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Western Beef and Corn Casserole

When our daughter was born, this easy-as-pie main dish went straight to the front of my recipe box! My husband really likes its Western flavors, and we raise some of the ingredients right here on our family farm! —Deb Poitz, Fort Morgan, Colorado
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • FILLING:
  • 1 pound ground beef
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (8 ounces) tomato sauce
  • 1 cup shredded cheddar cheese
  • 1/2 cup hickory-flavored sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • CRUST:
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup cold butter
  • 1/2 cup whole milk
  • 1 large egg, lightly beaten

Directions

  • In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the remaining filling ingredients; set aside.
  • For crust, in a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Fold in 1/2 cup cheese. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg.
  • Spread crust mixture over the bottom and up the sides of a greased 9-in. square baking dish. Pour filling into crust. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

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Reviews

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Average Rating:
  • slye10001000
    Apr 16, 2018

    I made this for lunch today. It was sooooo good. I served it with a lettuce and ranch dressing salad and everyoneloved it! I just had regular canned corn, so I used that instead of Mexicorn. Also, I added a chopped onion with the ground beef as it cooked. This recipe is a definite keeper!!! I bet Monterey Jack Cheese would be good, too.

  • 2124arizona
    Jul 9, 2017

    This western casserole is lovsx by everyone!!

  • 4412critter
    Oct 15, 2013

    Great recipe but I changed out salsa for the tomato sauce and added black beans. I also used a box of corn bread and added a little flour (it was too runny) and added the corn bread to the bottom and sides. This was great the night of and maybe even better the next day!

  • 25kevin
    Jan 2, 2012

    The online recipe is missing part of the sentence that should say "1/2 cup hickory-flavored or regular bbq sauce". Kind of an important phrase to be missing! I cut out the original recipe so have it in print. I have made this many times! I make one and half times the cornbread base and bake it in a 9 X 13 pan. Sometimes I add a can of black beans (drained & rinsed). Use 1 cup of frozen corn instead of canned. This is fantastic!

  • TexasCookie
    Dec 31, 2011

    Hickory sauce would be a commercial barbecue sauce flavor. I use KC Masterpiece Hickory in this recipe and it's great.

  • cee-jay
    Nov 30, 2011

    this looks good but I have a question. what is hickory-flavored sauce? where would I find it in the grocery store? thanks.

  • TexasCookie
    Nov 2, 2011

    This dish is so much better than the fairly simple ingredients suggest. It is also very simple to make. I recommend it with no reservations.

  • onleebowden
    Mar 23, 2010

    No comment left

  • jgfan
    Feb 27, 2009

    Cornmeal is found in the baking aisle near the flour.

  • mammascookin
    Feb 27, 2009

    OK maybe I'm an idiot but I could not find cornmeal at the grocery store. So I just used a box of corn bread muffin mix. It worked. Should I be looking in the baking section or the ethnic foods?I agree with previous poster. I have a 3 1/2 and 22 mo. who loved eating this.