A Simple Tex-Mex Make-Ahead Dish for the Night Before Thanksgiving

Stay Calm and Make a Casserole

Thanksgiving is the Super Bowl of cooking. If you’re anything like me, the planning kicks in on November 1, when I start making lists and emptying the fridge.

Yet, one of the challenges of Thanksgiving isn’t just the grand feast; it’s the often-overlooked night before. Who feels like cooking dinner when there’s so much to prepare for the next day? When your out-of-town holiday guests expect dinner the night before the feast, don’t panic. This is where a make-ahead meal comes into play. This Tex-Mex casserole can be prepped in advance, parked in the fridge for a day or two, or even frozen weeks ahead of time. When the moment arrives, defrost it in the refrigerator for 24 hours, then bake it to perfection.

And if you’re not hosting a large gathering this holiday season, this recipe can be halved. Whip it up over the weekend, and tuck it away in the freezer for a convenient weeknight dinner.

Make Ahead Tex-Mex Cornbread Casserole

Ingredients

For the cornbread

2 boxes cornbread mix (such as Jiffy), divided

2/3 cup milk

2 eggs

3 cups cheddar cheese, grated, divided

For the Filling

1 pound ground beef

1 pound chorizo, casings removed

1-2 tablespoons olive oil, as needed

2 medium yellow onions, diced

2 poblano peppers, diced

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

2 chipotle peppers in adobe, minced

3 garlic cloves, minced

2 tablespoons tomato paste

1 15-ounce can tomatoes, crushed by hand

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 15-ounce can corn (or use frozen)

1 15-ounce can pinto beans, drained and rinsed (optional)

Optional toppings: sliced scallions, chopped white or red onion, sour cream, hot sauce, avocado, fresh or pickled jalapeños, cilantro

Preparation

Preheat the oven to 350 degrees. Grease a 9 x 13″ baking dish and set aside.

Prepare one box of cornbread mix according to the package directions. Spread the mixture evenly in the bottom of the prepared baking dish. Bake the cornbread until it starts to set, which should take about 10 to 15 minutes. Once done, remove it from the oven and set aside until the filling is ready.

Make the Filling

In a large skillet, sauté the ground beef and chorizo until fully cooked and no pink remains. Using a slotted spoon, remove the meat from the pan and set it aside. Drain all but 1-2 tablespoons of fat from the pan. (If needed, add a little olive oil to the pan.)

Next, add the poblano peppers, onions, chili powder, cumin, and oregano to the pan. Sauté until soft. Then, add the garlic and sauté for an additional 30 seconds until fragrant.

Add the chipotle peppers and tomato paste, stirring to combine. Sauté for about 2 minutes to cook the tomato paste. Then, add the tomatoes along with their juices. Return the cooked ground beef and chorizo to the skillet, and stir everything together until well mixed. Season with salt and pepper.

Prepare the second box of cornbread and add about half of the grated cheddar.

Spread the beef filling evenly over the bottom layer of cornbread. Sprinkle on half the cheese. Next, layer the corn and beans (if you’re using them) evenly over the cheese. Then, spread the remaining cornbread on top, making sure to distribute it as evenly as possible. Be careful not to reach the edges, as this will allow steam to escape during cooking.

If you plan to make this dish in advance, refrigerate or freeze it at this stage. Alternatively, you can freeze it after cooking and reheat it later.

Place the baking dish on a rimmed sheet pan to catch any spills, and bake for about 30 minutes or until the top is golden brown. Serve warm with your favorite toppings.

Notes: If cooking from the fridge, allow about 15 additional minutes. This recipe is incredibly flexible. Skip the beans or corn, or double them. Or use different beans. Use ground turkey to lighten it up. Or sneak in extra vegetables, such as carrots or celery, into the meat mixture. Use your imagination. Or use your favorite chili recipe for the filling. You can even skip the bottom layer of cornbread. Anything goes!