Mexican Pot Pie By Kelly Miller • September21,2020 • 21 Comments 31.0K 10 Jump to Recipe Jump to Video Mexican Pot Pie is a great family dinner recipe! Ground beef with corn, black beans, and tomato soup, then topped with cornbread. Filling and good! Everyone loves classic pot pie for dinner, but this particular recipe puts a Mexican flavor to change it up just a bit. Instead of a creamy filling with vegetables, this one uses a tomato sauce filling with beans and corn. Instead of the typical pastry pie crust, this one is topped with cheesy cornbread. I promise, your whole family will adore this dinner! What’s in this recipe? ground beef condensed tomato soup corn black beans cornbread mix diced green chiles cheese How to make this recipe: Brown ground beef in a skillet and drain. 2. Transfer beef to a baking dish. Add in black beans, corn, and tomato soup. 3. Mix ingredients well. 4. In a mixing bowl, stir together cornbread mix, egg, oil and milk. 5. Stir in green chilies and shredded cheese. 6. Spread cornbread mixture over beef mixture in baking dish. Bake and cool before serving! Use a cake tester or a wooden skewer inserted in the middle of the cornbread to see if it comes out clean – that’s when you know it’s done! What kind of cornbread mix is used in this recipe? You’ll need an 11.5 oz package of cornbread mix – the kind I typically use is Krusteaz brand. Can Jiffy cornbread mix be used instead? Some readers have tried this using two boxes of Jiffy cornbread mix and reported back that it turned out fine. My family prefers the flavor of the other brand. Pro tips: Be sure to test the center of the cornbread is done by using a skewer – it should come out clean! Substitute 1 lb of ground turkey or chicken in place of the ground beef Replace the black beans with the same size can of kidney beans Top finished plates with some sour cream or a scoop of salsa! More recipes you’ll love: Layered Mexican Salad Cheesy Mexican Lasagna Mexican Chicken Casserole Bacon Ranch Cornbread Salad If you liked this recipe, leave a rating and a comment below this post! Mexican Pot Pie This Mexican Pot Pie uses beef, corn, black beans and a zesty tomato sauce with a spicy cheddar cornbread topping. 4.05 from 195 votes Print Pin Rate Course: DinnerCuisine: AmericanKeyword: cornbread casserole, mexican pot pie, pot pie recipe Prep Time: 15 minutes minutesCook Time: 35 minutes minutesTotal Time: 50 minutes minutes Servings: 8 servings Calories: 644kcal Author: Kelly Miller Ingredients▢ 1 lb ground beef▢ 14 oz can tomato soup▢ 14 oz can of corn drained▢ 14 oz can of black beans drained and rinsed▢ 11.5 oz box cornbread mix▢ 1 1/3 cup milk▢ 1/3 cup oil▢ 2 eggs▢ 7 oz diced green chiles drained▢ 1 cup shredded cheddar cheese InstructionsBrown ground beef in large pan, drain, and return to pan. Add in tomato soup, corn, and black beans.Pour into the bottom of a 4 quart casserole dish.In a mixing bowl, beat cornbread mix, milk, oil, and eggs until smooth. Stir in chilies and cheddar cheese.Pour over meat filling in casserole dish. Bake at 400 degrees for 30 - 35 minutes, or until a cake tester comes out crumbly from the cornbread layer.Allow casserole to rest 5 minutes before serving. Video NutritionCalories: 644kcal | Carbohydrates: 61g | Protein: 25g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 682mg | Potassium: 891mg | Fiber: 8g | Sugar: 17g | Vitamin A: 670IU | Vitamin C: 11.5mg | Calcium: 216mg | Iron: 4.2mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 31.0K 10
Stephanie R. says March 18, 2015 at 11:43 pm Oh my goodness, this looks so good!! Im going to have to make this for my family! Reply
Amy says March 26, 2015 at 4:34 am I'm horrible about planning meals ahead of time. And I'm always missing at least one ingredient I need! Love this recipe idea! #client Reply
Brenda Raisley says March 12, 2020 at 6:30 pm I’ve made something similar, gonna make this for supper tonight!! I’m sure it will be great! Reply
Lori says March 23, 2020 at 7:06 pm I’m curious, why do you need the extra oil in the cornbread mix? Reply
Terry Huitt says March 23, 2020 at 10:14 pm I’m not big on using processed canned soup. Wandering if you could use a cup or so of salsa and tablespoon of chili powder instead. Reply
Wilma Nixon says May 7, 2020 at 4:59 pm I’ve made this several times now and it’s a hit each time! Reply
C Wit says September 2, 2020 at 3:41 pm This is so Good, my family loved this pot pie & We will make this again. I didn’t use the cheese & I used Ranch Style Beans because my Husband don’t like Black Beans & I put the Green Chilies in the beef filling. This is really GOOD Reply
Janet Bradley says November 18, 2020 at 9:01 pm Not a fan of BLACK beans, any suggestions for a replacement? Or does there need to be one? Thanks, Janet Reply
Peggy says March 8, 2021 at 10:29 pm Delicious! Added taco seasoning to the meat because I didn’t have green chilies. Reply
Wendy Emmonds says July 20, 2021 at 2:27 pm I agree with Carol Charvat….what soup comes in 14oz? What cornbread mix is 11.5 oz? This looks delicious – going to try and wing the measurements with 10.5oz soup and Jiffy Cornbread mix. Reply
Edna says March 28, 2022 at 4:52 pm When making the Mexican Pot Pie, could diced tomatoes be used instead of tomato soup? Reply
Kelly Miller says March 29, 2022 at 11:37 am You could try that! I think the diced tomatoes, since they’re packed in water, would make it a bit thinner but the flavor should still be great. Let me know how it works out, Edna! Reply
Tami Malone-Coates says August 26, 2022 at 9:47 pm This was delicious! Took a little longer to get the cornbread fully cooked though. I used frozen corn and 2 small cartons of Pacifica Roasted red pepper soup. Just yummy! Reply
Kathryn Coleman says November 10, 2022 at 8:28 pm Hubby loved it!!! Forgot to add cheese to the cornbread mixture but used shredded cheese when served and it was delicious! Reply