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A family-friendly casserole with a savory ground beef and bean filling, baked on a soft, slightly sweet cornbread crust. It's all the fun of a taco, but in an easy-to-serve dish perfect for a weeknight dinner.
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
In a large skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain off any excess grease.
Stir the taco seasoning, rinsed pinto beans, diced green chiles, and tomato sauce into the skillet with the beef. Bring the mixture to a simmer and cook for 3-5 minutes, allowing the flavors to meld. Remove from heat.
In a separate medium bowl, prepare the cornbread crust. Whisk together the corn muffin mix, egg, and milk until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Pour the cornbread batter into the prepared baking dish, spreading it evenly to cover the bottom. Spoon the meat filling evenly over the cornbread batter. Finally, sprinkle the shredded cheese over the top of the meat layer.
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the cornbread crust is golden brown. You can check for doneness by inserting a toothpick into the cornbread portion; it should come out clean.
Remove from the oven and let the casserole rest for 5-10 minutes. This is a crucial step that allows the layers to set, making it much easier to slice and serve.
A family-friendly casserole with a savory ground beef and bean filling, baked on a soft, slightly sweet cornbread crust. It's all the fun of a taco, but in an easy-to-serve dish perfect for a weeknight dinner.
This southwest recipe takes 50 minutes to prepare and yields 6 servings. At 760.52 calories per serving with 48.94g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
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Cut into slices and serve warm. Garnish each serving with shredded lettuce, diced tomatoes, and a dollop of sour cream.
Replace the ground beef with 1 pound of plant-based ground 'meat' or an extra can of black or kidney beans, mashed slightly.
Use a 'hot' taco seasoning packet, add a finely chopped jalapeño to the onion, and/or use hot diced green chiles instead of mild.
For a different texture, try spreading a layer of refrigerated biscuit dough on the bottom of the pan instead of the cornbread batter.
Substitute the ground beef with lean ground turkey or chicken for a lower-fat version of the casserole.
With a combination of ground beef and pinto beans, this dish provides a substantial amount of protein, which is essential for muscle repair, growth, and keeping you feeling full and satisfied.
Pinto beans are an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and contributes to overall gut health.
Ground beef is a significant source of heme iron, a form of iron that is easily absorbed by the body. Iron is crucial for carrying oxygen in the blood and preventing fatigue.
A single serving of this casserole contains approximately 600-650 calories, not including the toppings like sour cream, which can add more. This is an estimate and can vary based on the specific ingredients used.
This is a hearty and satisfying comfort food. It's a good source of protein and fiber from the beef and beans. However, due to the ground beef, cheese, and processed cornbread mix, it is also high in calories, saturated fat, and sodium. It's best enjoyed in moderation as part of a balanced diet.
Yes, this is a great make-ahead meal. You can fully assemble the casserole, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time when cooking from cold.
Absolutely! Ground turkey or ground chicken are excellent leaner alternatives to ground beef and work very well in this recipe. The cooking process remains the same.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual slices for 1-2 minutes or place the casserole dish (covered with foil) in a 350°F (175°C) oven for 15-20 minutes until heated through.
A soggy crust is usually caused by excess moisture from the meat filling. Be sure to drain the ground beef very thoroughly after browning it. Also, ensure the meat filling is simmering and slightly thickened, not watery, before layering it over the batter.
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