CHEESY BEEFY CORNBREAD CASSEROLE
Beefy Cornbread Casserole is a simple and filling supper! Seasoned ground beef with salsa and cornbread mix with melty cheese. So good!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 425f degrees. Spray a 9x13 baking dish with Crisco no-stick cooking spray.
- In a large pan, brown ground beef with onions and garlic. Drain excess grease.
- Put back in pan and stir in salsa.
- Prepare one packet of Martha White Yellow Cornbread mix with ⅔ cups water. Stir well then add ½ can cream style corn.
- Mix well then pour evenly into prepared baking dish.
- Spread ground beef mixture on top of cornbread mixture.
- Prepare second packet of Martha White Yellow Cornbread mix with ⅔ cups water. Stir well then add ½ can cream style corn. Mix well then pour evenly on top of ground beef mixture.
- Top with shredded cheese. Then evenly place pickled jalapeno slices on top.
- Cover with aluminum foil and cook for 15 minutes.
- Then remove foil and cook for an additional 10 minutes.
- Slice and serve with sour cream, pico de gallo or salsa!
Nutrition Facts : Calories 603 kcal, Carbohydrate 16 g, Protein 38 g, Fat 44 g, SaturatedFat 18 g, Cholesterol 143 mg, Sodium 5003 mg, Fiber 8 g, Sugar 7 g, TransFat 2 g, ServingSize 1 serving
GROUND BEEF CASSEROLE WITH CORNBREAD CRUST
An old fashioned favorite, this Ground Beef Casserole with Cornbread Crust is an easy dinner recipe that the entire family will love!
Provided by Blair Lonergan
Categories Dinner
Time 58m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Lightly grease a 2-quart baking dish; set aside.
Nutrition Facts : ServingSize 1 /4 of the casserole, Calories 602 kcal, Fat 22 g, SaturatedFat 7 g, Carbohydrate 68 g, Protein 32 g, Cholesterol 117 mg, Sodium 1624 mg, Fiber 6 g, Sugar 21 g, TransFat 1 g, UnsaturatedFat 12 g
BEEF AND CORNBREAD SQUARES
I love cornbread, and this just fits the bill. Almost a cold weather recipe, but when you makes this, it becomes an any time recipe! I make this all the time for when my usual Monday Night Football Armchair Quarterbacks come over! We seldom get to go to their houses because they want what I cook! They always say, "but you cook so good". I'm sure a lot of you know what I mean! I hope you like it, and let me know how it goes for your own MNFB crowd! Enjoy! This doubles and triples great. Here's a tip: I used to buy the cans of tomatoes and green chilis, such as Rotel), but since they are pricey, I buy the tomatoes and green chilis separately. You will get more for the money and you will have enough to double or triple the recipe. If I have leftover chilis and tomatoes, I freeze them for something else. Top this with my salsa #218314!
Provided by FLUFFSTER
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef, drain fat.
- Stir in next 4 ingredients, then stir in undrained tomatoes and chili peppers. Cook and stir until thick and bubbly.
- Combine flour, cornmeal and baking powder.
- Combine eggs, corn, milk and oil. Stir into dry ingredients.
- Add cheese. Stir until moistened.
- Spread half of batter into a greased 9x9x2-inch pan.
- Spoon mixture over that.
- Top with remaining batter.
- Bake at 375°F about 30 minutes or until golden brown.
- Let stand 5 minutes. Cut into squares.
Nutrition Facts : Calories 505.8, Fat 27.9, SaturatedFat 10.4, Cholesterol 144.5, Sodium 463.7, Carbohydrate 39.1, Fiber 3.4, Sugar 5.1, Protein 26.2
BEEFY CORNBREAD CASSEROLE
To stretch our grocery budget, we eat a lot of soups and pots o' beans. This satisfying Mexican corn bread always livens up the meal. Like many of my recipes, this one came from a church cookbook. -Patty Boling Seymour, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8-12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the cornbread mix, salt, baking soda, corn, milk, oil and eggs., Pour half in a greased 13x9-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top. , Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes.
Nutrition Facts : Calories 388 calories, Fat 25g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 674mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 17g protein.
WEEKNIGHT BEEF AND BEAN CASSEROLE WITH CORNBREAD TOPPING
Provided by Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- 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, jalapeno, pinto beans, tomato sauce, and tomato and remove the pan from the heat. Top with the cheese.
- In a medium bowl, combine the cornmeal, flour, egg, and buttermilk. Pour the mixture on top of the meat mixture.
- Bake until the cornbread topping is lightly browned, 15 to 20 minutes. Serve hot.
CORNBREAD BEEF SQUARES
This is a recipe I have had for over 40 years but seems to be ageless..Every time I make it I get rave reviews..and the simplicity and ease of preparation makes this a go-to meal for company or everyday...It's great at the holidays to make ahead..then bake when needed...add a salad..and you are done..Easy to double..use a 9x13...
Provided by Rebecca Vance
Categories Beef
Time 55m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees...Lightly grease an 8x8x2 OR 9x9x2 pan..set aside..
- 2. In mixing bowl combine corn bread mix, creamed corn, eggs, milk and shredded cheese until well blended..Spread half the batter in the lightly greased pan..set aside..and prepare filling...
- 3. Brown ground beef and drain off any fat...season with salt and pepper, minced onion and dried parsley..add ketchup and relish..spread over the corn bread layer in pan..sprinkle with 1/2 cup shredded sharp cheese..and all but two teaspoons of the parmesan cheese..Top with remaining cornbread mixture..sealing edges. Sprinkle with 2 tsp. parmesan cheese..Bake at 350 for 35 minutes...until well browned...Let set and cool for 5 minutes before slicing...Prepare Sauce....
- 4. In small saucepan or microwavable bowl, place the canned, cut up stewed tomatoes...add worcestershire sauce...stir together water and cornstarch..add to tomatoe mixture...heat until bubbly and thickened.. Cut Cornbread into 9 squares....serve hot...pass sauce to spoon over...
CORNBREAD SQUARES
This inexpensive cornbread will disappear as fast as you can make it. It is always fluffy and moist.-Marcia Salisbury, Waukesha, Wisconsin
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add the eggs, milk and oil. Beat just until moistened. , Spoon into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 215 calories, Fat 8g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 314mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
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