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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 644kcal


  • 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


  • Brown 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.



Calories: 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