Picadillo Cornbread Casserole Recipe

Name: Picadillo Cornbread Casserole
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 10
Ingredients: Avocado cooking spray; 1 tablespoon olive oil; 3/4 cup diced onion; 3/4 cup diced green pepper; 4 cloves garlic minced; 1 1/2 lbs ground beef; 2 10.5-ounce can diced tomatoes and chilies, such as Rotel; 2 Tablespoons tomato paste; 2 cups peeled potatoes, cut into 1/2-inch cubes; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons dried Mexican oregano; 1 Tablespoon chili powder; Salt and freshly ground black pepper to taste; 1/3 cup Spanish olives, chopped; 3 tablespoons raisins, chopped, optional; 1 cup grated sharp cheddar cheese; 1 cup grated Monterrey Jack cheese; 1 8.5-ounce packages corn muffin mix, such as Jiffy; 1/2 teaspoon chili powder; 1 beaten egg; 1/3 cup milk; 1/4 cup sour cream; 4 Tablespoons canned chopped jalapeños; chopped tomatoes, fresh cilantro, avocado slices, chopped green onions, in any combination

Cook Time: 55 minutes

Ingredients

This recipe makes 10 servings. Adjust quantities as needed, but cooking steps remain the same.

Avocado cooking spray
1 tablespoon olive oil
3/4 cup diced onion
3/4 cup diced green pepper
4 cloves garlic, minced
1 1/2 pounds ground beef
2 (10.5 ounce) cans diced tomatoes and green chilies (e.g., RO*TEL)
2 tablespoons tomato paste
2 cups peeled, diced potatoes (1/2-inch cubes)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried Mexican oregano
1 tablespoon chili powder
Salt and freshly ground black pepper, to taste
1/3 cup chopped Spanish olives
3 tablespoons chopped raisins (optional)
1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
1 (8.5 ounce) package corn muffin mix (e.g., Jiffy)
1/2 teaspoon chili powder
1 large egg, beaten
1/3 cup milk
1/4 cup sour cream
1/4 cup chopped canned jalapenos
Garnishes: chopped tomatoes, fresh cilantro, avocado slices, chopped green onions

Directions

Preheat your oven to 375F (190C) and lightly spray a 9x13-inch casserole dish with avocado cooking spray.
In a large skillet over medium heat, warm the olive oil. Add onions and green peppers, sauting for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Add ground beef, breaking up any large pieces as it cooks until no longer pink and lightly browned, about 5 minutes. Drain excess fat, then reduce heat to medium-low.
Stir in diced tomatoes with chilies, tomato paste, potatoes, cumin, oregano, chili powder, salt, and pepper. Simmer for 10-12 minutes until thick and aromatic.
Remove from heat and fold in olives and raisins. Transfer mixture to the prepared casserole dish.
Combine Cheddar and Monterey Jack cheeses. Sprinkle half over the meat and potato mixture, reserving the rest for later.
In a separate bowl, mix the corn muffin mix, chili powder, beaten egg, milk, and sour cream until smooth. Stir in chopped jalapenos. Spread the cornbread batter evenly over the casserole.
Bake in the center of the oven for 35-40 minutes until the cornbread is golden and firm. A toothpick inserted in the center should come out clean.
Cool the casserole on a wire rack for about 15 minutes. Sprinkle the remaining cheese over the warm casserole.
Garnish with a combination of chopped tomatoes, fresh cilantro, avocado slices, and green onions. Serve warm and enjoy!

Nutrition Facts (per serving)

Calories: 520
Fat: 30g (38% DV)
Saturated Fat: 13g (63% DV)
Cholesterol: 125mg (42% DV)
Sodium: 764mg (33% DV)
Carbohydrates: 31g (11% DV)
Dietary Fiber: 4g (13% DV)
Sugars: 9g
Protein: 32g (64% DV)
Vitamin C: 28mg (31% DV)
Calcium: 350mg (27% DV)
Iron: 4mg (24% DV)
Potassium: 832mg (18% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient information is based on available data and may not cover all ingredients. Consult a healthcare professional for medically restrictive diets.

History of Picadillo Cornbread Casserole

Picadillo Cornbread Casserole is a modern fusion dish inspired by the centuries-old tradition of picadillo, a beloved staple throughout Latin America and Spain. Classic picadillo typically combines ground meat, tomatoes, and sweet-savory additions like raisins and olives. The casserole version emerged in North America, where home cooks began pairing picadillo with cornbread batter to create a hearty, oven-baked meal that blended Mexican flavors with Southern comfort cuisine.

Regional Variations

In Mexico, picadillo fillings vary widely by regionsome richer in chilies, others sweeter with fruit or spicier with regional peppers. When adapted into a casserole in the United States, the dish often incorporates Southern-style cornbread mixes, emphasizing a slightly sweet, fluffy topping. In the Southwest, cooks sometimes add roasted hatch chilies or pepper jack cheese, while coastal regions may incorporate more olives and citrus-forward spices to echo Caribbean-style picadillo.

How It Differs from Similar Dishes

Unlike a traditional Mexican casserole such as tamale pie, Picadillo Cornbread Casserole focuses on balancing savory and sweet elements within the filling itself. The inclusion of raisins, Spanish olives, and aromatic spices creates a nuanced profile distinct from more uniform chili-and-cornbread bakes. Its texture is also unique: the moist picadillo base contrasts with the golden, slightly crisp cornbread lid, resulting in a layered comfort dish rather than a blended one.

Where It Is Commonly Served

This casserole is typically served at family gatherings, potlucks, and casual celebrations where a warm, shareable meal is ideal. In many households, it appears as a weeknight dinner that reheats well and serves a crowd. Some modern Mexican-American restaurants have also adopted it as a seasonal special, offering diners a comforting twist on a traditional favorite.

Interesting Facts

The combination of picadillo and cornbread became popular thanks to home cooks who sought to simplify large-format meals without sacrificing flavor. The dish is also known for its customizable natureingredients like jalapeos, specialty cheeses, or fresh herbs can dramatically shift its personality. Despite its humble origins, the casserole showcases a surprising depth of flavor, proving that fusion cooking can honor tradition while creating something entirely new.

FAQ about Picadillo Cornbread Casserole Recipe

Picadillo Cornbread Casserole is a hearty Mexican dish that combines ground beef, olives, raisins, tomatoes, and green chiles in a savory, cheesy base, topped with baked cornbread. It's perfect for dinner and can be customized with your favorite garnishes.

This recipe yields approximately 10 servings.

You will need avocado cooking spray, olive oil, onion, green pepper, garlic, ground beef, diced tomatoes with chilies, tomato paste, potatoes, spices (cumin, oregano, chili powder), olives, raisins (optional), cheddar cheese, Monterey Jack cheese, cornbread mix, egg, milk, sour cream, canned jalapeños, and garnishes like tomatoes, cilantro, avocado slices, and green onions.

The total cooking time is 90 minutes, which includes 35 minutes of preparation and 55 minutes of cooking time.

Yes, you can prepare the casserole up to the point of baking and store it in the refrigerator for a day before baking. Just make sure to allow extra time for baking if the casserole is cold from the fridge.

Each serving of Picadillo Cornbread Casserole contains 520 calories, 30g of fat, 31g of carbohydrates, 32g of protein, 4g of fiber, and 9g of sugar. It also provides 350mg of calcium, 4mg of iron, and 832mg of potassium per serving.

Yes! You can customize the toppings with fresh ingredients like chopped tomatoes, cilantro, avocado slices, and green onions, depending on your preference.

Yes, you can substitute the cornbread mix with another brand, but the texture and taste may vary slightly depending on the mix you use.

Comments

Lisa Harris

09/18/2025 10:20:35 PM

Incredible!!! I've already made this dish 3 times. Planning to make it again and doubling the recipe for a birthday dinner.