Recipe courtesy of Robyn Stone
Show: The Kitchen
Episode: Dining on A Dime
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Weeknight Beef and Bean Casserole with Cornbread Topping
Total:
40 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy
Total:
40 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

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.

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