Go Back
–+ servings
a slice of 7 later sheet pan cornbread casserole on a white plate
Print Recipe
No ratings yet

7 Layered 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!
Prep Time20 minutes
Cook Time20 minutes
Resting Time10 minutes
Total Time1 hour
Course: Casserole, Dinner, Entree, Lunch, Main Course
Cuisine: American, Tex Mex
Servings: 9
Calories: 666kcal
Author: Meaghan @ 4 Sons R Us

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
US Customary - Metric

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 aside
    1 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

Calories: 666kcal | Carbohydrates: 63g | Protein: 27g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 1411mg | Potassium: 842mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1202IU | Vitamin C: 10mg | Calcium: 350mg | Iron: 5mg