Mexicali Cornbread Casserole


  • 2 c. cooked potatoes
  • 1 ½ c. red beans, or other beans of choice
  • 1 c. diced onions
  • 1 c. veggie burger
  • ½ tsp. red pepper flakes
  • 1 tsp. chives, fresh or dried
  • ½ tsp. sea salt
  • ½ tsp. cumin
  • ½ tsp. chili powder
  • ½ c. mild salsa
  • ¼ c. green chilies

Cornbread Topping

  • ½ c. yellow corn meal
  • ½ c. unbleached white flour
  • ¼ tsp. sea salt
  • 1 ½ tsp. baking powder, aluminum free
  • ¼ c. green chilies
  • 2 Tbsp. canola oil
  • 1 c. creamed corn


  1. Place a large skillet on medium high heat and spray with vegetable oil spray. Put the onions, red pepper flakes, salt, cumin, chili powder, potatoes and burger in the skillet.
  2. Fry for about 15 minutes or until a light golden brown. Add the beans, green chilies and salsa.
  3. Spray an 8 x 8 inch pan with vegetable oil spray and put the mixture in the pan, Set aside until the cornbread topping is ready.

Directions for Cornbread Topping:

  1. In a medium bowl, mix all the dry ingredients together. Make a well in the middle of the dry mix and put all the rest of the ingredients.
  2. Stir until blended and then spread on top of the casserole.
  3. Bake at 350 degrees for 20 – 30 minutes or until browned, and a toothpick inserted in the top of cornbread comes out clean. Serve hot.
Browse Cook(s): Linda Johnson
Browse Theme(s): Mexican Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.