Beef and Cornbread Casserole with Rice and Salsa

Introduction

This Beef and Cornbread Casserole with Rice and Salsa is the perfect comfort meal—simple to prepare, loaded with flavor, and an instant crowd-pleaser. With a savory, spiced beef layer mixed with rice and corn as the base, this casserole is topped with fluffy cornbread batter that bakes to a golden brown. When served with a side of fresh salsa, every bite combines hearty, spicy, and slightly sweet flavors, making it an unforgettable dish for family dinners, potlucks, or cozy nights in. With minimal ingredients and a straightforward preparation process, this casserole provides a well-rounded, satisfying meal that everyone will enjoy.

Ingredients

For the Beef and Rice Layer:

• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked white rice
• 1 cup frozen corn kernels (thawed)
• 1 cup diced tomatoes (canned or fresh)
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder (adjust to taste)
• Salt and pepper, to taste

For the Cornbread Topping:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup milk
• 1 large egg
• ¼ cup melted butter

For Serving:

• Fresh salsa (store-bought or homemade)
• Sour cream (optional)
• Chopped fresh cilantro (for garnish)

Preparation

Step 1: Prepare the Beef and Rice Mixture

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
3. Add minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned, about 5-7 minutes.
5. Once browned, drain any excess fat from the skillet.
6. Stir in the cumin, smoked paprika, and chili powder, followed by the diced tomatoes and black beans. Season with salt and pepper to taste.
7. Mix in the cooked rice and thawed corn kernels. Stir until well combined and heated through. Remove from heat and set aside.

Step 2: Prepare the Cornbread Batter

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the milk, egg, and melted butter until smooth.
4. Gradually combine the wet ingredients with the dry ingredients, mixing until just incorporated. Avoid overmixing to keep the cornbread light and fluffy.

Step 3: Assemble the Casserole

1. Lightly grease a 9×13-inch baking dish or casserole dish.
2. Spread the beef and rice mixture evenly into the bottom of the dish, pressing it down to form an even layer.
3. Pour the cornbread batter over the top of the beef mixture, spreading it out carefully to cover the entire surface.

Step 4: Bake the Casserole

1. Place the casserole in the preheated oven and bake for 20-25 minutes or until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean.

Step 5: Serve

1. Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
2. Cut into squares and serve warm with a side of fresh salsa, a dollop of sour cream, and a sprinkle of chopped cilantro if desired.

Cooking Notes

• Meat Options: Ground beef can be swapped for ground turkey or ground chicken for a lighter option.
• Cheese Addition: For extra flavor, sprinkle shredded cheddar or Monterey Jack cheese between the beef layer and the cornbread batter before baking.
• Spice Level: Adjust the chili powder or add a chopped jalapeño for more heat if desired.
• Gluten-Free Option: Use gluten-free flour in the cornbread mixture and ensure all other ingredients are gluten-free.

Serving Suggestions

• Sides: Serve with a fresh green salad, guacamole, or roasted vegetables for a balanced meal.
• Toppings: In addition to salsa, garnish with avocado slices, fresh lime wedges, or hot sauce.
• Drinks: This dish pairs well with a cold, crisp beverage like iced tea, lemonade, or a light Mexican lager.

Tips

• Make-Ahead: Prepare the beef and rice mixture up to a day ahead. Store it in the refrigerator, and when ready, layer it in the baking dish and add the fresh cornbread batter before baking.
• Freezing: This casserole freezes well! Bake as instructed, let it cool, and then freeze individual portions for easy reheating.
• Reheating: Reheat leftovers in the oven at 350°F (175°C) for about 10 minutes or until heated through. Microwave reheating works well too.

Prep Time:

• 15 minutes

Cooking Time:

• 35 minutes

Total Time:

• 50 minutes

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 18g
• Fat: 18g
• Carbohydrates: 53g
• Sodium: 800mg

Conclusion

Beef and Cornbread Casserole with Rice and Salsa is an ideal dish for those seeking a hearty, flavorful meal that’s easy to assemble and delivers big on taste. The layered approach with seasoned beef, rice, and corn ensures a robust base, while the cornbread topping adds a comforting sweetness and light texture. With the right balance of protein, carbs, and fiber, this casserole not only satisfies hunger but also offers a nutritious option for dinner. Whether you’re feeding a family or meal-prepping for the week, this recipe is sure to become a favorite.

Beef and Cornbread Casserole with Rice and Salsa

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• Author: Imili Johnson
• Total Time: 50 minutes

Print Recipe

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Ingredients

Scale 1x2x3x

For the Beef and Rice Layer:

• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked white rice
• 1 cup frozen corn kernels (thawed)
• 1 cup diced tomatoes (canned or fresh)
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder (adjust to taste)
• Salt and pepper, to taste

For the Cornbread Topping:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup milk
• 1 large egg
• ¼ cup melted butter

For Serving:

• Fresh salsa (store-bought or homemade)
• Sour cream (optional)
• Chopped fresh cilantro (for garnish)

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Instructions

Step 1: Prepare the Beef and Rice Mixture

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
3. Add minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned, about 5-7 minutes.
5. Once browned, drain any excess fat from the skillet.
6. Stir in the cumin, smoked paprika, and chili powder, followed by the diced tomatoes and black beans. Season with salt and pepper to taste.
7. Mix in the cooked rice and thawed corn kernels. Stir until well combined and heated through. Remove from heat and set aside.

Step 2: Prepare the Cornbread Batter

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the milk, egg, and melted butter until smooth.
4. Gradually combine the wet ingredients with the dry ingredients, mixing until just incorporated. Avoid overmixing to keep the cornbread light and fluffy.

Step 3: Assemble the Casserole

1. Lightly grease a 9×13-inch baking dish or casserole dish.
2. Spread the beef and rice mixture evenly into the bottom of the dish, pressing it down to form an even layer.
3. Pour the cornbread batter over the top of the beef mixture, spreading it out carefully to cover the entire surface.

Step 4: Bake the Casserole

1. Place the casserole in the preheated oven and bake for 20-25 minutes or until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean.

Step 5: Serve

1. Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
2. Cut into squares and serve warm with a side of fresh salsa, a dollop of sour cream, and a sprinkle of chopped cilantro if desired.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 450
• Sodium: 800mg
• Protein: 18g