Ingredients for Beef Bean And Cornbread Casserole
- 1 1/2 lbs. lean ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- cooking spray, as needed
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can pinto beans, drained
- 1 (4 ounce) can diced green chiles, undrained
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 (8.5 ounce) package cornbread mix
- 1 medium green bell pepper, chopped
- 1/4 teaspoon black pepper
- salt to taste
- 1 (15 ounce) can whole kernel corn, drained
- skim milk (according to cornbread mix package directions)
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How to Make Beef Bean And Cornbread Casserole
- Preheat oven to 400°F (200°C).
- In a large skillet coated with cooking spray, brown the ground beef over medium-high heat, breaking it up with a spoon, until no longer pink. Drain off any excess grease and set aside.
- Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic, chili powder, cumin, and black pepper. Cook for 1 minute more.
- Return the cooked beef to the skillet. Stir in the drained kidney beans, corn, and tomato sauce.
- Season with salt to taste. Simmer for 10 minutes over medium-low heat, allowing flavors to meld.
- Pour the beef mixture into a lightly greased 2-quart baking dish.
- In a separate bowl, prepare the cornbread batter according to package directions, using skim milk.
- Pour the cornbread batter evenly over the beef mixture.
- Bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
43g
Fat
20g
Carbs
23g
