Easy Tex Mex Casserole Recipe

There’s something so comforting about a casserole, isn’t there? Especially when it’s easy to whip up and packed with the bold, vibrant flavors of Tex-Mex. This Tex-Mex casserole is one of those recipes I turn to when I need a quick, hearty meal that satisfies everyone at the table. It’s got all the Tex-Mex essentials—spiced ground beef, colorful veggies, and cornbread topping that adds the perfect texture contrast. The best part? It all comes together in one dish, which makes clean-up a breeze. Whether you’re prepping this for a family dinner or just craving some down-home comfort food, this casserole is sure to hit the spot.

I remember the first time I made this Tex-Mex casserole, I was in a bit of a rush—classic case of unexpected dinner guests. I had some ground beef in the fridge and a few pantry staples, and before I knew it, I was layering everything into a casserole dish. My guests raved about it, and I couldn’t help but chuckle because it really was one of the easiest meals I’d made all week. The crunchy, golden cornbread topping paired with the spicy, savory filling was a match made in heaven. Now, this recipe has become a staple in my meal rotation—perfect for those busy weeknights when you just want something satisfying without spending hours in the kitchen.

this RECIPE

🍽 Why this easy Tex-Mex casserole is a must-try

This recipe is all about bold flavors without the hassle. The ground beef is seasoned with cumin, giving it that classic Tex-Mex vibe, while the bell peppers and onions bring a pop of freshness. Then, there’s the salsa—adding just the right amount of heat and extra texture (especially if you use a chunky salsa like I do, with corn and black beans). And let’s not forget the cornbread! It bakes right on top of the filling, creating a golden, slightly sweet layer that balances the savory beef below. This dish is perfect for busy nights when you want something hearty and filling, but don’t want to spend hours in the kitchen.

A little backstory on Tex-Mex casseroles

Tex-Mex cuisine is a fusion of Mexican and American cooking, particularly influenced by the flavors and ingredients of the southwestern U.S. What’s great about Tex-Mex casseroles is their adaptability—they’re a delicious way to combine familiar ingredients like ground beef, corn, and salsa in creative ways. Historically, casseroles have been a staple of American home cooking for decades, thanks to their simplicity and the way they stretch ingredients to feed a crowd. The Tex-Mex twist just adds a little kick and flare, and this version with a cornbread topping is a clever way to nod to both the Tex-Mex and Southern comfort food traditions.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

• Ground beef: The heart of the dish, it adds richness and makes the casserole hearty. You can substitute ground turkey or even a plant-based meat alternative if you want to lighten things up. Just be sure to season it well to keep those bold flavors.
• Yellow onion: Onions add a sweet, savory flavor to the beef mixture. If you don’t have yellow onion, red or white will work just fine—though red onions will be a bit sharper.
• Green bell pepper: This adds a slight crunch and a mild, sweet flavor. If you prefer something spicier, swap it out for a jalapeño or poblano pepper.
• Ground cumin: The warm, earthy spice that defines Tex-Mex cuisine. Cumin brings depth and complexity to the dish.
• Salsa: I like to use a corn and black bean salsa for extra texture and flavor, but any salsa will do! If you want more heat, go for a spicy version. You could also make your own salsa if you’re feeling fancy.
• Corn: Corn adds a little sweetness and texture to the casserole. If you don’t have canned corn on hand, frozen works just as well—just make sure to thaw it first.
• Cornbread mix: The secret to this casserole’s easy yet impressive topping. Any brand will do, but you could also make homemade cornbread if you’re feeling ambitious. Gluten-free cornbread mix works great here too!

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

For this recipe, you’ll want a good skillet for browning the ground beef and cooking the vegetables. I recommend using a cast iron if you have one because it holds heat well and gives a nice even cook. Next, you’ll need a 9×9-inch casserole dish. If you don’t have this exact size, an 8×8 will work, though the layers might be a bit thicker (which is never a bad thing!). And finally, a mixing bowl for the cornbread batter. If you’re really in a pinch, you can mix it up right in the package, but a bowl gives you more room to stir without spilling.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Preheat the oven to 400°F. This ensures your casserole bakes evenly once it’s all assembled.
2. Cook the ground beef, onion, and bell pepper: In a skillet over medium heat, cook the ground beef with the diced onion, green bell pepper, cumin, and salt. Stir frequently, breaking up the beef as it cooks. Once the beef is browned and the onion is translucent, you’re good to go! (Quick tip: drain any excess grease if necessary, though I’ve found with lean beef, there’s usually not much to worry about.)
3. Add the salsa and corn: Stir in the salsa and drained corn, and let everything simmer together for about 10 minutes. This allows the flavors to meld and gives the beef mixture a little extra moisture, which will keep the casserole from drying out in the oven.
4. Pour into a casserole dish: Once the filling is ready, pour it into your greased casserole dish and spread it out evenly. You want a nice, even layer so every bite gets a bit of everything.
5. Prepare the cornbread mix: Follow the package instructions to mix up your cornbread batter. Pour the batter right over the top of the beef mixture and smooth it out with a spatula.
6. Bake: Pop the casserole in the oven and bake for 20-25 minutes. The top should be golden and slightly crisp, and the filling will be bubbling underneath. You’ll know it’s ready when a toothpick inserted into the cornbread comes out clean.

Variations and adaptations: Mix it up your way

• Gluten-free: Swap in a gluten-free cornbread mix, and you’re all set! I’ve tried this with Bob’s Red Mill gluten-free cornbread, and it was just as delicious.
• Vegetarian: You can easily make this vegetarian by using a plant-based ground beef substitute or even adding more beans (black beans, pinto beans, or kidney beans would all work nicely).
• Spicier: For those who love a bit of heat, add some chopped jalapeños or a sprinkle of cayenne pepper to the beef mixture. A spicy salsa would also do the trick!
• Cheesier: If you’re a cheese lover, add a layer of shredded cheese between the beef and cornbread topping. Cheddar, Monterey Jack, or even a Mexican blend would all be amazing.

Serving ideas: Bring it all together

This casserole is great on its own, but if you’re feeling extra fancy, top it with a little sour cream, a sprinkle of fresh cilantro, and maybe even a few slices of avocado. If you’re serving a crowd, consider adding a side of refried beans or Spanish rice for a full Tex-Mex spread. It’s also delicious with a crunchy green salad on the side to balance the richness.

drink pairings

When it comes to drinks, I love pairing this Tex-Mex casserole with something refreshing. A tall glass of iced tea—sweet or unsweet, depending on your preference—is always a classic. If you’re in the mood for something fruity, a mango or peach agua fresca would complement the flavors beautifully. And for a bit of citrusy zing, try a limeade or sparkling water with a squeeze of lime.

Storage and reheating tips

Got leftovers? Lucky you! Store any remaining casserole in an airtight container in the fridge for up to three days. When reheating, I like to pop it back in the oven at 350°F for about 10-15 minutes to keep the cornbread nice and crisp. If you’re in a hurry, the microwave works too—just keep in mind that the cornbread won’t stay as crispy.

Adjusting for different serving sizes

If you’re cooking for a larger crowd, you can easily double this recipe and bake it in a 9×13-inch dish. The cook time will be similar, though you may need to add an extra 5 minutes just to ensure the cornbread cooks through. For a smaller batch, you can halve the recipe and use a smaller dish (like an 8×8-inch or even individual ramekins for fun single servings).

FAQs

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

Can I freeze this casserole?
Absolutely! Assemble the casserole but don’t bake it. Cover tightly with foil and freeze. When ready to eat, thaw overnight in the fridge and bake as directed.

What can I use instead of ground beef?
Ground turkey or chicken works well, or try a plant-based ground meat for a vegetarian version.

Can I add cheese to this casserole?
Yes! A layer of shredded cheese between the beef and cornbread makes it extra cheesy and delicious.

What should I serve with this casserole?
A simple green salad or Spanish rice would pair perfectly. You could also add refried beans on the side for extra Tex-Mex flair.

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