Topping

Published: Jul 15, 2022 by Chef Grey

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Take a trip to the border with this ground beef casserole! Tomatoes, spices, corn, black beans, and cheese make this a filling meal. This dish is pretty hot, so cut back on the spice quantities for a milder version.

Tex Mex Casserole
Jump to:
  • What Makes This Recipe Tex-Mex?
  • Ingredients You'll Need
  • Make This Tex-Mex Casserole
  • Eat, Comment, Share, and Follow!
  • 📖 Recipe Card
  • 💬 Comments

What Makes This Recipe Tex-Mex?

Mexican and Tex-Mex cooking share a lot of similar ingredients and flavors. But there are two things that clearly separate Tex-Mex from traditional Mexican recipes: beef, and coriander. Coriander is a Mediterranean spice that was brought to the Americas by the Spanish.

They also brought cattle, which was not a native species. While there were huge herds of bison in North America, they preferred the northern plains and river valleys to the arid environment of Mexico.

I've used Mexican oregano in this recipe, instead of the more common Mediterranean variety. Although they share the same name, the two herbs are not related. Mexican oregano is a member of the mint family and is closely related to marjoram. It has a citrusy flavor with undertones of licorice.

Ingredients You'll Need

  • water
  • butter
  • cornbread stuffing mix
  • ground beef
  • onion
  • diced tomatoes
  • Ro*Tel
  • chopped green chiles
  • chipotle chile powder
  • ground cumin
  • ground coriander
  • Mexican oregano
  • hot sauce (your preference)
  • black beans
  • corn
  • Mexican blend shredded cheese (or your favorite cheese)

Make This Tex-Mex Casserole

The ingredient list includes ground beef, cornbread stuffing mix, onions, Ro*Tel, diced tomatoes, butter, chopped green chiles, spices (chipotle chile powder, cumin, coriander, and Mexican oregano), hot sauce (I used habanero hot sauce), Mexican blend cheese, corn, and black beans.

Most of the prep is just opening cans and measuring, the only chopping involved is the onion. I love recipes like this!

Tex Mex Casserole ingredients

If you've been following us, you know that we like a lot of spice! If you're not used to highly-spiced food, cut the amounts to ½ or ⅓. As you get used to using more spices and build up your tolerance, you can gradually increase the amounts. Someday you might be surprised to find that you've become a chile-head too!

Preheat the oven to 375°F.

Get the stuffing going while you do the rest of the prep work. Follow the instructions on the package. The stuffing I used says to boil 1 ½ cups water with ¼ cup butter.

Tex Mex Casserole melting butter in boiling water

Add the stuffing mix.

Tex Mex Casserole adding stuffing mix

Give it a good stir.

Tex Mex Casserole stuffing mix in boiling water

Remove the pan from the heat and set aside for five minutes. Set a timer while you do the prep work.

When the timer beeps, fluff the stuffing with a fork. Go back to finishing the prep work.

Tex Mex Casserole Stuffing mix fluffed with a fork

Put the ground beef and onion in a large skillet and cook until the beef is browned. This should take about 5 minutes.

Tex Mex Casserole cooking ground beef and onions

Add the diced tomatoes, Ro*Tel, spices, and hot sauce.

Tex Mex Casserole adding tomatoes and spices

Stir well and simmer for a few minutes.

Tex Mex Casserole cooking beef and tomatoes

Add the black beans, corn, and shredded cheese.

Tex Mex Casserole adding black beans corn and cheese

Mix it up until the cheese is melted.

Tex Mex Casserole cooking beef and vegetables

Pour the mixture into a greased 9x13 baking pan. (If you use non-stick pans you can skip the greasing.)

Tex Mex Casserole poured into 9x13 baking pan

Top with the cornbread stuffing. It will likely be a bit wet and sticky, but do your best!

Tex Mex Casserole covered with cornbread stuffing

Bake for 30 minutes. Here it is out of the oven.

Tex Mex Casserole out of the oven

This is a meal in itself, but if you can serve a salad on the side if you want something fresh and crisp to compliment it.

Tex Mex Casserole on a plate

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Tex Mex Casserole

Tex-Mex Casserole with Cornbread Stuffing Topping

Chef Grey
Take a trip to the border with this ground beef casserole! Tomatoes, spices, corn, black beans, and cheese make this a filling meal. This dish is pretty hot, so cut back on the spice quantities for a milder version.
5 from 1 vote
Print Recipe Pin Recipe
Oven Temp 375°F
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Course Casserole, Main Course
Cuisine Tex-Mex
Servings 6
Calories 338 kcal

Special Equipment Needed

  • 1 medium saucepan
  • 1 Large skillet
  • 1 9x13 baking dish

Ingredients
 

  • 1 ½ cups water
  • ¼ cup butter
  • 1 (6-ounce) package cornbread stuffing mix
  • 1 pound ground beef
  • 1 small onion chopped
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (10-ounce) can Ro*Tel
  • 1 (4.5-ounce) can green chiles
  • 1 tablespoon chipotle chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon Mexican oregano
  • 1 teaspoon hot sauce or to taste
  • 1 (14-ounce) can black beans rinsed and drained
  • 1 (14-ounce) can corn drained
  • 1 cup Mexican blend shredded cheese

Instructions
 

  • Preheat the oven to 375°F.
  • Bring the water and butter to a boil in a medium saucepan. Stir in the stuffing mix. Remove the pan from the heat and let it stand stand for 5 minutes, then fluff with a fork.
    1 ½ cups water, ¼ cup butter, 1 (6-ounce) package cornbread stuffing mix
  • Heat a large skillet over medium-high heat. Sauté the ground beef and onion until the beef is browned, about 5 minutes.
    1 pound ground beef, 1 small onion
  • Add the diced tomatoes, Ro*Tel, green chiles, chili powder, cumin, Mexican oregano, and hot sauce to the skillet. Simmer for 2 minutes.
    1 (14.5-ounce) can diced tomatoes, 1 (10-ounce) can Ro*Tel, 1 (4.5-ounce) can green chiles, 1 tablespoon chipotle chile powder, 1 teaspoon ground cumin, 1 teaspoon coriander, 1 teaspoon Mexican oregano, 1 teaspoon hot sauce
  • Add the beans, corn, and Mexican cheese to the skillet and stir until the cheese is melted completely.
    1 (14-ounce) can black beans, 1 (14-ounce) can corn, 1 cup Mexican blend shredded cheese
  • Pour the mixture into a 9x13 baking pan and spread the cornbread stuffing evenly over the top. Bake for 30 minutes

Nutrition Estimate

Calories: 338kcalCarbohydrates: 3gProtein: 18gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 92mgSodium: 271mgPotassium: 278mgFiber: 1gSugar: 1gVitamin A: 768IUVitamin C: 1mgCalcium: 157mgIron: 2mg
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Comments

    5 from 1 vote

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    Recipe Rating




  1. Elaine says

    August 08, 2022 at 9:50 am

    5 stars
    I used the spices at full strength, and we loved the heat level of this dish. The flavor and texture of the cornbread topping complement the casserole ingredients very nicely.

    Reply
    • Grey says

      August 08, 2022 at 10:12 am

      Glad you liked it! We love Tex-Mex, and I'll be posting more "on the border" recipes in the future.

      Food Blog Confession: The first time I made this I grabbed the wrong box from the pantry and used cornbread mix instead of cornbread stuffing mix. It was edible, but it's a lot better with the correct mix!

      Reply

Hi, I'm Grey. My wife Debbie and I love to explore flavors, cuisines, and cooking techniques. We hope we can inspire you to try something new, because Variety is the Spice of Your Life!

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