Week night beef and bean casserole with cornbread topping recipe

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Winters in the South are known to be sunny and mild, but every once in a while, we are faced with snow and ice. That’s when you’d think the end of the world was upon us! A few years back, we had an ice storm that knocked out power for days.

  • Yield: 6 to 8 Servings


  • 1 pound ground beef
  • ½ medium onion, chopped
  • 1 garlic clove, minced
  • 1 jalapeño, seeded and chopped
  • 2 cups dried pinto beans, cooked
  • 2 cups tomato sauce, homemade or store-bought
  • 1 medium tomato, chopped
  • 1 cup grated Cheddar cheese
  • 1 cup self-rising yellow cornmeal mix
  • ½ cup self-rising flour
  • 1 large egg
  • 1 cup buttermilk
How to Make It
  1. Preheat the oven to 400°F.
  2. In a large ovenproof skillet or Dutch oven set over medium heat, cook the ground beef, breaking up the meat with a wooden spoon, until browned through, 3 to 5 minutes. Drain the fat from the meat. Add the onion, garlic, jalapeño, pinto beans, tomato sauce, and tomato and remove the pan from the heat. Top with the cheese.
  3. In a medium bowl, combine the cornmeal, flour, egg, and buttermilk. Pour the mixture on top of the meat mixture.
  4. Bake until the cornbread topping is lightly browned, 15 to 20 minutes. Serve hot.

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