Salsa Cornbread and Ground Beef Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 06/19/21
Taco Beef Pie With Salsa Cornbread Topping
Taco ground beef pie with salsa cornbread topping.

The Spruce / Diana Rattray
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
748 Calories
36g Fat
69g Carbs
36g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 748
% Daily Value*
Total Fat 36g 46%
Saturated Fat 11g 55%
Cholesterol 123mg 41%
Sodium 1818mg 79%
Total Carbohydrate 69g 25%
Dietary Fiber 8g 27%
Total Sugars 25g
Protein 36g
Vitamin C 35mg 175%
Calcium 286mg 22%
Iron 5mg 29%
Potassium 840mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This taco-seasoned beef mixture is baked in an iron skillet with a unique salsa-flavored cornbread topping. The topping is made with a self-rising Mexican cornbread mix, but regular cornbread mix can be used, or see the tips and variations for a homemade mixture. 

Ingredients

For the Filling:

  • 1 tablespoon oil

  • 1 pound lean ground beef

  • 1 (1-ounce) package taco seasoning

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup chopped onion

  • 1 teaspoon garlic powder

  • 1 green or red pepper, sliced into rings

For the Corn Bread Mixture:

  • 2 cups Mexican cornbread mix

  • 1 tablespoon sugar

  • 1 (16-ounce) jar thick and chunky salsa

  • 1 1/4 cups milk

  • 3 tablespoons oil

  • 1 large egg, beaten

  • 1 cup shredded cheddar cheese

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 425 F.

  3. In a heavy (10-inch) iron skillet, heat the vegetable oil over medium heat.

  4. Add the ground beef, onion, salt and pepper, and garlic powder.

  5. Cook over medium heat until ground beef is well browned.

  6. Add taco seasoning mix and add other seasonings and water required, following directions on the packet.

  7. After beef is done, remove from skillet.

  8. Place sliced pepper rings in bottom of skillet.

  9. Spoon beef mixture over rings.

  10. In medium bowl, combine the cornbread mix with the sugar, salsa, milk, 3 tablespoons of vegetable oil, the beaten egg, and shredded cheese. Stir the mixture until it is smooth.

  11. Spread the cornbread mixture evenly over beef mixture in skillet.

  12. Bake for 30 to 40 minutes, or until the cornbread topping is golden brown.

  13. Place serving plate over skillet and then carefully invert and remove skillet.

  14. Cut into wedges.

  15. Serve and enjoy!

Recipe Variations

  • Use two tablespoons of homemade taco seasoning mix instead of the store-bought seasoning.
  • If you prefer, use chopped bell pepper in the beef mixture instead of the pepper rings.
  • Add some jalapeno pepper to the beef mixture for extra heat.
  • If you don't have a Mexican cornbread mix, use regular cornbread mix or a combination of 1 1/2 cups of regular cornmeal, 1/2 cup of flour, 2 1/2 teaspoons of baking powder, and 1 scant teaspoon of salt.
  • Switch to a Mexican blend of cheeses.
  • One reader said that she doubled the recipe and baked it in a 9-by-13-by-2-inch baking dish. She also mentioned that she added a packet of taco seasoning to her cornbread mixture.