Best Bean And Cornbread Casserole Recipes

WEEKNIGHT BEEF AND BEAN CASSEROLE WITH CORNBREAD TOPPING

Steps:

• 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.

BEEF, BEAN AND CORNBREAD CASSEROLE

Steps:

• Cook first 3 ingredients in a large saucepan, coated with cooking spray, over medium-high heat, stirring until beef crumbles and is no longer pink. Drain and pat with paper towels. Wipe dripping from skillet with a paper towel.
• Return beef mixture to skillet. Stir in tomato sauce and next 5 ingredients. Cover and cook over medium-low heat for 10 minutes. Pour into a lightly greased 2 quart baking dish.
• Prepare cornbread batter according to package directions using skim milk. Pour over beef mixture.
• Bake at 400 degrees F for 30 minutes or until lightly browned.

BEAN AND CORNBREAD CASSEROLE (CROCK POT)

Steps:

• Lightly grease Crock-Pot.
• In a skillet over medium heat, cook onion and green bell pepper until tender.
• Transfer to Crock-Pot.
• Stir in kidney beans and pinto beans.
• Add diced tomatoes, tomato sauce, seasonings, and hot sauce.
• Cover and cook on High for 1 hour.
• In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar.
• Stir in milk, eggs, vegetable oil, and cream-style corn.
• Spoon evenly over bean mixture.
• Cover and cook on High for 1 1/2 to 2 more hours.
• Serve.

BEEF AND BLACK BEAN CORNBREAD CASSEROLE

Steps:

• 1. Preheat oven to 375°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray; set aside.
• 2. In a large skillet, saute beef, onion, garlic and jalapeño in olive oil until onion is soft and no pink remains in the beef, about 6 to 7 minutes.
• 3. Add mushrooms, drained black beans, tomatoes, cumin, pepper and salt, and cook about 5 minutes or until most of the liquid from the canned tomatoes is absorbed.
• 4. Pour beef mixture into prepared baking dish. Use the back of a wooden spoon to smooth the top to make a level surface.
• 5. Sprinkle the cheese over the top of the beef layer.
• 6. Add cornmeal, flour, baking power, baking soda and salt to a medium mixing bowl, and stir until well blended. Add milk, beaten egg and hot sauce (if using). Stir until well blended.
• 7. Pour the cornbread batter over the top of the cheese layer, making sure to completely cover the cheese and beef layers.
• 8. Bake 25 to 30 minutes or until the cornbread layer is evenly browned. Turn baking dish halfway through baking for even browning. Remove from oven and serve immediately with avocado slices on the side.

PINTO BEAN AND CORNBREAD CASSEROLE RECIPE - FROM THE THE GAULT FAMILY COOKBOOK FAMILY COOKBOOK

Steps:

• Chop up 1/2 onion and place in skillet with ground beef and brown. Drain, then place in the bottom of a casserole dish. Pour pinto beans on top of the ground beef, then the can of tomato sauce on top of the pintos. Mix up the Jiffy cornbread according to instructions then pour mixture on top. Bake at 425ｺ until cornbread is done on top of casserole. Sprinkle shredded cheese on top! Yummy! You can also substitute chili beans for the pintos and rotel for the tomato sauce to spice it up a bit. I always blend my rotel in the blender before adding it to the casserole. If you have a big family, just double the recipe.

BEAN AND CORNBREAD CASSEROLE

Steps:

• 1. Coat large skillet with cooking oil/spray; place over medium-high heat until hot.
• 2. Add onion, bell pepper and garlic. Cook, stirring constantly until vegetables are tender.
• 3. Stir in kidney beans, pinto beans, tomatoes, sauce, chili powder, mustard and hot sauce/red pepper.
• 4. Cover and cook about 5 minutes.
• 5. Spoon bean mixture into a greased, 13x9" pan and set aside.
• 6. In mixing bowl, combine cornmeal, flour, baking powder salt and sugar.
• 7. In separate bowl, combine milk, eggs, oil and cream corn.
• 8. Add liquid mixture into dry mixture and stir till proper consistency.
• 9. Spoon cornmeal mixture evenly over the bean mixture to within 1" of the edges of the dish.
• 10. Bake at 375 degrees for 30 - 35 minutes. Or until cornbread is done.