Cowboy Cornbread Casserole
Cowboy cornbread casserole uses pantry staples to create a saucy mixture of seasoned ground beef and ranch-style beans. Blanket it with a layer of melted cheese and a buttery cornbread topping.
Prep time:
Cook time:
Serves: 6
Calories per serving: 282
Ingredients:
Cook time:
Serves: 6
Calories per serving: 282
1 pound ground beef
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomatoes sauce)
1 can (14-1/2 ounces) diced tomatoes or 1 can (10 ounces) diced tomatoes and green chiles, undrained
2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
Dash salt
Dash pepper
2/3 cup shredded cheddar cheese or Mexican cheese blend
TOPPING:
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, beaten
1/2 cup 2% milk
1 tablespoon vegetable oil
1/4 cup finely chopped seeded jalapeno pepper or chopped green chiles, optional
Directions:
Preheat the oven to 425°F. In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink. Drain and discard any grease.
Add the beans, tomatoes, Worcestershire sauce, chili powder, salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer, uncovered, for five minutes. Transfer the mixture to a greased 11x7-inch baking dish. Sprinkle it with cheese.
In a small bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg, milk and oil. Stir the egg mixture into the dry ingredients just until moistened. If desired, stir in the jalapeno pepper.
Spoon the cornbread topping over the filling, and gently spread it to cover. Bake the casserole, uncovered, until the filling is bubbly and a toothpick inserted into the topping comes out clean, 15 to 20 minutes.
Source: tasteofhome.com
Add the beans, tomatoes, Worcestershire sauce, chili powder, salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer, uncovered, for five minutes. Transfer the mixture to a greased 11x7-inch baking dish. Sprinkle it with cheese.
In a small bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg, milk and oil. Stir the egg mixture into the dry ingredients just until moistened. If desired, stir in the jalapeno pepper.
Spoon the cornbread topping over the filling, and gently spread it to cover. Bake the casserole, uncovered, until the filling is bubbly and a toothpick inserted into the topping comes out clean, 15 to 20 minutes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.