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.

Also Read : Greek Couscous Salad

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 Tomato Soup and Grilled Cheese

Tomato soup and grilled cheese have been a beloved American comfort food pairing since the 1940s, when canned tomato soup became widely available and was often paired with buttered grilled cheese sandwiches. This casserole takes the best of both worlds and combines them into a single, spoonable dish.

What I Love About This Recipe

I love how crispy, cheesy bread pieces soak up the rich tomato soup, making every bite a perfect balance of crunch and creaminess. Plus, it’s easy to make in one dish, so there’s less cleanup while still delivering that iconic comfort food taste.

Also Read : Roasted Butternut Squash Salad

Tomato Soup and Grilled Cheese Casserole

Recipe by RecipeWikkiCourse: Recipes

Servings

10

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

342

kcal

Ingredients

• 2 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 2 cups vegetable or chicken broth

• 1 tsp dried basil

• ½ tsp dried oregano

• 1 tsp sugar (optional, to balance acidity)

• ½ cup heavy cream (or milk for a lighter version)

• Salt and black pepper to taste

Directions

• Heat olive oil in a large oven-safe skillet or casserole dish over medium heat.
• Sauté onion and garlic until soft and fragrant (about 3-4 minutes).
• Add crushed tomatoes, broth, basil, oregano, sugar, salt, and pepper. Simmer for 15 minutes.
• Stir in heavy cream and simmer for 5 more minutes.
• Prepare the grilled cheese topping:
• Toss bread cubes with melted butter in a bowl.
• Spread the cubes evenly over the tomato soup.
• Sprinkle cheddar and mozzarella cheese over the bread.
• Preheat oven to 375°F (190°C).
• Bake for 15-20 minutes, or until the cheese is melted and golden brown.
• Serve: Let it cool slightly before serving. Garnish with fresh basil or parsley if desired.

Notes

• Make it extra crispy: Broil the casserole for the last 2-3 minutes to get an even crunchier top.
• 
  Want a richer soup? Add a little parmesan cheese to the soup base.
• Make it ahead: Prepare the soup base ahead of time and refrigerate. When ready to bake, add the bread and cheese topping and bake fresh.