Recipe: Southwestern Bean Casserole with Cornbread Topping

This casserole is super easy to put together and just perfect for a chilly fall night!


1 Tbs butter
1/2 cup chopped onion
1 garlic clove, minced
1 pound ground beef
1 package taco seasoning mix
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can diced tomatoes with juice

3/4 cup cornmeal
1/4 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1 egg
1/2 cup sour cream
2 Tbs butter, melted
1 cup corn kernels (thawed if frozen)
2 cups shredded cheddar cheese, divided
1/4 cup chopped canned green chiles

Preheat oven to 400 degrees. Butter a 2-quart casserole dish.

In a skillet, sauté the onion and garlic in 1 Tbs butter for a few minutes. Add the ground beef and cook until browned. Drain off the fat. (Or do like I did and pull already prepared taco meat from the freezer and thaw!) Stir in the taco mix, beans, and tomatoes. Pour into prepared casserole dish.

In a large bowl, stir together the cornmeal, flour, baking powder, salt, and pepper. (Or you can use a corn muffin mix for this part). In a medium bowl, whisk together the egg and sour cream. Stir in butter, corn, half the cheese, and the chiles. Add to the dry ingredients and stir until moistened.

Spoon the batter around the edges of the casserole, leaving the center uncovered. Sprinkle the remaining cheese over all. Bake uncovered for 20 – 30 minutes or until the corn muffin topping is cooked through.


Adapted from The Best Casserole Cookbook Ever

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