Beef, Bean, and Cornbread Casserole
Fix this fiery casserole when you’re looking for something hearty.
Ingredients
Prep: 25 min., Cook: 20 min., Bake: 30 min.
- 1 pound lean ground beef
- 1 cup chopped onion
- 2 garlic cloves pressed
- Vegetable cooking spray
- 2 8-ounce cans no-salt-added tomato sauce
- 2 16-ounce cans pinto beans, rinsed and drained
- 1 4.5-ounce can chopped green chiles, undrained
- 1 tablespoon chili powder
- 1½ teaspoons ground cumin
- ½ teaspoon dried oregano
- 1 6-ounce package cornbread mix
Makes 6 servings
Instructions
- Cook first 3 ingredients in a large skillet coated with vegetable cooking spray over medium-high heat, stirring until beef crumbles and is no longer pink.
- Drain and pat with paper towels.
- Wipe drippings from skillet with a paper towel.
- Return beef mixture to skillet.
- Stir in tomato sauce and next 5 ingredients.
- Cover and cook over medium-low heat 10 minutes.
- Pour mixture into a lightly greased 2-quart baking dish.
- Prepare cornbread batter according to package directions using fat-free milk.
- Pour batter over beef mixture.
- Bake, uncovered, at 400° for 30 minutes or until lightly browned.
