Hamburger Corn Bread Casserole Recipe
- 1 pound lean ground beef (90% lean)
- 1 small onion, chopped
- 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 teaspoon chili powder
- 1 teaspoon Worcestershire sauce
- 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
- 1. Preheat oven to 425°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans, tomatoes, chili powder and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
- 2. Transfer to an 11x7-in. baking dish coated with cooking spray. For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder and salt. Combine egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top.
- 3. Bake, uncovered, 14-18 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Let stand 5 minutes before cutting. Yield: 6 servings.
1 each: 339 calories, 10g fat (3g saturated fat), 73mg cholesterol, 722mg sodium, 38g carbohydrate (9g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.
Reviews for Hamburger Corn Bread Casserole
"We had this for supper tonight along with a chopped salad. We thought it was delicious. We liked that there was more “filling” than cornbread.After reading the reviews, I decided to use a corn bread mix. I chose Hodgson Mill Whole Grain Corn Meal & Wheat Flour Cornbread Mix.I didn't have an 11x7 pan so I used my Corning 8x8 deep dish casserole. It worked find, but I had to bake it for 24 minutes. It's a keeper!"
"Easy, peasy recipe. I use frozen, precooked ground turkey (I buy 3 lbs at a time & cook on weekends, freeze, ready to use). I also add a can of hominy, undrained. Once bean/meat mixture comes to boil, I add 1 tsp cornstarch to thicken. I, too, use Marie Callendar's corn bread mix. Great for cold days!"
"Taste was very good. I suggest draining the tomatoes before adding to meat mixture."
"This recipe was eatable but no big wow factor. Won't be making this again!"
"I love this recipe. I take a few shortcuts: chunky salsa instead of canned tomatoes; a favorite pepper spice mix (doubled) instead of just chili; and Marie Callendar's cornbread mix instead of homemade. My fiance likes it so much he immediately boxes up the leftovers to take with him to work the next day."
"Delicious. I also added frozen spinach."
"Very good and simple recipe. Easy to keep ingredients on hand for a last minute quick supper. Everybody liked it!"
"Delicious. I used fire roasted tomatoes and added thawed bell pepper and onions (a mix purchased frozen from store) into the Jiffy cornmeal mix. A Keeper!"
"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"
"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."
"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!?"
"What a hit! Kids and husband loved it."
"It was very good"
"Did anyone else substitute a packet of cornbread mix? Result was scrumptious."
"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!"
"love this one, I use ranch-style beans with jalopeno peppers in it. and put cheese on the top of the corn bread. Yummee!"
"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 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."