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Spicy Corn Bread Sausage Casserole

This recipe is a great alternative to ground beef when making nachos. It’s also amazing with a cornbread topping as noted in this dish. You can omit the cheddar cheese and substitute it with Monterey Jack for an extra kick, or leave it as is. Either way is enjoyable.
Prep Time 25 mins
Cook Time 30 mins
Servings 4 people


  • 2 pounds hot Italian ground sausage
  • 1 cup minced onion
  • 2 small cans of tomato sauce
  • 2 tsp garlic powder
  • 2 packages taco seasoning
  • 3 cups shredded cheddar cheese

Corn Bread Topping

  • cup Bisquick
  • 1 cup cornmeal
  • 1 cup white sugar
  • 1 tbsp baking powder
  • 2 eggs
  • 1 cup milk
  • ½ cup butter (melted)
  • 1 cup shredded Montrerey jack cheese


Sausage Casserole

  • Brown two pounds of ground Italian sausage and one cup of minced onion over medium-high heat and drain.
  • Stir in two small cans of tomato sauce, two teaspoons of garlic powder, and two packages of taco seasoning.
  • Transfer mixture into a casserole dish and spread three cups of shredded cheddar cheese evenly over the top. Set aside and prepare the cornbread topping.

Corn Bread Topping

  • Preheat the oven to three hundred and fifty degrees.
  • In a mixing bowl, sift together one and one-half cups of Bisquick, one cup of cornmeal, one cup of white sugar, and one tablespoon of baking powder.
  • In a separate bowl, whisk two eggs, one cup of milk, and one-half cup of butter until well combined.
  • Mix the dry and wet ingredients together.
  • Spread evenly over the top of the sausage mixture and bake for approximately thirty minutes.
  • Remove from the oven and spread one cup of Monterey jack cheese on top. Cut into servings and enjoy!