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Tex-Mex Cornbread Skillet with Ground Beef & Beans

What could be better than something warm, delicious and filling on a chilly evening. For me, this has comfort food written all over it. A savory ground beef and beans mixture with sweet and crunchy corn, topped with a cornbread that has honey, jalapeños, creamed corn & cheese in the batter.  Add a dollop of sour cream …and YUM…..

Tex-Mex Skillet

Tex-Mex Skillet

The recipe is below and cheers!

Tex-Mex Skillet

Tex-Mex Skillet


Tex-Mex Cornbread Skillet with Ground Beef & Beans

  • Servings: 6
  • Difficulty: Easy
  • Print

For the meat mixture


  • 1 medium onion, small chop
  • 1 pound ground beef
  • 1 28 oz can baked beans, including liquid
  • 1 can corn 15 oz, drained
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup


  • Turn on the oven to 400F
  • In a large cast iron skillet, brown the chopped onion and ground beef then drain off any remaining fat.
  • Season with chili powder, salt, pepper
  • Add Worcestershire sauce and ketchup.
  • Add baked beans and corn. Stir to combine.

For the cornbread


  • 1 store bought box or package of corn bread mix.
  • 1 can creamed corn
  • ¼ cup honey
  • ½ cup grated cheddar cheese
  • 2 teaspoons chopped jalapeno – to taste


  • I use Marie Calendars Original Cornbread Mix which only calls for water as the additional ingredient.  Check your package ingredients to see if you’ll need anything additional.
  • Rather than using the amount of water the package calls for, I add 1 can of creamed corn,1/2 cup water, the honey, cheese and jalapenos.
  • This method makes a more moist, dense cornbread which is sweeter and has a bit of kick and really holds up well with the ground beef mixture.
  • Prepare the cornbread batter and top on the meat mixture.  Spread evenly and bake until the cornbread is done, about 30 minutes or when a knife comes out clean.
  • Serve with sour cream and salsa if you like.

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