I haven’t posted here on my own blog in awhile because I’ve been busy sharing recipes over at! Here are a few of my latest yummy creations….check out the for more!
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
1/2 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.
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I’ve posted this Granola Bar Recipe before, here is another one. Similar, but a little less “healthy” and a little more like the kind in the box! A special treat!
We did it! He’s home! Read the conclusion of our deployment journey below: