Weeknight Beef And Bean Casserole With Cornbread Topping
8/23/2017, 11 a.m.
SERVES: 6-8 / TOTAL TIME: 0:35
• 1 lb. ground beef
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 1 jalapeño, seeded and chopped
• 2 c. dried pinto beans, cooked
• 2 c. tomato sauce, homemade or store-bought
• 1 medium tomato, chopped
• 1 c. Grated Cheddar
• 1 c. self-rising yellow cornmeal mix
• 1/2 c. self-rising flour
• 1 large egg
• 1 c. buttermilk
Preheat oven to 400°.
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 to 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 to 20 minutes. Serve hot.