Ground Beef Cornbread Casserole

tasteofhome.com

Mike Hall

subheading: NANCY MOCK FOR TASTE OF HOME:

1 pound ground beef

1 small onion, diced

A pinch of salt

A pinch of black pepper

1 (15-ounce) can Ranch-style beans, drained (see note below)

1 (14.5-ounce) can diced tomatoes or Ro-Tel diced tomatoes with chiles

2 teaspoons Worcestershire sauce

1-½ teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

⅔ cup shredded cheddar or Mexican blend cheese

subheading: For the cornbread:

½ cup all-purpose flour

½ cup cornmeal

2 tablespoons sugar

2 teaspoons baking powder

¼ teaspoon salt

1 large egg, beaten

½ cup buttermilk or 2% milk

1 tablespoon vegetable oil

¼ cup diced jalapenos or diced green chiles (optional)

note: Editor’s Note: Ranch-style beans are pinto beans in a seasoned tomato sauce. If your store doesn’t have these, you can substitute canned pinto beans.

Directions at tasteofhome.com

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