Cowboy cornbread casserole uses pantry staples to create a saucy mixture of seasoned ground beef and ranch-style beans. Blanket it with a layer of melted cheese and a buttery cornbread topping.
Ingredient:
1 pound ground beef
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) diced tomatoes or 1 can (10 ounces) diced tomatoes and green chiles, undrained
2 teaspoons Worcestershire sauce
1-1/2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
Dash salt
Dash pepper
2/3 cup shredded cheddar cheese or Mexican cheese blend
TOPPING:
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, beaten
1/2 cup 2% milk
1 tablespoon vegetable oil
1/4 cup finely chopped seeded jalapeno pepper or chopped green chiles, optional