Mexican Casserole with Corn Bread

Mexican Corn Bread Casserole | The Gluten-Free Homemaker

When I was first diagnosed with celiac disease, Mexican casseroles were an easy gluten-free replacement for the casseroles I used to make. They were new to us, though, so it seems that every week I had a new one to try. After a while the kids got confused about which was which (they were trying to rank them), but they pretty much liked them all.

Yesterday I was not in the mood to fix our usual Friday night pizza dinner, and I was wondering what I should fix that wouldn’t disappoint the family. While looking through some Frugal Friday posts, I found my answer. Thanks to Ship Full O’ Pirates for this great dinner idea. I modified her recipe just a bit and here’s what I came up with.

I used a cast iron pot for cooking everything on the stovetop and baking it in the oven. Not only does it make great food, it’s easier to have the one item to clean up. If you don’t have one, just put everything into a casserole dish.  A square or round dish would be best.  I think a rectangular one would be too big, but if that’s all you have, you can reduce the baking time.
Mexican Casserole with Corn Bread | The Gluten-Free Homemaker

5.0 from 1 reviews
Mexican Casserole
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 – 1½ pounds ground meat (beef or turkey)
  • 1 medium onion, chopped
  • ¼ c. or 1 package taco seasoning mix (McCormick)
  • 1 can beans, drained (use whatever you like, I used navy beans)
  • shredded cheddar cheese (amount to taste & optional)
  • 1 cornbread recipe
  1. Brown the meat and sauté the onion. Drain.
  2. Add the taco seasoning and ¾ c. water. Simmer 5 min.
  3. Add the beans and stir to combine.
  4. If you are using a casserole dish, transfer the meat mixture to the dish.
  5. Sprinkle with cheese or omit it for a dairy free casserole.
  6. Mix together the cornbread and spread on top.
  7. Bake at 375 degrees about 30 minutes or until cornbread is done. Enjoy!

This post is linked to Friday Foodie Fix at The W.H.O.L.E. Gang.  Stop by to see more  recipes with beans.

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. glutenfreeislife says:

    That looks really good!! :)

  2. zanjabil says:

    Yum, my mom used to make this all the time….she even makes a vegetarian version. I've made the vegetarian one for my family many times.

  3. I have a friend who's daughter has to have gluten free foods and I will be passing this on to her!

    thanks for sharing!

    marti @

  4. What a great idea! Thanks for the recipe – I love Mexican casseroles.

  5. Lisa@BlessedwithGrace says:

    LOVE that cast iron pot! Thanks for the recipe.

  6. comfycook says:

    I love corn bread with a casserole type food. I have one where I put the corn bread on the top.

    I have to give this recipe a try.

    I tried to copy your badge into my Word Press blog and it would not work. That happens with a lot of badges but you might want to find out how to make it universal. I would love to have it on the blog.

  7. firebear says:

    Looks Yummy…we love our taco bake….=0)
    I have uved red, pink, pinto and black beans, but never Navey. Will have to give it a try…Thank You for sharing!

    Live Laugh and Enjoy!

  8. thecinnamonlady says:

    I absolutely love this casserole! Sorry, GF’ers. but the taco mix has flour in it. There are easy GF recipes to replace it though, so enjoy!

    • Thanks for letting me know you enjoyed this. Not all taco seasoning has flour in it. That’s why I specified McCormick. Homemade is great too though.

  9. MamaSelk says:

    Thanks so much for the recipe Linda. I want to try it but I have a question. The top picture looks like the casserole has corn in it, but I didn’t see corn listed as a recipe ingredient. Do you add corn to yours?

    Also, yes I agree McCormick has no flour; I have used it in the past without any reaction or problem.

  10. Teresa Easley says:

    What cornbread reciepe do you use?? Tryed Uncle Bob but its too sweet.

  11. It looks dry? Is it dry or moist? Just wondering for my kids. It looks delicious but I do want them to eat it! If it is on the drier side with the meat and beans, is there a way to sauce it up a bit? Just asking, it could be fine as it is. I would make my own gluten free taco seasoning mix. Thanks! :)

    • It’s not dry, but it’s not saucy either. The picture shows the recipe made without cheese. Mixing cheese in with the meat and beans helps it hold together and ads fat to it, so it would be less dry. If you’re not using dairy, you could a little tomato sauce if it seems too dry to you.

  12. Rita Kusz says:

    I made this yesterday and it was yummy. My husband had seconds. I used black beans and a small can of mexican corn. I like Pamela’s gluten free corn bread mix and Penzy’s taco seasoning mix which is gluten free so I used both of those Made it in a iron cast skillet. I will make this again!

  13. This same recipe is good in a vegetarian style with a couple cans (or one each) of pinto beans or kidney beans and tomatoes (put in blender for a second to chop up) and chili like spices and onions, and the cornbread on top like Linda’s recipe. Good left over also.

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