With unemployment numbers chronic to rise and our cheaper chronic to falter, many of us are looking for ways to cut expenses. If you are looking for ways to cut back on your grocery budget, casseroles are one of the best ways to do so. This Cornbread Beef Casserole is a good example of an entree that is quick and easy to make and it is also economical. But you aren't giving up taste or feeding your family an unhealthy meal. In this one dish you have meat, vegetables, cheese, and the cornbread. Add a quick salad, steamed broccoli or some corn and you have a meal your family will love.
Cornbread Beef Casserole
Meat Casseroles
1 lb ground beef
1 garlic clove, crushed
2 tbsp chili powder
1 can (16-oz) pinto beans
1/4 cup chopped onion
2 cans (8-oz) tomato sauce
1 cup shredded cheddar cheese
1 pouch Mexican cornbread mix
Preheat oven to 400 degrees. Spray a 12 X 8-inch baking dish with nonstick cooking spray.
In a 10 or 12-inch skillet crumble and cook the ground beef with the crushed garlic and onion until the meat is browned; drain off excess fat. Stir the chili powder and the tomato sauce into the meat mixture. Spoon the meat aggregate into the prepared baking dish. Sprinkle the cheese evenly over the meat mixture. Spoon the pinto beans over the cheese. Prepare the cornbread mix agreeing to the package directions and pour the batter over the beans. Bake at 400 degrees almost 25 minutes or until the cornbread is browned.
Variations:
If you don't want the extra spice of Mexican cornbread, use a yellow or white cornbread mix pouch. For a bit of a sweet taste, use Jiffy Cornbread mix.
If you like more heat, use pepper jack cheese instead of cheddar.
If you don't like to use red meat, substitute lean ground chicken or turkey for the ground beef. You will need to add a tablespoon of canola oil to the skillet before browning the meat.
Enjoy!
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