Description
A hearty and comforting casserole featuring layers of seasoned beef, beans, and cheesy cornbread.
Ingredients
Scale
- 1 pound ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 package (8.5 oz) cornbread mix
- 1/3 cup milk
- 1 egg
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet, cooking for 3-4 minutes until the onion is translucent.
- Stir in the black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
- Transfer the beef and bean mixture to a greased 9×13 inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- In a separate bowl, combine the cornbread mix, milk, and egg. Stir until just combined, then pour the cornbread batter over the cheese layer in the baking dish.
- Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Notes
- Feel free to add jalapeños for a spicy kick.
- This casserole can be made ahead and reheated before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 50mg