Description
Cowboy cornbread casserole uses pantry staples to create a saucy mixture of seasoned ground beef and ranch-style beans. Blanket it with a layer of melted cheese and a buttery cornbread topping.
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 1 can (15 ounces) ranch style beans (pinto beans in seasoned tomato sauce)
- 1 can (14-1/2 ounces) diced tomatoes or 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 2 teaspoons worcestershire sauce
- 1-1/2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- dash salt
- dash pepper
- 2/3 cup shredded cheddar cheese or mexican cheese blend
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1/2 cup 2% milk
- 1 tablespoon vegetable oil
- 1/4 cup finely chopped seeded jalapeno pepper or chopped green chiles, optional
Directions
- Preheat oven to 425°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans, tomatoes, Worcestershire sauce, chili powder, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
- Transfer to a greased 11x7-in. baking dish. Sprinkle with cheese. For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder and salt. Combine egg, milk and oil; stir into dry ingredients just until moistened. If desired, stir in jalapeno pepper. Spoon over filling; gently spread to cover top.
- Bake, uncovered, until filling is bubbly and a toothpick inserted into topping comes out clean, 15-20 minutes.
