7 Layer Sheet Pan Cornbread Casserole
This 7 layered cornbread casserole is a mash up of homemade cornbread with 7 layer dip toppings. Forget tacos. Get a fiesta going in your house any night with this fun, easy, new Tex Mex idea!
I can barely even call this a recipe in good faith because it’s just so darn easy.
Basically if you can open a jar, turn your oven on, and stir things together, you are golden.
That makes this 7 layered cornbread casserole perfect for a busy weeknight meal or game day appetizer.
Is your mouth watering yet?
Sweet cornbread, taco meat, cheese, guac, pico, and more all piled together.
It’s a dream for anyone who loves the layered dip, nachos, and Tex Mex flavors!
Ingredients
To make this you’ll need cornbread ingredients and toppings.
For the cornbread you’ll need:
- Flour– All purpose
- Cornmeal– Yellow cornmeal
- Baking powder– For leavening
- Salt
- Sugar– Granulated
- Oil– Vegetable oil
- Milk– Whole milk is best
- Eggs
- Corn– Thawed frozen corn kernels
For the topping you’ll need:
- Ground beef– Go for lean ground beef
- Taco seasoning– Either a 1.25 ounce packet of taco seasoning or 2 tablespoons of jarred seasoning
- Water
- Refried beans– Your favorite canned variety
- Guacamole– Either your favorite homemade guacamole or your favorite prepared variety
- Sour cream
- Cheese– Shredded Mexican blend or shredded cheddar
- Pico de gallo– You can sometimes buy it prepared in your produce section
- Olives– Sliced black olives
- Green onions– Sliced
How to Make
This 7 layered cornbread is pretty easy to make since it basically needs you to make some cornbread and open some jars!
To do it grease or spray a large rimmed sheet pan with oil or nonstick spray and set it aside.
In a large bowl, whisk together the flour, cornmeal, baking powder, salt and sugar.
Then in a separate bowl, whisk together the oil, milk, eggs, and corn.
Stir the combined wet ingredients into the dry ingredients until they are evenly incorporated.
Spread the batter evenly out into the prepared sheet pan.
Bake the cornbread at 400 degrees for 12 minutes or until the middle is set and the top’s starting to turn a light brown around the edges.
Take it out of the oven and let it cool for 15 minutes.
While the cornbread is cooling, brown the ground beef in a skillet over medium heat.
Once it’s brown, drain the grease off of the beef and put the beef back into the skillet.
Stir in the taco seasoning and ¼ cup water until evenly incorporated with the beef.
Keep stirring, and cooking, until the sauce has thickened.
Once the meat is cooked all the way through, take it off the heat and set it aside.
Then make the layers by spreading the refried beans over the top of the cornbread, leaving the edges of the cornbread exposed.
Next spread the guacamole over the beans and then the sour cream over the guacamole.
Spoon the ground beef mixture over the sour cream and sprinkle with the shredded cheese.
Top the cheese with the pico de gallo, sliced olives, and green onions.
Serve and enjoy!
Storing Leftovers
This layered cornbread casserole is best the day you make it.
However if you have leftovers, you can store it tightly covered in the fridge.
Keep in mind, it will get soggy as it sits in the fridge.
Tips and Tricks
- When you transfer the cornbread batter to the baking dish, use a spatula sprayed with nonstick spray or coated in flour to keep the batter from sticking to the spatula.
- You can substitute the ground beef for ground chicken if you prefer.
- Skip any of the toppings you don’t like and feel free to add others that you like. Other yummy topping ideas include cilantro leaves and chopped jalapenos.
Other Tex Mex Recipes
This 7 layered cornbread casserole is perfect for anyone who wants to turn the yummy dip into dinner.
Make it and enjoy!
Looking for other Tex Mex recipes?
Try these:
- Tex Mex Grilled Cheese
- Mexican Chicken Spaghetti
- Tex Mex Pub Style Nachos
- Double Decker Mexican Pizza
If you’ve tried this 7 LAYERED CORNBREAD CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
7 Layered Sheet Pan Cornbread Casserole
Ingredients
For The Cornbread
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 1/3 cup vegetable oil
- 1 1/2 cups milk
- 3 large eggs
- 1/3 -1/2 cup frozen corn kernels thawed
For The Toppings
- 1 lb lean ground beef
- 1 1.25 oz packet taco seasoning, or 2 tbsp taco seasoning
- 1/4 cup water
- 1 15 oz can refried black beans
- 1 1/2 cups prepared guacamole
- 2 scant cups of sour cream
- 1 cup shredded Mexican blend cheese
- 1 cup pico de gallo
- 1 small can sliced black olives drained
- ¼ cup sliced green onions
Instructions
- Grease a large rimmed sheet pan with oil and set aside, or generously coat with non-stick cooking spray to prepare.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. Set aside1 1/2 cups all-purpose flour, 1 1/2 cups yellow cornmeal, 1 tbsp baking powder, 1 tsp salt, 2 tbsp sugar
- In a separate bowl, whisk together the oil, milk, eggs, and corn. Transfer the combined wet ingredients into the dry ingredients and stir until evenly incorporated.1/3 cup vegetable oil, 1 1/2 cups milk, 3 large eggs, 1/3 -1/2 cup frozen corn kernels
- Spread the batter evenly out into the prepared sheet pan, using a spatula that’s been coated in flour or cooking spray to prevent sticking.
- Bake the cornbread at 400 degrees for 12 minutes or until the middle is set and the top’s starting to turn a light brown around the edges. Remove from the oven and allow it to cool for 15 minutes before layering the remaining ingredients on top.
- While the cornbread is cooling, brown the ground beef in a skillet over medium heat. When browned, drain the grease, and return to the skillet. Stir in the taco seasoning and ¼ cup water until evenly incorporated with the beef. Continue stirring, and cooking, until the sauce has thickened. Once the meat is cooked all the way through, remove from heat and set aside.
- Start by spreading the refried beans over the top of the cornbread, leaving the edges of the cornbread exposed.
- Spread the guacamole over the beans and then the sour cream over the guacamole.
- Spoon the ground beef mixture over the sour cream and then sprinkle with the shredded cheese.
- Top the cheese with the pico de gallo and sliced olives and then finish it all off with the green onions.
- Serve and enjoy!
Notes
- When you transfer the cornbread batter to the baking dish, use a spatula sprayed with nonstick spray or coated in flour to keep the batter from sticking to the spatula.
- You can substitute the ground beef for ground chicken if you prefer.
- Skip any of the toppings you don't like and feel free to add others that you like. Other yummy topping ideas include cilantro leaves and chopped jalapenos.
Nutrition
Seems very interesting
I love a recipe that gives a new spin on a fun favorite.
I’d still call it a recipe, you still have a couple things to do :) Thanks for sharing
I’d agree. More than one step constitutes a ‘recipe’ in my mind.
This just look perfect! Happy FF! :)
Thanks!
My grand girls will like this and they can also make it – Thank you for sharing! Recipe? Yes, in my book!
Thanks for the backup! This is a perfect ‘recipe’ to get the kids in on. It’s easy AND fun.