South Texas Cornbread Casserole
Try this dish for family & friend holiday dinners this year! This is the first of our holiday recipe series.
Every year we are looking for something new and different to take to Thanksgiving and Christmas. Being ‘Hickok Hamburger’, we decided to do a series of perfect shareable holiday recipes using ground beef! We are starting off with this recipe because nothing says holiday season like a CASSEROLE! This dish includes all of our south Texas favorites… BEEF, corn, beans & sweet honey cornbread!
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Before cooking this recipe, please allow plenty of time for thawing your beef! We recommend thawing 1 of 2 ways. Beef thaws best in the refrigerator! For a pound of ground beef, we suggest at least 6 hours of defrost time. Second best option would be thawing in cold water. If your beef is vacuum sealed, you are probably safe to soak the package straight in the water. Otherwise, place your frozen beef in a sealed Ziploc bag for its defrost bath! Change the water out every 20-30 minutes until the meat is fully thawed.
Start by preheating the oven to 400 degrees.
First we are going to prep the vegetables. Clean out 2 jalapeños & finely chop, the chop half an onion and 1 green bell pepper.
Next, cook the hamburger. Put your ground beef in a large skillet and cover with olive oil. Cook the meat over medium/high heat, breaking it up. A few minutes in when the beef is about halfway cooked, add in chopped veggies & seasonings (salt, pepper, & cumin). Continue cooking the meat and vegetables until they are fully cooked.
While the beef and veggies are cooking, prepare the cornbread mix (according to the box) - you will likely need an egg and a little milk.
Once the meat and vegetables are cooked, add in your can of corn, can of pinto beans & 1 cup of salsa. Mix until the contents are combined evenly, then remove from heat to prepare the casserole.
To make the casserole, pour the beef & veggie mixture in a greased 9x9 casserole dish, then pour the cornbread mix over the mixture. Bake the casserole for 25 minutes (or until the corn bread is cooked through and golden on top).
We think this casserole could be a meal in itself, but we also think it would make a great side dish at your next family or friend holiday dinner!
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South Texas Cornbread Casserole
Defrost Time: ~6 hours in refrigerator
Preparation Time: 20 minutes
Bake Time: 25 minutes
Servings: 6-8
Ingredients:
- 1 lb Hickok Hamburger ground beef
- Olive Oil
- 1 tsp Ground Cumin
- ½ tsp Salt
- ½ tsp Pepper
- ½ Large White/Yellow Onion
- 2 Jalapeños
- 1 Green Bell Pepper
- 1 C Salsa of choice
- 1 Can Corn, drained
- 1 Can Pinto Beans, drained
- 1 8oz Cornbread Mix (& ingredients included on box - likely egg and milk)
Instructions:
- DEFROST MEAT - please make sure you leave enough time to defrost your ground beef completely before starting.
- PREHEAT OVEN - 400 degrees
- Finely chop cleaned out jalapeños, green bell pepper and ½ onion.
- Cook ground beef with olive oil in a large skillet over medium/high heat. Once halfway cooked, add in chopped vegetables, salt, black pepper & cumin.
- While meat and veggies are cooking, prepare the cornbread mix (according to the box)
- Once beef and vegetables are fully cooked, add in corn, beans and salsa. Mix until combined evenly.
- In a greased 9x9 casserole dish, transfer in the meat mixture, then top with cornbread mix.
- Bake your casserole for 25 minutes - or until the cornbread is cooked through and golden on top.
- Serve as a meal or as a side dish at holiday dinners!
- ENJOY!
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