Go Back
Mexican Beef and Cornbread Slow Cooker Casserole
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Mixing Bowl

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) corn kernels, drained
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 cup shredded cheddar cheese

Instructions
 

  • Brown the ground beef in a skillet over medium heat with the chopped onion and minced garlic until the meat is no longer pink. Drain any excess fat and transfer the mixture to the slow cooker.
  • Add the black beans, corn kernels, diced tomatoes with green chilies, chili powder, cumin, and salt to the slow cooker. Stir everything together until evenly combined.
  • Cover and cook on low for 5 hours.
  • In a mixing bowl, whisk together the cornmeal, flour, baking powder, milk, egg, and vegetable oil until a smooth batter forms.
  • Pour the batter evenly over the beef mixture in the slow cooker. Sprinkle the shredded cheddar cheese on top.
  • Cover and cook on high for 1 hour, or until a toothpick inserted in the cornbread comes out clean.

Notes

Stir the cornbread batter just until combined to keep the topping from turning dense. Leftovers keep in the fridge for up to three days and reheat in the microwave with a damp paper towel over the top to restore moisture.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Skillet, Mixing Bowl