Mexican Cornbread Casseroles
Corn is a central ingredient in Mexican cooking, so cornbread gives this casserole a Mexican flair. The added touch of sweetness in cornbread makes this casserole a real kid-pleaser.See Popular Mexican Cornbread Casseroles Recipes
Refrigerated cornbread twists make a quick crust for this top-notch Tex-Mex main dish.
Cornbread base topped with beef, zesty tomatoes, corn, and cheese for a flavorful baked entree.
Pumpkin puts a seasonal spin on an American classic, tamale pie. Here, it's combined with layers of rich ground beef, hearty veggies, and a down-home cornbread topper.
This spicy beef and bean casserole topped with polenta is sure to be an instant family favorite.
Whether you're planning a Cinco de Mayo party or just looking for something different for a weeknight dinner, Mexican-inspired casseroles are a perfect way to satisfy your craving for a bit of south-of-the-border spice. Casseroles are a great "make ahead" meal, and because you can adjust the portions according to the number of people you're serving, they're a great potluck dish, too. In honor of the Mexican holiday that Americans love to celebrate, we're giving you a variety of our favorite Mexican-style casseroles.
Hamburger, salsa, and corn are covered with corn bread for a bake that's homey and quick.
From Mexican chicken to Mexican dips, casseroles, and rice, we've got the Mexican recipes you want.
Here we make a low-fat shrimp and vegetable chili (which is quite tasty on its own) and top it with a layer of golden cornbread for a delicious casserole that can be made ahead. The dish serves 12, so it's just right for serving to a crowd gathered to watch a Sunday afternoon game on TV.
We can't pass up any recipe with "Mexican" in it. Love chicken. Love quick and easy casseroles.
Cornbread connoisseurs have a long line of people to thank for making this quick bread a mainstay in American cooking. In fact, this staple of Southern and Southwestern cuisine may be one of the most truly American foods there is. Native Americans used corn, or "maize," in cooking all sorts of dishes--including cornbread--for thousands of years before colonists first set food in what we now know as the United States. Since cornbread is leavened with baking powder instead of yeast, it was easy for early settlers to master how to make cornbread even with limited resources. So, it's no wonder the dish caught on. Its unique flavor and texture have kept it a favorite over the years.
This Mexican-influenced recipe brings together two of our favorite dinner staples: ground beef and the casserole. The meaty-cheesy filling gets a zesty kick from Mexican-style diced tomatoes and corn, and the fluffy topping is a mix of cornmeal and flour, with more cheese sprinkled over the whole dish. It's the perfect pick-me-up meal on a night when everyone is cold, tired, cranky, and hungry.
A complete Mexican dinner -- with chicken, rich, AND beans -- ready in only 30 minutes? Yes, it's true. This recipe for Spicy Chicken with Rice and Beans is amazing in its one-pot wonderfulness. The secret's in the skillet, where you first brown the chicken for a few minutes. Then you simply add in the rice to cook in the juices that have already accumulated in the pan. Next, in go the beans and -- and another easy secret -- a can of diced tomatoes with green chilies, and you're work is done. We love quick and easyread more
Pulled pork ought to have the same patriotic status as apple pie--it's that popular and a delicious way to prepare meat that's especially great for summertime meals. Cook it any way you like--and we've got plenty of suggestions here--and turn pulled pork into a terrific sandwich, a main dish, or use it to fill quesadillas or tacos. Easy as pie.
Mexican enchiladas are impossible to resist. The immortal humorist Jack Handey, put it best: "If God dwells inside us," he once wrote, "I sure hope He likes enchiladas, because that's what He's getting." Not everyone would be able to segue from that to Cinco de Mayo, but look! I just did! And enchilada casseroles are mandatory for Cinco de Mayo, at least in my house. There aren't a lot of enchilada rules. The one constant is that the filling is often wrapped in a Mayan-type tortilla -- one made of corn instead of flour. Since corn meal has noread more