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Sombrero Casserole

 Sombrero Casserole
Corn bread and cream-style corn add a touch of sweetness to this hearty casserole. I sometimes sprinkle crushed tortilla chips on top before baking.— Kelley Enyeart, Marceline, Missouri
6 ServingsPrep: 25 min. Bake: 35 min.


  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 2 packages (8-1/2 ounces each) corn bread/muffin mix
  • 1 can (14-3/4 ounces) cream-style corn
  • 2 eggs
  • 4 cups (16 ounces) shredded cheddar cheese, divided
  • 1 cup picante sauce


  • In a skillet, cook beef, onion and green pepper over medium heat
  • until meat is no longer pink; drain and set aside. In a bowl,
  • combine corn bread mixes, corn and eggs; mix well. Spread half into
  • a greased 13-in. x 9-in. baking dish. Top with the meat mixture, 3
  • cups of cheese and the picante sauce. Spread with remaining corn
  • bread mixture; sprinkle with remaining cheese. Bake, uncovered, at
  • 350— for 35-40 minutes or until a knife inserted near the
  • center comes out clean. Let stand 5 minutes before serving. Yield: 6
  • servings.
Helpful Hint: Although they're made with basically the same ingredients, picante sauce usually has a smoother texture and milder flavor than salsa.
Nutritional Facts: 1 serving (1 each) equals 643 calories, 34 g fat (21 g saturated fat), 197 mg cholesterol, 1,230 mg sodium,

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Sombrero Casserole (continued)

Nutritional Facts: 49 g carbohydrate, 2 g fiber, 36 g protein.