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Ground Beef Cornbread Casserole
Ingredients
  • 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.
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