Take a shepherd's pie and add a Southwestern flair, and you've got the recipe below, filled with the bold, spicy flavors of chili and topped with a slightly sweet, all-American cornbread.
The secret to making this recipe quickly and easily is by taking advantage of the convenience of cornbread mix. Prepare the mix according to package directions, and then pour the batter over the top of the beef and beans. After just 20 minutes in the oven, it's ready.
Beef and Bean Casserole with Cornbread Topping
6
15 minutes
30 minutes
45 minutes
1 lb. ground beef
1/2 medium onion, minced
1 clove garlic, minced
1 jalapeño, minced
1 15-ounce can pinto beans, drained
1 15-ounce can kidney beans, drained
2 cups tomato sauce
1 1/2 cups self-rising cornbread mix
1 large egg
1 cup buttermilk
salt and pepper, to taste
Preheat the oven to 400 degrees.
Brown the ground beef over high heat in a cast-iron skillet, breaking it up with a wooden spoon. Use a slotted spoon to remove and set aside.
In the remaining fat, cook the onion, seasoning with salt and pepper. When the onion is soft and golden brown, about 10 minutes later, add the garlic and jalapeño. Cook for about 1 minute, until fragrant. Add the beans and tomato sauce, and return the beef to the skillet.
In a bowl, whisk together the cornbread mix, egg, and buttermilk. Pour this mixture over the top of the beef and beans, and use a rubber spatula to spread out.
Place the skillet in the oven, and bake for 15-20 minutes, until the cornbread is golden on top. Serve.