- 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
- 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.
- 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.
- 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.
Reviews for Hamburger Corn Bread Casserole
Sort By :
"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!"