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Southwestern Casserole

Southwestern Casserole With A Sweet Corn Crust

Course Main Course
Cuisine American, Southwestern Inspired
Keyword casserole-recipes, easy-ground-beef-recipes, southwestern-casserole-sweet-corn-crust
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 656kcal
Author Melissa Sperka


  • 1 ½ lbs lean ground beef
  • 1 medium sweet onion diced
  • olive oil
  • 2 cloves garlic minced
  • 1 14.5 oz can diced tomatoes seasoned for chili
  • 1 1.25 oz package taco seasoning
  • ¼ cup water or beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup Mexican corn well drained
  • 4 oz onion and chive cream cheese
  • 2 ½ cups shredded Colby-Jack or Mexican cheese blend divided
  • Assorted toppings: cilantro sour cream, guacamole, tomatoes, salsa, jalapeno pepper slices
  • Sweet corn crust:
  • 1 8.5 oz box yellow corn muffin mix
  • ½ cup buttermilk or milk
  • ½ cup cream style corn
  • 1 4 oz can chopped green chilies drained (optional)


  • Preheat the oven to 375°F. Spray a 11 x 7 inch baking dish with cooking spray, set aside.
  • Drizzle a large skillet with olive oil. Cook the ground beef and onion over medium-high heat until no pink remains. Add garlic cooking for 1 minute. Drain any excess fat from the pan.
  • Next, add tomatoes, taco seasoning, water and Worcestershire sauce. Cook over medium-high heat for about 5 minutes, until the tomatoes begin to break down. Taste and adjust salt and pepper to your taste.
  • Add cream cheese and corn to the pan. Stir until cream cheese is completely melted and mixed through. Remove from heat.
  • Crust: In a small mixing bowl, stir together the muffin mix, ½ cup of buttermilk and ½ cup of cream style corn. Add green chilies, if using. (Cook's note: You may add ½ of reserved cheese to batter, if preferred)
  • To assemble the casserole: Pour the ground beef mixture into dish and sprinkle with 1 ½ cups of shredded cheese. Spread corn bread batter evenly over beef mixture. Sprinkle with remaining cheese.
  • Bake for 25 minutes, or until a toothpick inserted into the corn crust comes out clean.
  • Serve immediately with sour cream, lettuce, chopped tomatoes or any of your favorite taco toppings.


Serving: 1serving | Calories: 656kcal | Carbohydrates: 46g | Protein: 44g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 948mg | Potassium: 685mg | Fiber: 4g | Sugar: 15g | Vitamin A: 874IU | Vitamin C: 6mg | Calcium: 452mg | Iron: 5mg