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Cajun Beef Casserole
Your little ones who refuse to eat veggies won’t complain one bit when you bring this cheesy casserole with a cornbread crust to the table. For picky eaters, try using less Cajun seasoning. —Kelly Ciepluch, Kenosha, Wisconsin
Ingredients
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 pound ground beef
- 2 cans (14-1/2 ounces each) diced tomatoes, drained
- 2 cups frozen mixed vegetables, thawed
- 1 can (6 ounces) tomato paste
- 1 to 2 teaspoons Cajun seasoning
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced
Directions
- 1. Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish.
- 2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese.
- 3. Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions.
Nutrition Facts
1 piece: 449 calories, 19g fat (9g saturated fat), 111mg cholesterol, 916mg sodium, 46g carbohydrate (16g sugars, 6g fiber), 25g protein.
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