beef and black bean cornbread casserole

Name: Beef and Black Bean Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: Southwestern
Ingredients: ## BEEF AND BEAN LAYER; 1 tablespoon(s) olive oil; 1 pound(s) ground sirloin (or ground beef); 1/2 medium red onion, chopped; 2 to 3 clove(s) garlic, minced; 1 large poblano pepper, seeded and minced; 8 ounce(s) button mushrooms, thinly sliced; 15-oz can - black beans, rinsed and drained; 14oz can - diced tomatoes (do not drain); 2 teaspoon(s) ground cumin; 1 teaspoon(s) black pepper; 1/2 teaspoon(s) salt; 1 cup - monterey jack cheese, shredded; ## CORNBREAD LAYER; 1 1/2 cups - yellow cornmeal; 1/4 cup - all-purpose flour; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 cup - milk; 1 large egg, beaten; 2 to 3 dash(es) hot sauce, or to suit (optional); ## TO SERVE; 1 large avocado, peeled and sliced

(3 RATINGS)

21 Pinches 3 Photos

Vickie Parks

Renton, WA

Updated on May 15, 2018

I created this recipe for the Ready, Set, Cook! game (RSC) that we occasionally feature on another cooking site that I frequent. It goes together quickly, so it It makes a great mid-week casserole or hearty lunch dish. The Poblano pepper, black beans, and cumin give it a distinct south-of-the-border flair.

Rate

prep time 15 Min

cook time 30 Min

method Bake

yield 6 to 8

Ingredients

BEEF AND BEAN LAYER
1 tablespoon olive oil
1 pound ground sirloin (or ground beef)
1/2 medium red onion, chopped
2 to 3 cloves garlic, minced
1 large poblano pepper, seeded and minced
8 ounces button mushrooms, thinly sliced
15-oz can - black beans, rinsed and drained
14oz can - diced tomatoes (do not drain)
2 teaspoons ground cumin
1 teaspoon black pepper
1/2 teaspoon salt
1 cup - monterey jack cheese, shredded
CORNBREAD LAYER
1 1/2 cups - yellow cornmeal
1/4 cup - all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup - milk
1 large egg, beaten
2 to 3 dashes hot sauce, or to suit (optional)
TO SERVE
1 large avocado, peeled and sliced

How To Make beef and black bean cornbread casserole

Step 1

Preheat oven to 375°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray; set aside.

Step 2

In a large skillet, saute beef, onion, garlic and jalapeño in olive oil until onion is soft and no pink remains in the beef, about 6 to 7 minutes.
Step 3

Add mushrooms, drained black beans, tomatoes, cumin, pepper and salt, and cook about 5 minutes or until most of the liquid from the canned tomatoes is absorbed.
Step 4

Pour beef mixture into prepared baking dish. Use the back of a wooden spoon to smooth the top to make a level surface.
Step 5

Sprinkle the cheese over the top of the beef layer.
Step 6

Add cornmeal, flour, baking power, baking soda and salt to a medium mixing bowl, and stir until well blended. Add milk, beaten egg and hot sauce (if using). Stir until well blended.
Step 7

Pour the cornbread batter over the top of the cheese layer, making sure to completely cover the cheese and beef layers.
Step 8

Bake 25 to 30 minutes or until the cornbread layer is evenly browned. Turn baking dish halfway through baking for even browning. Remove from oven and serve immediately with avocado slices on the side.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes