Ingredients
Scale
- Beef Mixture:
- 1 ½ to 2 pounds ground beef or ground turkey
- ½ cup diced yellow onion
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen corn kernels
- 1 ½ cups salsa, store bought or homemade
- 1 (15-ounce) can black, pinto, or white beans, rinsed and drained
- 1 to 2 cups shredded cheddar cheese
- Cornbread Topping:
- ½ cup (85 g) cornmeal
- 1 ½ cups (213 g) flour
- ⅓ cup (71 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup oil
- 2 large eggs
- 1 ¼ cup milk
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch pan and set aside.
- In a large skillet over medium heat, cook the ground beef, onion, salt, and pepper until the meat is fully cooked. Drain the grease.
- Stir in the corn, salsa, and beans. Spread the mixture evenly in the prepared pan.
- For the cornbread, whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. Make a well in the center and add oil, eggs, and milk. Mix until just combined.
- Sprinkle cheese over the beef mixture. Pour the cornbread batter on top and spread evenly.
- Bake for 40-45 minutes until the cornbread is cooked through. Let rest for 5-10 minutes before serving.
Notes
- The casserole is done when a toothpick inserted in the center comes out clean.
- Always drain the ground beef after cooking.
- If the top browns too quickly, cover with foil.
- You can assemble the casserole ahead and refrigerate before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg