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Sombrero Casserole

Total Time

Prep: 25 min. Bake: 35 min.


6 servings

Cornbread and cream-style corn add a touch of sweetness to this hearty casserole. I sometimes sprinkle crushed tortilla chips on top before baking.— Kelley Enyeart, Marceline, Missouri


  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 1 can (14-3/4 ounces) cream-style corn
  • 2 large eggs
  • 4 cups shredded cheddar cheese, divided
  • 1 cup picante sauce


  1. In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain and set aside. In a bowl, combine cornbread mixes, corn and eggs; mix well. Spread half into a greased 13x9-in. baking dish. Top with the meat mixture, 3 cups of cheese and the picante sauce. Spread with remaining cornbread mixture; sprinkle with remaining cheese. Bake, uncovered, at 350— for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.
Helpful Hint: Although they're made with basically the same ingredients, picante sauce usually has a smoother texture and milder flavor than salsa.

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