Beef, Bean and Cornbread Casserole

Submitted by Little Suzy Homemak

"This recipe is from Southern Living."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 6

ingredients

• 1 lb lean ground beef
• 1 cup onion, chopped
• 2 garlic cloves, pressed
• vegetable oil cooking spray
• 2 (8 ounce) cans tomato sauce
• 2 (16 ounce) cans pinto beans, drained and rinsed
• 4 1⁄2 ounces canned diced green chiles
• 1 tablespoon chili powder
• 1 1⁄2 teaspoons cumin
• 1⁄2 teaspoon dried oregano
• 1 (6 ounce) package cornbread mix

directions

1. Cook first 3 ingredients in a large saucepan, coated with cooking spray, over medium-high heat, stirring until beef crumbles and is no longer pink. Drain and pat with paper towels. Wipe dripping from skillet with a paper towel.
2. Return beef mixture to skillet. Stir in tomato sauce and next 5 ingredients. Cover and cook over medium-low heat for 10 minutes. Pour into a lightly greased 2 quart baking dish.
3. Prepare cornbread batter according to package directions using skim milk. Pour over beef mixture.
4. Bake at 400 degrees F for 30 minutes or until lightly browned.

Reviews

[jagmichigan]

It was quick and easy, although the family didn't care for it too much Not sure why. We did use 12 ounce cornmeal as someone else suggested.

 

[pleiades7]

Quick, easy, and very tasty! The only change I made was to use a 12-ounce cornbread mix rather than 6 ounces, and it turned out just fine. We'll make this again.