I was very skeptical about this recipe found at Mel’s Kitchen Café because ground beef casseroles generally all taste the same and offer very little flavor or variety. Seriously simple though, the recipe called for me to pull it together and give it a shot and I’m so glad I did. Surprisingly, there was a lot of different flavors throughout this dish and the corn bread topping pulled the entire thing together so well. It made a lot of food and could easily serve 6 adults.
Since we were given a huge portion of a grass-fed cow I don’t feel so bad eating all this ground beef…and we have a lot of it to get through!
- 1.5 pounds lean ground beef
- 1 medium yellow onion, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen corn kernels
- 12 oz. salsa
- 1 15 oz. can black, pinto or white beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1/2 cup cornmeal
- 1 1/2 cup flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup oil
- 2 eggs, beaten
- 1 1/4 cup milk
Preheat the oven to 375
- Lightly grease a 9X13-inch pan and set aside.
- In a large skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.
- For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.
- Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
- Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.