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Sombrero Casserole Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 35 min. YIELD:6 servings


  • 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


  • 1. 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.

Recipe Note

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 each: 643 calories, 34g fat (21g saturated fat), 197mg cholesterol, 1230mg sodium, 49g carbohydrate (14g sugars, 2g fiber), 36g protein.

Reviews for Sombrero Casserole

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Muddyfrogwater User ID: 8035891 228188
Reviewed Jun. 19, 2015

"fntcitylade....I have the recipe called Sombrero bake. Is this it?

Sombrero bake
6 Servings Prep: 10 min. bake: 45 min.
2-1/2 cups cubed cooked chicken
1 can (4 ounces) chopped green chilies
1 cup (4 ounces) shredded cheddar cheese
1 medium tomato, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup 2% milk
1/2 teaspoon hot pepper sauce
3/4 cup biscuit/baking mix
1/2 cup cornmeal
2/3 cup 2% milk
1 can (2.8 ounces) french-fried onions, divided
1/2 cup shredded cheddar cheese
In 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 hot
pepper 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 cup
onions. Drop into eight mounds over casserole.
bake, uncovered, for 20 minutes (topping will spread). Sprinkle with
cheese and remaining onions. bake 5 minutes longer or until cheese
is melted. Yield: 6 servings."

fntcitylady User ID: 7404039 43782
Reviewed 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 User ID: 1222703 74811
Reviewed 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 User ID: 2680228 27934
Reviewed 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."

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