Cornbreadbeefcasserole Recipes

GROUND BEEF CASSEROLE WITH CORNBREAD CRUST

Steps:

• Preheat oven to 425°F. Lightly grease a 2-quart baking dish; set aside.

BEEFY CORNBREAD CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the cornbread mix, salt, baking soda, corn, milk, oil and eggs., Pour half in a greased 13x9-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top. , Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes.

BEEF - CORNBREAD CASSEROLE

Steps:

• Preheat oven to 375°F/190°C.
• Brown meat with"Hot Shot" seasoning, breaking it apart; drain.
• Add onion, garlic and chili powder; saute until onion is translucent.
• Mix in cornstarch and then add tomatoes; let simmer on low while assembling the cornbread.
• Stir together the flour, cornmeal and baking powder; in a seperate bowl whisk the eggs, milk, oil and corn then stir into flour mix until well blended.
• Stir in cheese.
• Pour meat into a 13x9 inch (3L oblong) casserole dish; spread batter evenly over meat and sprinkle with a bit more cheese.
• Bake for 45 minutes or until bread is done and golden brown.

WEEKNIGHT BEEF AND BEAN CASSEROLE WITH CORNBREAD TOPPING

Steps:

• Preheat the oven to 400 degrees F.
• In a large ovenproof skillet or Dutch oven set over medium heat, cook the ground beef, breaking up the meat with a wooden spoon, until browned through, 3 to 5 minutes. Drain the fat from the meat. Add the onion, garlic, jalapeno, pinto beans, tomato sauce, and tomato and remove the pan from the heat. Top with the cheese.
• In a medium bowl, combine the cornmeal, flour, egg, and buttermilk. Pour the mixture on top of the meat mixture.
• Bake until the cornbread topping is lightly browned, 15 to 20 minutes. Serve hot.

CORNED BEEF HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool.
• Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl.
• Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Pour the egg mixture into the dish and top with the remaining cup of Cheddar. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
• Preheat the oven to 350 degrees F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.

CHEESY CORNBREAD CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Prepare muffin batter as directed on package; stir in cheese. Spread over meat mixture.
• Bake 20 min. or until toothpick inserted in center of cornbread topping comes out clean.

CORNED BEEF CASSEROLE

Steps:

• In a large saucepan, cook onion in butter over medium heat until tender; remove from the heat. Stir in the flour, salt, Worcestershire sauce and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, corn and corned beef., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 30 minutes or until bubbly. Top with biscuits. Bake 10-15 minutes longer or until biscuits are golden brown.

EASY TEX MEX CASSEROLE

Steps:

• Preheat oven to 400*F
• In a skillet cook ground beef, onion, bell pepper, cumin & salt until ground beef is cooked through and onions are translucent.
• Add salsa & corn to ground beef mixture and cook for additional 10 minutes.
• Pour mixture into a 9x9 casserole dish.
• Prepare muffin mix according to package directions and spread on top of ground beef mixture.
• Bake for 20 - 25 minutes or until corn bread is cooked through and golden on top.
• Serve immediately.

CORN BREAD GROUND BEEF CASSEROLE

Steps:

• Pre-heat oven to 400 degrees.
• Brown the ground beef.
• mix corn bread mix, eggs, and milk while the ground beef is cooking.
• drain ground beef.
• return to heat ground beef, taco seasoning, corn, black beans, and Rotel.
• Once, beef mixture is heated through, pour into baking dish.
• Sprinkle on a layer of shredded cheese.
• pour corn bread mixture on top and spread around evenly.
• Bake for 20 minutes.

CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

CORNBREAD-TOPPED BEEF CASSEROLE RECIPE

Steps:

• Heat oven to 350ºF.
• Cook and stir bacon in large skillet until crisp; drain. Brown ground beef with onions and peppers in same skillet. Remove from heat; stir in bacon, tomato sauce, olives and raisins.
• Spoon into 13x9-inch baking dish sprayed with cooking spray. Prepare muffin batter as directed on package; stir in cheese. Spread over meat mixture.
• Bake 20 min. or until toothpick inserted in center of cornbread comes out clean. Serve topped with sour cream.

LAYERED CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350°F. Lightly brush a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
• In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro.