Cornbread and Beef Casserole
Serve this delicious Southwestern dish cut into wedges topped with salsa and sour cream. Complete the meal with a tossed salad and ice cream sundaes for dessert.
1 (15-ounce) can creamed corn
1 cup milk
2 large eggs, lightly beaten
1/4 cup vegetable oil
1 cup ALBERS Yellow Corn Meal
2 teaspoons baking soda
1 teaspoon salt
1 pound ground beef, cooked, drained and crumbled
1 (7-ounce) can diced green chiles
2 cups shredded cheddar cheese - divided use
2/3 cup chopped onion
- Preheat oven to 350°F (175°C). Lightly grease a 10 to 11-inch oven proof skillet.
- Combine creamed corn, milk, eggs and oil in large bowl. Add cornmeal, baking soda and salt; stir until combined.
- Pour half the cornmeal mixture into skillet; top with beef, chiles, 1 1/2 cups cheese and onion. Pour remaining batter over top, spreading to cover filling. Top with remaining cheese.
- Bake for 50 minutes or until set; let stand for 5 minutes before serving.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.