Weeknight Beef and Bean Casserole with Cornbread Topping

2019-07-31
  • Yield : 8 to 10 servings
  • Cook Time : 20m
  • Ready In : 40m
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Ingredients

  • 1 pound ground beef
  • 1/2 medium onion, chopped
  • 1 garlic clove, minced
  • 1 jalapeno, seeded and chopped
  • 1 can pinto beans, drained and rinsed
  • 2 cups tomato sauce, homemade or store-bought
  • 1 medium tomato, chopped
  • 1 cup grated Cheddar cheese
  • 1 cup self-rising cornmeal mix
  • 1/2 cup self-rising flour
  • 1 large egg
  • 1 cup buttermilk

Method

Step 1

Preheat the oven to 400 degrees F.

Step 2

In a large ovenproof skillet or Dutch oven set over medium heat, cook the ground beef, breaking up the meat with a wooden spoon, until browned through, 3 to 5 minutes. Drain the fat from the meat. Add the onion, garlic, jalapeno, pinto beans, tomato sauce, and tomato and remove the pan from the heat. Top with the cheese.

Step 3

In a medium bowl, combine the cornmeal, flour, egg, and buttermilk. Pour the mixture on top of the meat mixture.

Step 4

Bake until the cornbread topping is lightly browned, 15 to 20 minutes. Serve hot.

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