Beef and Bean Casserole with Cornbread Topping

Ingredients:

  • 1 pound ground beef
  • ½ medium onion (chopped)
  • 1 clove garlic (minced)
  • 1 jalapeño (seeded and chopped)
  • 2 cups dried pinto beans (cooked)
  • 2 cups tomato sauce (homemade or store-bought)
  • 1 medium tomato (chopped)
  • 1 cup cheddar cheese (grated)
  • 1 cup self-rising yellow cornmeal mix
  • ½ cup self-rising flour
  • 1 large egg
  • 1 cup buttermilk

Directions

Preheat oven to 400° F.

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

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

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

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