Beef and Bean Cornbread Casserole
A delicious (and easy!) casserole that combines cornbread with the flavors of Frito pie.
Servings: 6 servings
Ingredients
- ½ lb ground beef
- 1 tbsp onion soup mix
- 1 tbsp taco seasoning
- 1 can black beans, rinsed and drained
- 1 can tomatoes with chilies (such as Rotel), drained
- 1 can chili beans
- 1½ cups shredded cheese (fiesta or Mexican blend recommended)
- 1 8.5 oz box corn muffin mix (such as Jiffy)
- 1 can cream style corn
- 1 egg
Instructions
- Preheat the oven to 375° and spray a 2.5 qt. baking dish with nonstick spray. Set the baking dish aside.
- Spray a medium saucepan with nonstick spray and add the hamburger, onion soup mix, and taco seasoning to the pan.
- Cook the hamburger meat on medium heat until no more pink remains.
- Add the black beans, tomatoes, and chili beans to the hamburger and allow the mixture to cook together for about 5 minutes.
- Pour the hamburger and beans into the prepared baking dish.
- Spread the cheese over the hamburger and beans, and then set the baking dish aside again.
- In a medium bowl, combine the corn muffin mix, corn, and egg. Stir well.
- Evenly spread the corn muffin mixture over the cheese in the baking dish.
- Bake the casserole for about 40 minutes, or until the cornbread topping is golden brown.