Mexican Pot Pie

This Mexican Pot Pie uses beef, corn, black beans and a zesty tomato sauce with a spicy cheddar cornbread topping.

Course Dinner
Cuisine American
Keyword cornbread casserole, mexican pot pie, pot pie recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 644 kcal
Author Kelly Miller


  • 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


  1. Brown ground beef in large pan, drain, and return to pan. Add in tomato soup, corn, and black beans.

  2. Pour into the bottom of a 4 quart casserole dish.

  3. In a mixing bowl, beat cornbread mix, milk, oil, and eggs until smooth. Stir in chilies and cheddar cheese.

  4. 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.

  5. Allow casserole to rest 5 minutes before serving.

Nutrition Facts
Mexican Pot Pie
Amount Per Serving
Calories 644 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 10g63%
Cholesterol 100mg33%
Sodium 682mg30%
Potassium 891mg25%
Carbohydrates 61g20%
Fiber 8g33%
Sugar 17g19%
Protein 25g50%
Vitamin A 670IU13%
Vitamin C 11.5mg14%
Calcium 216mg22%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.