Read reviews (10)
Rate recipe
Welcome friends in from the cold with a comforting dish that all ages will love. A layer of corn bread makes this meal-in-one both filling and delicious! Kathy Garrison - Fort Worth, Texas
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 serving equals 339 calories, 10 g fat (3 g saturated fat), 73 mg cholesterol, 722 mg sodium, 38 g carbohydrate, 6 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.
Originally published as Hamburger Corn Bread Casserole in Healthy Cooking February/March 2009, p53
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Dec. 17, 2012 by dklapatch
The topping is the key. The filling needs some zing for the ones that like spicy. Two kinds of peppers, celery, Chile beans. garlic, ketchup, little brown sugar, bit of brown mustard, if there's a little to much liquid dust with corn starch to thicken. Double the topping, cook filling in a dutch oven, spread the doubled topping over the hot filling and bake as directed about 13-14 min. You have your self a southern Tex Mex dish, browned around the edges crisp topping,,,,I will make again
Reviewed on Nov. 12, 2012 by susnan
Quick and easy! My husband loved this casserole. It was last minute and I didn't have all the ingredients. I used Bush's Chili Beans instead of Ranch Style Beans and omitted the chili powder. I also used Jiffy Corn Muffin mix for the topping. Next time I will sprinkle on shredded cheese before adding the topping.
Reviewed on Jul. 23, 2012 by auntgigi53
Really enjoyed this dish. The perfect amount for 2 people; with a salad we had two meals easily. I could not find ranch-stlye beans so I had to substitute with southern stlye pinto beans. Any help on where to buy them in the North!?
Reviewed on Sep. 26, 2011 by tnoader
What a hit! Kids and husband loved it.
Reviewed on Jan. 19, 2011 by fredcarol5
It was very good
Reviewed on May. 31, 2010 by asharp6
Did anyone else substitute a packet of cornbread mix? Result was scrumptious.
Reviewed on May. 31, 2010 by sandra1956
I , and my family enjoy this everytime I make it. I use 1 can of whole kernal corn and instead of the pinto beans, I use kidney beans, drained, and a can of stewed tomatoes...just a litte different from this recipe. I also, serve mashed potatoes with this and it is really a hit!
Reviewed on Feb. 04, 2010 by anncash
love this one, I use ranch-style beans with jalopeno peppers in it. and put cheese on the top of the corn bread. Yummee!
Reviewed on Feb. 05, 2009 by Pcook7
This recipe is very good. It was much easier to make than other receipes of this type (e.g., corn bread topped beef and seasonings).However, I did increase the chili powder and worchestshire sauce to 1 TBSP. each instead of 1 tsp. each, since we like things a little more spicy. Next time I make it, I will probably use tomatoes w/ green chilies.
This recipe is very good. It was much easier to make than other receipes of this type (e.g., corn bread topped beef and seasonings).
However, I did increase the chili powder and worchestshire sauce to 1 TBSP. each instead of 1 tsp. each, since we like things a little more spicy. Next time I make it, I will probably use tomatoes w/ green chilies.
Reviewed on Jan. 26, 2009 by rjugau
This is so good! I made this last night. I also like that you can spice it up if you want to. I used diced tomatoes with green chilies and I added some sliced green onion, cayenne pepper and garlic powder to the cornbread mixture. Just as good the next day for lunch too.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013