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Sombrero Casserole

Cornbread 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
  • Total Time
    Prep: 25 min. Bake: 35 min.
  • Makes
    6 servings


  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 1 can (14-3/4 ounces) cream-style corn
  • 2 large eggs
  • 4 cups 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 cornbread mixes, corn and eggs; mix well. Spread half into a greased 13x9-in. baking dish. Top with the meat mixture, 3 cups of cheese and the picante sauce. Spread with remaining cornbread mixture; sprinkle with remaining cheese. Bake, uncovered, at 350— for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.
Helpful Hint: Although they're made with basically the same ingredients, picante sauce usually has a smoother texture and milder flavor than salsa.

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  • Muddyfrogwater
    Jun 19, 2015

    fntcitylade....I have the recipe called Sombrero Bake. Is this it?Sombrero Bake6 Servings Prep: 10 min. Bake: 45 min.Ingredients2-1/2 cups cubed cooked chicken1 can (4 ounces) chopped green chilies1 cup (4 ounces) shredded cheddar cheese1 medium tomato, chopped1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup 2% milk1/2 teaspoon hot pepper sauceBISCUIT TOPPING:3/4 cup biscuit/baking mix1/2 cup cornmeal2/3 cup 2% milk1 can (2.8 ounces) french-fried onions, divided1/2 cup shredded cheddar cheeseDirectionsIn a greased 13-in. x 9-in. baking dish, layer with chicken, chilies,cheese and tomato. In a small bowl, combine the soup, milk and hotpepper sauce. Pour over chicken mixture. Cover and bake at 375?for 20 minutes.In a small bowl, combine the biscuit mix, cornmeal, milk and 3/4 cuponions. Drop into eight mounds over casserole.Bake, uncovered, for 20 minutes (topping will spread). Sprinkle withcheese and remaining onions. Bake 5 minutes longer or until cheeseis melted. Yield: 6 servings.

  • fntcitylady
    Sep 12, 2013

    I made a dish called Sombrero Casserole from Taste of Home many times for neighbors, church and my family. Haven't had it in a while and can't find my book. It was turned to this page and highlighted. As time passed I forgot about it and today started my search where it should have been. Its lost or gone. The above Casserole is not what I made in the past, no corn was in it and you made your own cornbread topping. What are the chances it has been updated thru time? The one I made was called Sombrero Bake. Any chances someone might have this recipe?

  • leetodtz
    Jan 30, 2012

    We skipped the green peppers and did not bake it with the picante sauce. It was really delicious and filling. We will be making this again.

  • Sunshine031294
    Feb 10, 2010

    I have been making this receipe for a couple of years now. My family loves all the flavors combined. You can dress it up with other mexican favorites too! I do cut back on the cheese to help reduce some fat content.