Origin of Picadillo Cornbread Casserole

Picadillo is a classic Latin American and Spanish dish made with ground beef, tomatoes, olives, and warm spices. This version transforms it into a baked casserole, topped with moist, fluffy cornbread, giving it a sweet and savory contrast that makes every bite delicious.

What I Love About This Recipe

• The spiced beef filling is rich and flavorful.
• The cornbread topping adds a perfect balance of sweetness and texture.
• It’s one-pan, easy to make, and perfect for meal prep.

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Picadillo Cornbread Casserole

Recipe by RecipeWikkiCourse: Recipes

Servings

10

servings

Prep time

35

minutes

Cooking time

55

minutes

Calories

520

kcal

Ingredients

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 bell pepper, diced

• 1 can (14.5 oz) diced tomatoes

• ½ cup tomato sauce

• ½ cup green olives, sliced

• 1 tbsp capers (optional, for extra briny flavor)

• 1 tsp cumin

• 1 tsp smoked paprika

• ½ tsp chili powder

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp dried oregano

• ½ cup beef broth

Directions

• In a skillet over medium heat, cook ground beef until browned.
• Add onion, garlic, and bell pepper; sauté for 3-4 minutes until softened.
• Stir in diced tomatoes, tomato sauce, olives, capers, and spices.
• Pour in beef broth, simmer for 10 minutes until thickened.
• In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
• Add milk, egg, and melted butter, mix until combined.
• Stir in cheese (if using).
• Preheat oven to 375°F (190°C).
• Spread the picadillo mixture evenly in a greased baking dish.
• Pour the cornbread batter over the top, spreading it gently.
• Bake:
• Bake for 25-30 minutes, or until cornbread is golden brown and set.
• Serve:
• Let the casserole cool for 5 minutes, then scoop and serve warm.

Notes

• For a spicy kick: Add ½ tsp cayenne pepper or diced jalapeños to the beef.
• Make it cheesy: Sprinkle extra shredded cheese on top of the cornbread before baking.
• Storage: Store leftovers in an airtight container for up to 3 days.

Origin of Caesar Potato Casserole

Inspired by the famous Caesar salad, which was first created by Italian-American chef Caesar Cardini in the 1920s, this dish takes the signature garlicky, cheesy, and tangy flavors of Caesar dressing and pairs them with comforting, baked potatoes. The result? A rich and indulgent casserole that’s sure to be a crowd-pleaser.

What I Love About This Recipe

I love how this dish brings the zesty, umami-rich taste of Caesar dressing into a warm, cheesy, and crispy potato casserole. The golden-baked top and creamy center make every bite irresistible. Plus, it’s easy to prepare and pairs well with roasted meats, grilled vegetables, or even as a standalone comfort meal.

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Caesar Potato Casserole

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

25

minutes

Cooking time

1

hour 

Calories

250

kcal

Ingredients

• 4 large russet potatoes, peeled and thinly sliced

• 1 cup Caesar dressing (store-bought or homemade)

• ½ cup sour cream

• 1 cup shredded Parmesan cheese

• 1 cup mozzarella cheese, shredded

• 2 cloves garlic, minced

• ½ tsp black pepper

• ½ tsp salt (adjust based on Caesar dressing’s saltiness)

• ½ tsp paprika (optional, for color)

• ½ cup panko breadcrumbs (for a crispy topping)

• 2 tbsp butter, melted

• 2 tbsp fresh parsley, chopped (for garnish)

Directions

• Preheat your oven to 375°F (190°C).
• Peel and thinly slice the potatoes into even rounds. Set aside.
• In a large mixing bowl, combine Caesar dressing, sour cream, Parmesan cheese, minced garlic, black pepper, salt, and paprika.
• Stir until well mixed.
• In a greased baking dish, layer half of the sliced potatoes.
• Spread half of the Caesar mixture over the potatoes.
• Sprinkle with half of the shredded mozzarella.
• Repeat with another layer of potatoes, Caesar mixture, and mozzarella.
• In a small bowl, mix the panko breadcrumbs with melted butter.
• Sprinkle the mixture evenly over the top of the casserole.
• Cover with foil and bake for 40 minutes.
• Remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy.
• Let the casserole rest for 5-10 minutes before serving.
• Sprinkle with fresh parsley for a pop of color and freshness.

Notes

• Cheese Variations: Swap mozzarella for cheddar or Gruyère for a sharper flavor.
• Make-Ahead Tip: Assemble the casserole a day in advance, store it in the fridge, and bake when needed.