Description
A hearty and flavorful casserole combining seasoned ground beef, beans, corn, and a cheesy cornbread topping. Perfect for a comforting meal that the whole family will enjoy.
Ingredients
- 1 pound (450g) lean ground beef
- 1 medium onion, diced
- 1 can (15.25 oz/432g) sweet corn, drained
- 1 can (15 oz/425g) pinto beans, drained and rinsed
- 1 can (10 oz/283g) diced tomatoes with green chilies (e.g., Rotel)
- 1 packet (1 oz/28g) taco seasoning
- 1 cup (100g) shredded cheddar cheese
- 2 boxes (8.5 oz/241g each) cornbread mix (e.g., Jiffy)
- 2 large eggs
- 2/3 cup (160ml) milk
Instructions
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Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray.
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Prepare the Beef Mixture:
- In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart as it cooks. Drain any excess fat.
- Add the diced onion to the skillet and sauté until translucent, about 5 minutes.
- Stir in the taco seasoning, corn, pinto beans, and diced tomatoes with green chilies. Mix well and cook for an additional 2-3 minutes.
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Assemble the Casserole:
- Transfer the beef mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the shredded cheddar cheese evenly over the beef mixture.
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Prepare the Cornbread Topping:
- In a medium bowl, combine the cornbread mix, eggs, and milk. Stir until just combined; do not overmix.
- Pour the cornbread batter over the beef and cheese layers, spreading it evenly to cover the entire surface.
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Bake:
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
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Serve:
- Allow the casserole to cool for 5 minutes before serving. Enjoy!
Notes
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Variations:
- Beans: Feel free to substitute pinto beans with black beans or kidney beans.
- Spice Level: Adjust the heat by using mild, medium, or hot diced tomatoes with green chilies.
- Cheese: While cheddar is traditional, Monterey Jack or a Mexican blend can also be used.
- Vegetables: Add diced bell peppers or jalapeños to the beef mixture for extra flavor.
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
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Make-Ahead: The beef mixture can be prepared a day in advance and stored in the refrigerator. When ready to bake, assemble the casserole and proceed with the recipe.
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Freezing: This casserole freezes well. After baking, allow it to cool completely, then wrap tightly and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 375°F (190°C) for 20-25 minutes, or until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 674 kcal
- Sugar: 4g
- Sodium: 969mg
- Fat: 40g
- Saturated Fat: 17g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 173mg