Crock Pot Cornbread Beef Casserole Recipes

CROCK POT MEXICAN CORNBREAD CASSEROLE

Crock Pot Mexican Cornbread Casserole image

Crock Pot Mexican Cornbread Casserole is a delicious family meal made with layers of your favorite Mexican ingredients between layers of real cornbread.

Provided by Arlene Mobley - Flour On My Face

Time 3h12m

Number Of Ingredients 12

Ingredients

1 lb ground beef (browned and drained)
1 cup diced onion
2 large garlic cloves (minced)
16 oz can cream corn
1 cup milk
1/2 cup taco sauce
2 large eggs (beaten)
1/4 cup vegetable oil
1 cup self-rising cornmeal
1 teaspoon salt
4 oz can diced green chilies
3 cups shredded Mexican blend or cheddar cheese

Steps:

Brown the ground beef, onion, and garlic until the meat is cooked through. Drain well and set aside.
In a bowl mix the cream corn, milk, taco sauce, eggs, oil, and cornmeal until combined.
Spray the bottom and sides of a 7-quart crock pot with cooking spray or wipe it down with vegetable oil.
Pour half of the cornbread mixture into the crock pot.
Spread the cooked ground beef, onions, and garlic on top of the cornbread mixture.
Spread the can of chilies over the meat layer.
Spread 2 cups of shredded cheese over the chilies layer.
Pour the remaining cornbread mixture over the filling.
Place a double layer of paper towels across the top of the slow cooker.
Place the lid on making sure the paper towels do not touch the top of the casserole batter.
Cook on high for 2 1/2 to 3 hours or until the center is cooked through.
Spread 1 cup of shredded cheese over the top of the casserole 20 minutes before it is will be done cooking. Continue cooking until the cheese is melted on top.
Top each serving with sour cream and salsa.
Makes 6 servings.

Nutrition Facts : ServingSize 1 Serving, Calories 720 kcal, Sugar 7 g, Sodium 1111 mg, Fat 48 g, SaturatedFat 27 g, TransFat 1 g, Carbohydrate 40 g, Fiber 4 g, Protein 35 g, Cholesterol 179 mg

CROCK POT CORNBREAD BEEF CASSEROLE

Crock Pot Cornbread Beef Casserole image

Make and share this Crock Pot Cornbread Beef Casserole recipe from Food.com.

Provided by Audrey M

Categories One Dish Meal

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs lean ground beef, cooked
19 ounces dark red kidney beans, drained and rinsed
1 medium onion, chopped
1 jalapeno pepper, chopped
1 cup frozen corn
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 tablespoon brown sugar
2 tablespoons hot sauce
1 cup taco sauce
1 cup shredded sharp cheddar cheese
8 1/2 ounces jiffy box cornmeal mix

Steps:

Cook ground beef and drain.
In a large bowl, combine all ingredients except cheese and cornbread mix.
Cover and cook on Low for 3 to 4 hours.
Prepare cornbread batter and set aside until batter thickens.
When batter is thicken, sprinkle cheddar cheese on top of beef mixture in crock pot and then top with cornbread batter.
Cover and cook on High 30 minutes or until cornbread is cooked through.

CROCK POT CORNED BEEF CASSEROLE

Crock Pot Corned Beef Casserole image

The original recipe calls for canned corned beef, but I have always used left over corned beef from a roast. Recipe is adapted from a crock pot cookbook I got from the library, I don't remember the author.

Provided by ROBIN PENA

Categories Stew

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb cooked corned beef (chopped or shredded)
1/4 lb Velveeta cheese, cubed
2 (10 1/2 ounce) cans cream of mushroom soup
1/2 cup water
1 cup milk
1 onion, chopped
4 -5 potatoes, cubed
3 -4 carrots, sliced
1 cup sliced mushrooms

Steps:

Add everything to crock pot, mixing well.
Cook on high for 6-8 hours.

Nutrition Facts : Calories 733.5, Fat 39.1, SaturatedFat 14.8, Cholesterol 142.2, Sodium 2744.1, Carbohydrate 61.1, Fiber 6.5, Sugar 9.7, Protein 35.1

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