Picadillo Cornbread Casserole

A Flavor-Packed One-Dish Wonder

If comfort food had a Latin soul and Southern heart, Picadillo Cornbread Casserole would be it. This bold, spicy, cheesy casserole merges the hearty flavors of a traditional Cuban-style picadillo with a golden, tender cornbread crust. It’s a fusion dish that’s as satisfying as it is simple to prepare, perfect for busy weeknights, weekend potlucks, or cozy family dinners.

Whether you’re feeding a crowd, prepping ahead for the week, or just craving something incredibly flavorful and filling, this casserole checks all the boxes. Packed with protein, veggies, spices, and cheesy goodness, it’s a complete meal in one dish—with zero boring bites.

Why You’ll Love This Recipe

Picadillo Cornbread Casserole is for anyone who:

  • Loves bold, Tex-Mex and Latin flavors
  • Needs a complete one-pan meal that’s freezer- and leftover-friendly
  • Wants something comforting, cheesy, and filling without being overly complicated
  • Is a fan of sweet and savory contrasts (hello, raisins and jalapeños!)

The picadillo base is rich, tomatoey, and well-seasoned with cumin, oregano, chili powder, and a kick of heat from canned chilies. Then it’s topped with a cornbread crust laced with jalapeños and chili powder, giving you a golden, fluffy, and slightly spicy finish.

Ingredients Overview

Let’s break down the layers of flavor:

For the Picadillo Base:

  • Ground beef – A classic picadillo protein.
  • Diced tomatoes and green chilies – Adds acidity, spice, and depth.
  • Tomato paste – Intensifies the umami.
  • Potatoes – Adds heartiness.
  • Onions, green peppers, garlic – The aromatic trifecta.
  • Spanish olives & raisins (optional) – A sweet-salty touch true to traditional picadillo.
  • Cumin, Mexican oregano, chili powder – The spice backbone.
  • Cheddar & Monterey Jack cheese – Melty, gooey goodness.

For the Cornbread Topping:

  • Corn muffin mix – Jiffy® works great here.
  • Egg, milk, sour cream – Ensures moisture and structure.
  • Chopped jalapeños – For a spicy bite.
  • Extra chili powder – Reinforces the spice profile.

Garnishes (optional but highly recommended):

  • Chopped tomatoes
  • Fresh cilantro
  • Avocado slices
  • Green onions

Step-by-Step Instructions

1. Prep the Oven & Dish

Preheat your oven to 375°F (190°C) and coat a 9×13-inch baking dish with avocado cooking spray.

2. Sauté the Base Veggies

Heat olive oil in a skillet over medium heat. Add diced onion and green pepper; cook for 2–3 minutes until softened. Stir in minced garlic and sauté for another 30 seconds.

3. Brown the Beef

Add the ground beef and cook until no longer pink, breaking up chunks. This takes about 5 minutes. Drain any excess fat.

4. Add Tomatoes, Spices & Potatoes

Stir in the canned tomatoes with juices, tomato paste, diced potatoes, cumin, oregano, chili powder, salt, and pepper. Simmer on medium-low for 10–12 minutes until potatoes are just tender. Stir in chopped olives and raisins (if using), then remove from heat.

5. Assemble the Casserole Base

Pour the picadillo mixture into your prepared baking dish. Top with half the cheese mixture.

6. Make the Cornbread Topping

In a large bowl, mix the corn muffin mix with chili powder, beaten egg, milk, and sour cream until well combined. Fold in the chopped jalapeños.

7. Bake It!

Spread the cornbread batter evenly over the meat mixture. Bake uncovered for 35–40 minutes, until the cornbread is golden brown and a toothpick inserted comes out clean.

8. Final Touch

Let it cool for 15 minutes. Sprinkle the remaining cheese over the top while warm. Garnish with tomatoes, cilantro, avocado, and green onions if desired.

Kitchen Equipment Needed

  • 9×13-inch casserole dish
  • Large skillet
  • Mixing bowls
  • Wooden spoon or spatula
  • Cheese grater (if grating your own cheese)
  • Measuring cups and spoons
  • Wire cooling rack

Storage & Leftovers

Refrigerator:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or in a 350°F oven for 10–15 minutes.

Freezer:
You can freeze the fully baked and cooled casserole (without garnishes) for up to 3 months. Wrap tightly in foil and place in a freezer-safe container. Thaw in the fridge overnight and reheat in the oven.

Tips, Tricks & Variations

  • Make it spicier: Add diced fresh jalapeños to the meat mixture or a splash of hot sauce.
  • Make it milder: Use mild RO*TEL® and skip the jalapeños in the cornbread.
  • Vegetarian option: Replace ground beef with plant-based crumbles or cooked lentils.
  • Add beans: Black beans or pinto beans make this dish even heartier.
  • Add sweetness: If you enjoy the contrast, don’t skip the raisins! They add depth and traditional flair.
  • Cheese swap: Try Pepper Jack for a spicy kick or use all cheddar for a sharper flavor.
  • Cornbread hack: Don’t have Jiffy®? Use your favorite homemade cornbread batter.

What to Serve with Picadillo Cornbread Casserole

While this dish is filling on its own, you can level it up with a few sides and drinks:

Side Dish Ideas:

  • Simple green salad with lime vinaigrette
  • Mexican street corn salad
  • Sautéed zucchini or bell peppers
  • Tortilla chips with guac or salsa

Drink Pairings:

  • Classic margarita or Paloma cocktail
  • Mexican lager or a light amber ale
  • Sparkling lime agua fresca for a non-alcoholic option

Frequently Asked Questions (FAQ)

Can I make this ahead of time?

Yes! Prepare the entire casserole (up to the point of baking), cover, and refrigerate for up to 24 hours. Bring to room temperature and bake as directed.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey or chicken works well if you’re looking for a leaner option.

What if I don’t have corn muffin mix?

No problem. You can substitute with your favorite cornbread recipe—just ensure the batter isn’t too thin so it holds up as a topping.

How spicy is this casserole?

It has a moderate heat level. You can reduce or eliminate the jalapeños and use mild diced tomatoes to make it kid-friendly.

Can I leave out the olives and raisins?

Yes, though they add traditional picadillo flavor, they are optional and won’t affect the integrity of the dish if omitted.

Final Thoughts

Picadillo Cornbread Casserole is the kind of recipe you’ll come back to again and again. It’s hearty, flavorful, and endlessly customizable to your family’s taste preferences. Plus, it’s a one-dish meal with a built-in side—cornbread!

Perfect for feeding a crowd or enjoying as leftovers, this casserole is weeknight gold and weekend-worthy. Don’t forget to garnish generously and serve with your favorite drink or salad for a well-rounded dinner.

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