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.