This recipe comes from Stephen’s mom and it is one of our favorites. He would rave about it so one day, when we were dating, I asked him to get me the recipe so I could make it for him. It is so full of flavor, filling and the best part is it so easy!!! It’s a dump and bake kind of recipe, which is my favorite kind on days like today.
We usually shop on the weekends together but sometimes we miss things or are too busy and I have to venture out on my own during the week. It is hot. Like really hot here and it’s barely June. The heat and humidity are probably the biggest adjustment for me here and I am sure being pregnant doesn’t help. Plus Reece hasn’t been feeling well but we still needed to get out of the house and pick up some things. While at the store, for the first time ever, I had a lady comment on how pregnant I am and look. She said I barely looked like I was making it and that I must be due any day now, nope lady I’ve still got a month and a half left but THANKS, way to make a girl feel good. Anyway, after that outing, the heat, recovering from a comment that basically meant I looked like crap, and three trips from the car to our basement apt to unload all of the groceries, I dreaded seeing 4 pm on the clock and knowing I had to throw something together for dinner. This casserole was for sure the trick I needed and Stephen was ecstatic when he got home and found out what was cooking.
Quick note: I use Jiffy cornbread but other kinds work just as well – some people who have tried this think it’s too much cornbread / too sweet so feel free to reduce to one pkg if you like less.
In a bowl, mix the cornbread according to the pkg in a bowl. Spoon the cornbread mixture evenly on top. It will start spilling down into them mixture like this.
Bake for 25-35 minutes. If you do more than one cornbread mix, as we do, you will need to go closer to the higher end for sure. Poke the cornbread with a tooth pick in the middle, if it comes out clean then you are good to go.
This stuff is hearty, sweet and super tasty! The leftovers are great as well. Enjoy!
- 1 lb ground beef
- 1 onion, chopped
- 1 can Rotel Stewed Tomatoes
- 1 can Corn
- 1 can Red Kidney Beans
- 1 cup Grated Cheese
- 1 1/2 pkg Cornbread
- Preheat the oven to 400 degrees. Brown the ground beef and onions. Meanwhile, open the cans and drain them all. Once the beef is done, remove from heat, drain and then pour the cans and cheese right into the pan and mix. Pour the beef mixture into a deep casserole dish.
- In a bowl, mix the cornbread according to the pkg in a bowl. Spoon the cornbread mixture evenly on top.
- Bake for 25-35 minutes. If you do more than one cornbread mix, as we do, you will need to go closer to the higher end for sure. Poke the cornbread with a tooth pick in the middle, if it comes out clean then you are good to go.