Picadillo Cornbread Casserole

Name: Picadillo Cornbread Casserole
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 can (14.5 oz) diced tomatoes; ½ cup tomato sauce; ½ cup green olives, sliced; 1 tbsp capers (optional, for extra briny flavor); 1 tsp cumin; 1 tsp smoked paprika; ½ tsp chili powder; ½ tsp salt; ¼ tsp black pepper; ½ tsp dried oregano; ½ cup beef broth

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A hearty and comforting casserole, Picadillo Cornbread Casserole combines savory, spiced ground beef picadillo with a golden, slightly sweet cornbread topping. This dish is easy to make, packed with bold flavors, and perfect for a family dinner or potluck.

Contents

Origin of Picadillo Cornbread Casserole What I Love About This Recipe Picadillo Cornbread Casserole Ingredients Directions Notes

Origin of Picadillo Cornbread Casserole

Picadillo is a classic Latin American and Spanish dish made with ground beef, tomatoes, olives, and warm spices. This version transforms it into a baked casserole, topped with moist, fluffy cornbread, giving it a sweet and savory contrast that makes every bite delicious.

What I Love About This Recipe

The spiced beef filling is rich and flavorful.
The cornbread topping adds a perfect balance of sweetness and texture.
It’s one-pan, easy to make, and perfect for meal prep.

Picadillo Cornbread Casserole

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

520

kcal

Ingredients

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 can (14.5 oz) diced tomatoes
½ cup tomato sauce
½ cup green olives, sliced
1 tbsp capers (optional, for extra briny flavor)
1 tsp cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
½ cup beef broth

Directions

In a skillet over medium heat, cook ground beef until browned.
Add onion, garlic, and bell pepper; sauté for 3-4 minutes until softened.
Stir in diced tomatoes, tomato sauce, olives, capers, and spices.
Pour in beef broth, simmer for 10 minutes until thickened.
In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Add milk, egg, and melted butter, mix until combined.
Stir in cheese (if using).
Preheat oven to 375°F (190°C).
Spread the picadillo mixture evenly in a greased baking dish.
Pour the cornbread batter over the top, spreading it gently.
Bake:
Bake for 25-30 minutes, or until cornbread is golden brown and set.
Serve:
Let the casserole cool for 5 minutes, then scoop and serve warm.

Notes

For a spicy kick: Add ½ tsp cayenne pepper or diced jalapeños to the beef.
Make it cheesy: Sprinkle extra shredded cheese on top of the cornbread before baking.
Storage: Store leftovers in an airtight container for up to 3 days.