Easy Tex Mex Casserole Recipe

If you’re anything like me, you probably love a meal that brings together rich, bold flavors with minimal effort—and that’s exactly why this Easy Tex-Mex Casserole has become one of my go-to dinners. It’s a delicious twist on classic comfort food, loaded with seasoned ground beef, sweet corn, and a tangy salsa, all topped with a golden, crispy cornbread crust. What’s not to love? Whether you’re cooking for a family weeknight meal or hosting friends for a casual dinner, this casserole checks all the boxes. Plus, it’s a one-dish wonder, which means fewer dishes to clean up afterward—always a win in my book!

this RECIPE

My first bite into Tex-Mex heaven

The first time I made this Tex-Mex casserole, it was a bit of a happy accident. I had leftover ground beef from taco night, some salsa that I needed to use up, and a box of cornbread mix sitting in my pantry. As someone who hates wasting food, I threw it all together in a casserole dish on a whim, and wow, the result was surprisingly good! The mix of hearty beef, the subtle sweetness of the corn, and that fluffy cornbread topping hit all the right notes. It quickly became a household favorite, and since then, I’ve made this dish so many times that I’ve got it down to a science. Every time I serve it, someone asks for the recipe, which is always a great compliment!

The Tex-Mex twist you didn’t know you needed

This casserole brings together flavors from traditional Tex-Mex cuisine, which combines Mexican and American influences. Ground beef, cumin, and salsa create the base of this dish, bringing that unmistakable Tex-Mex punch to every bite. Tex-Mex cuisine dates back to the 1800s when Tejano (Texas Mexican) people began blending their culinary traditions with European settlers’ ingredients. Over time, it’s become a beloved fusion of flavors that are rich, zesty, and perfect for hearty meals like this one. What makes this casserole so great is its simplicity—no fancy ingredients, no complicated steps—just straightforward, satisfying comfort food.

Let’s talk ingredients: ground beef, veggies, and that magical salsa

Each ingredient plays an important role in making this Tex-Mex casserole so flavorful. Let’s break it down:

• Ground beef: This is the star of the show, giving the dish its hearty, savory base. You can easily swap the ground beef for ground turkey or even a plant-based substitute if you’re looking for a lighter or vegetarian option. Just be sure to adjust the seasonings as needed.
• Onion and bell pepper: These add a subtle sweetness and crunch to the dish, balancing the rich flavors of the beef. If you’re out of bell peppers, you could use poblano peppers for a bit more heat, or even toss in some diced zucchini for a veggie boost.
• Cumin and salt: Cumin is what gives this casserole that deep, earthy warmth that defines Tex-Mex cuisine. It’s a small but mighty addition that ties all the ingredients together. Don’t skip it!
• Salsa: This is where you can have some fun. I used a corn and black bean salsa for extra texture and flavor, but any salsa you have on hand will work. If you like it spicier, go for a salsa with more heat, or try a smoky chipotle salsa for a different flavor profile.
• Corn: The sweetness of the corn balances out the spiciness from the salsa and the savoriness of the beef. Canned corn is the quickest option, but you could also use frozen or even fresh if it’s in season.
• Cornbread mix: The fluffy, slightly sweet cornbread topping is what takes this casserole to the next level. It creates a wonderful contrast with the savory beef mixture underneath. I usually go for a basic boxed mix to keep things easy, but if you have a favorite homemade cornbread recipe, that would be amazing, too.

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

This casserole doesn’t require any fancy gadgets, which is one of the reasons I love it. You’ll need a few essentials to pull it all together:

• A skillet: You’ll need a good-sized skillet to brown the ground beef and cook the veggies. Cast iron is always a good choice because it retains heat well, but any large, sturdy pan will do the job.
• A 9×9 casserole dish: This is where all the magic happens. If you don’t have a 9×9 dish, you could use a similar-sized baking dish, just keep in mind that if it’s larger, your cornbread layer might spread a little thinner.
• Mixing bowl: You’ll need a bowl to prepare the cornbread mix. I like using a clear glass bowl so I can see that everything is well-mixed, but honestly, any bowl will work.

That’s it! No need for any extra gadgets or specialized tools—just good old-fashioned home cooking.

Step-by-step: my foolproof method for Tex-Mex casserole

1. Preheat your oven: First things first, set your oven to 400°F so it’s nice and hot by the time your casserole is ready to bake. A hot oven is key to getting that cornbread topping perfectly golden and fluffy.
2. Cook the beef and veggies: In a skillet over medium heat, brown the ground beef with diced onions, green bell pepper, cumin, and a pinch of salt. Stir occasionally and cook until the beef is no longer pink and the onions are soft and translucent. This should take about 8-10 minutes.Tip: Make sure to drain any excess grease from the skillet after browning the beef to avoid a greasy casserole later on.
3. Add the salsa and corn: Once the beef mixture is ready, stir in your salsa and corn. Let everything simmer together for about 10 minutes, allowing the flavors to meld and the mixture to thicken slightly.Tip: Taste your beef mixture before transferring it to the casserole dish. If it needs a bit more seasoning, now’s the time to add it!
4. Transfer to a casserole dish: Pour your beef mixture into a 9×9 casserole dish, spreading it out evenly.
5. Prepare the cornbread topping: In a separate bowl, prepare the cornbread mix according to the package instructions. Once it’s ready, carefully spread the batter over the beef mixture in an even layer.Tip: Be gentle when spreading the cornbread batter to avoid mixing it into the beef layer. I find using a spatula helps create a smooth top.
6. Bake: Place the casserole in the oven and bake for 20-25 minutes, or until the cornbread is golden brown and cooked through. You’ll know it’s done when a toothpick inserted into the cornbread comes out clean.
7. Serve and enjoy! Once the casserole is done, serve it up hot with your favorite toppings—think sour cream, avocado slices, or a sprinkling of fresh cilantro.

How to switch things up: variations and adaptations

There are so many ways you can adapt this Tex-Mex casserole to suit your taste or dietary needs:

• Vegetarian version: Swap the ground beef for a plant-based ground beef substitute or cooked lentils. You can also add extra beans like black beans or pinto beans for more protein and texture.
• Spicier version: For those who love a kick of heat, use a spicier salsa or add diced jalapeños to the beef mixture. You can also sprinkle some chili powder in with the cumin.
• Gluten-free option: Many cornbread mixes are already gluten-free, but double-check the package just to be sure. Alternatively, you can make your own gluten-free cornbread from scratch using cornmeal and a gluten-free flour blend.
• Seasonal variations: In the summer, try using fresh corn cut right off the cob instead of canned corn for a burst of sweetness. Or, in the cooler months, add diced sweet potatoes or butternut squash for a hearty, seasonal twist.

How to serve: make it dinner party-worthy

If you’re serving this casserole at a casual dinner with friends, you can elevate it with a few easy presentation tricks. Garnish each portion with fresh cilantro, diced avocado, or a dollop of sour cream. A sprinkle of shredded cheese, like cheddar or Monterey Jack, also adds a nice finishing touch. Pair it with a simple green salad on the side, and you’ve got a complete, satisfying meal.

beverages to pair with Tex-Mex casserole

For a refreshing pairing, I recommend serving this dish with an ice-cold glass of lime agua fresca—the tanginess of the lime complements the zesty flavors in the casserole. If you prefer something bubbly, try a sparkling water with a twist of lime or even a Mexican-style horchata. The sweet, cinnamon notes in the horchata will balance the savory and slightly spicy flavors of the casserole.

Storing and reheating leftovers

If you’re lucky enough to have leftovers (which is rare in my house!), store them in an airtight container in the fridge. The casserole should keep well for up to 3 days. To reheat, I recommend popping it in the oven at 350°F for about 10-15 minutes to crisp up the cornbread topping again. You can also microwave individual portions, but the cornbread may get a little soggy.

Scaling the recipe: how to make more or less

This recipe is pretty easy to scale up or down depending on your needs. If you’re cooking for a larger crowd, simply double the ingredients and use a 9×13 casserole dish instead. You may need to increase the bake time by a few minutes to ensure the cornbread is fully cooked. For smaller servings, you could cut the recipe in half and use a smaller baking dish, though who wouldn’t want leftovers?

FAQs

Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well in this recipe and makes it a bit lighter. Just add a little extra seasoning since turkey is milder in flavor.

Can I make this casserole ahead of time?
Yes! You can prepare the beef mixture a day ahead and store it in the fridge. When you’re ready to bake, just top with the cornbread batter and bake as directed.

What can I use instead of salsa?
If you’re out of salsa, you can use diced tomatoes with green chilies or even a can of enchilada sauce for a different twist.

How do I make this casserole spicier?
For more heat, add chopped jalapeños or use a spicier salsa. You can also sprinkle in some cayenne pepper or hot sauce to taste.

Can I freeze leftovers?
Yes! This casserole freezes well. Just wrap it tightly and store in the freezer for up to 3 months. Reheat in the oven for the best texture.

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