Hamburger Cornbread Casserole

Hamburger Cornbread Casserole
Hamburger Cornbread Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound lean ground beef (90% lean)

  • 1

    small onion, chopped

  • 1

    can (15 ounces) pinto beans in seasoned tomato sauce (“ranch” style)

  • 1

    can (14-1/2 ounces) diced tomatoes, undrained

  • 1

    teaspoon chili powder

  • 1

    teaspoon Worcestershire sauce

  • Cornbread Topping:

  • 1/2

    cup all-purpose flour

  • 1/2

    cup cornmeal

  • 2

    tablespoons sugar

  • 2

    teaspoons baking powder

  • 1/4

    teaspoon salt

  • 1

    egg, beaten

  • 1/2

    cup fat-free milk

  • 1

    tablespoon canola oil

Directions

1. Preheat oven to 425F. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. 2. Prepare an 11x7-inch baking dish with cooking spray. Transfer the beef and onion mixture into this casserole dish. 3. For topping, in a small bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil in a small separate bowl; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top. 4. Bake, uncovered, in a 425F oven for 14-18 minutes or until filling is bubbly and a toothpick inserted into the topping comes out clean. Let stand for 5 minutes before cutting.

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