You know those meals that take you right back to a cozy family dinner, where the house smells amazing, and everyone’s gathered around the table chatting and laughing? That’s exactly the vibe this Easy Tex Mex Casserole brings to my kitchen. It’s one of those one-dish wonders that ticks all the boxes—quick, simple, packed with flavor, and an absolute hit with the family. Plus, the hearty combination of seasoned ground beef, fresh veggies, and a crispy cornbread topping makes it feel like pure comfort food with just the right Tex-Mex twist.

I first stumbled upon this recipe when I was on the hunt for something that wouldn’t require a trip to the grocery store. You know, those nights when you stare into your pantry hoping something magical will appear? Well, I spotted a can of corn, some salsa, and a box of cornbread mix, and it just clicked. Little did I know, that accidental experiment would become a staple in my weeknight dinner rotation.

🌶️ My accidental love affair with Tex-Mex casserole

The first time I made this dish, I didn’t think much of it—just a quick fix to fill bellies after a long day. But the smells that started wafting through the kitchen while it baked were enough to make everyone peek their heads in to ask, “What’s for dinner?” You know you’ve got a winner when the kids are setting the table without being asked!

The kicker was when I pulled it out of the oven, and the cornbread topping was golden brown and perfectly puffed up over that savory, salsa-infused ground beef filling. The mix of spices, the sweet pop of corn, and the crispy, slightly sweet cornbread made it feel like I’d spent hours in the kitchen when in reality, it took less than an hour. It’s the kind of recipe that feels like a warm hug in a casserole dish.

A little Tex-Mex history (and how it found a home in my kitchen)

Tex-Mex cuisine, a blend of Mexican and American flavors, was born out of necessity and creativity. Originally, it was developed by Tejanos (Texans of Mexican descent), who combined Mexican ingredients with what was available in Texas. Over time, Tex-Mex became its own distinct flavor profile, incorporating spices like cumin, lots of cheese, and hearty ingredients like ground beef and beans. The casserole-style dish is very much a part of the Tex-Mex tradition—easy to throw together, versatile, and always satisfying.

Let’s talk ingredients: the stars of the show

Every good dish starts with great ingredients, and while this recipe is super flexible, there are a few key players that make it shine:

Ground beef: The foundation of the dish. It soaks up all the spices and salsa, making every bite flavorful. You can swap this for ground turkey or chicken if you want something lighter. I’ve even made it with plant-based “meat,” and it turned out just as tasty.
Yellow onion & green bell pepper: These give the dish a fresh, slightly sweet bite and balance out the richness of the beef. If you’re out of green peppers, red or yellow peppers work too—honestly, any veggie you’ve got in the fridge can get tossed in.
Cumin: This spice is the heart of Tex-Mex cooking. It adds a smoky, earthy flavor that makes the dish feel warm and cozy. If you’re looking for a bit more heat, you can throw in some chili powder or smoked paprika too.
Salsa: I used a corn and black bean salsa for extra texture and flavor, but you can use whatever jar of salsa is hanging out in your fridge. Tomato-based, verde, mild or spicy—go with what you love! If you like things saucy, feel free to add a bit more salsa than the recipe calls for.
Corn: Adds a little sweetness and texture. If canned corn’s not your thing, frozen or fresh corn kernels work perfectly too.
Cornbread mix: Ah, the magic topper. I used a basic box of cornbread mix, and it transforms this casserole into something special. The slightly sweet, crumbly bread complements the spicy, savory filling beautifully. You could make your own cornbread from scratch, but on a busy weeknight, the mix is a real time-saver.

Must-have kitchen tools (don’t worry, it’s a short list)

For this recipe, you’ll only need a few tools, making clean-up a breeze:

A large skillet: This is where you’ll brown the beef and cook up the veggies. I like using a cast-iron skillet for even heat distribution, but any large pan will do.
A 9×9 casserole dish: This size is perfect for a thick, satisfying casserole. If you’re feeding a bigger crowd, you can double the recipe and use a 9×13 dish.
Mixing bowl for the cornbread batter: Pretty straightforward—just grab a bowl and follow the instructions on the cornbread mix.
Spatula or wooden spoon: For stirring and spreading. You’ll use these to combine the ingredients in the skillet and spread that delicious cornbread topping.

Step-by-step: making the magic happen

Alright, let’s get cooking! You’ve got this, and I’m right here with you (in spirit, at least).

Preheat the oven to 400°F. Always good to get this out of the way first so it’s ready when you are.
Cook the beef and veggies: Heat a large skillet over medium heat and toss in the ground beef, diced onion, and green bell pepper. Add the cumin and salt right away so the flavors start to meld as the beef browns. Stir occasionally, breaking up the meat as it cooks. After about 7-10 minutes, the beef should be fully cooked and the onions soft and translucent.
- Pro tip: If your beef is a little fatty, you can drain some of the excess grease before moving to the next step. Just be sure to leave a bit for flavor!
Add the salsa and corn: Once your beef is cooked through, stir in the salsa and drained corn. Let this mixture simmer together for about 10 minutes so the flavors really get to know each other.
Prepare the cornbread topping: While the beef mixture is simmering, prepare the cornbread mix according to the package directions. Easy-peasy.
Assemble the casserole: Pour your beef and veggie mixture into a greased 9×9 casserole dish, then spread the cornbread batter evenly on top. It doesn’t have to be perfect—some variation in thickness adds character (and those extra crispy edges!).
Bake it: Pop the casserole into the preheated oven and bake for 20-25 minutes. You’ll know it’s done when the cornbread is golden brown and cooked through. I always check with a toothpick—if it comes out clean, you’re good to go!
Serve and enjoy: This casserole is best served hot, straight from the oven. Just be sure to let it cool for a few minutes so no one burns their tongue (speaking from experience here).

Variations on a classic (because why not?)

What I love about this casserole is how adaptable it is. Here are a few fun variations I’ve tried:

Make it vegetarian: Swap out the ground beef for black beans or a meatless crumble. I’ve done this and found that the beans soak up the salsa perfectly, giving a rich, hearty bite without the meat.
Vegan option: Along with the black beans, use a vegan cornbread mix and dairy-free milk and butter in the batter. It’s just as satisfying and totally plant-based.
Add cheese: If you’re a cheese lover, sprinkle some shredded cheddar or Monterey Jack on top of the beef mixture before you add the cornbread batter. It melts into the casserole, adding a gooey, cheesy layer that’s hard to resist.
Spice it up: Love heat? Add some chopped jalapeños to the beef mixture or use a spicy salsa. You can also throw in a dash of cayenne pepper or hot sauce for extra kick.
Seasonal veggies: Got some zucchini or squash on hand? Dice them up and toss them in with the beef and peppers. It’s a great way to sneak in extra veggies.

How to serve it up

When it comes to serving, I like to keep things simple since this casserole already has so much going on. A dollop of sour cream or guacamole on top adds a creamy, cooling element, and some fresh cilantro gives a nice pop of color and freshness.

For sides, a simple green salad with a zesty lime vinaigrette or some Mexican-style rice pairs really well. If you’re feeling fancy, whip up a batch of margaritas (on the rocks with salt, please!) to complement the Tex-Mex flavors.

Leftovers? No problem!

This casserole stores beautifully, making it perfect for meal prep. Just cover it tightly and store in the fridge for up to 3 days. Reheat individual portions in the microwave or pop the whole dish back in the oven at 350°F for about 15-20 minutes until warmed through. If you want to freeze it, I recommend doing so before baking. Assemble the casserole, cover tightly with foil, and freeze. When you’re ready to enjoy, bake straight from frozen, adding an extra 15-20 minutes to the bake time.

Scaling it up or down

This recipe easily doubles if you’re feeding a crowd—just use a 9×13 casserole dish. If you’re cooking for two, you can halve the recipe and bake it in a smaller dish. I’ve found that smaller casseroles cook slightly quicker, so keep an eye on that cornbread topping and adjust the time as needed.

Little hiccups I’ve learned from

One time I got distracted (probably scrolling Instagram) and forgot to check the oven. My cornbread came out a little overdone—oops. If this happens to you, just slather on some extra salsa or sour cream. Problem solved! Also, don’t skip pre-draining the corn, or you’ll end up with a soggy bottom (and not in a good way).

Give it a go—your family will love it!

This Easy Tex Mex Casserole is a no-fuss, crowd-pleaser kind of meal. Whether you’re feeding your family on a busy weeknight or having friends over for a casual dinner, it’s guaranteed to be a hit. And don’t be afraid to make it your own! Add more veggies, up the spice, or experiment with toppings—whatever makes you happy. After all, that’s what cooking is all about, right?

FAQs

Can I make this casserole ahead of time?
Absolutely! You can assemble it ahead of time and store it in the fridge for up to 24 hours before baking.

What’s the best salsa to use?
Whatever you have on hand! I like using a chunky corn and black bean salsa, but feel free to go with your favorite—mild or spicy, it’s up to you.

Can I freeze leftovers?
Yes! Leftovers can be frozen for up to 2 months. Just let it cool completely before wrapping and freezing.

How do I know when the cornbread is done?
The cornbread should be golden brown on top, and a toothpick inserted into the center should come out clean. If it’s still a little wet, give it another 5 minutes.

Can I use a different type of ground meat?
Definitely! Ground turkey or chicken works just as well, and even plant-based crumbles are a great substitute if you’re going meatless.