Pinto Bean & Corn Bread Casserole
Created by dienia b on April 17, 2016
- Servings: 6
- Prep Time: 9m
- Cook Time: 40m
- Recipe #23532
Ingredients
- 1 pound ground beef
- 2 cans (15 ounce) pinto beans (drained)
- 1 can (10 ounce) tomato soup
- 1 can (15 ounce) diced tomatoes
- 1 yellow onion (chopped)
- 1/2 cup bell pepper, chopped (optional)
- 1/2 cup shredded cheese
- FOR CORN BREAD
- 2/3 cup all-purpose flour
- 1/2 cup cornmeal (yellow)
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons oil (vegetable oil)
- 1 large egg
- 1/3 cup milk
How to Make
-
Step 1: Brown meat,pepper and onion then drain. Add tomatoes ,soup and beans. Let this simmer.
-
Step 2: Meanwhile, mix the cornbread (can use jiffy corn bread mix here).
-
Step 3: Put the meat mixture into a 9 inch Pam sprayed casserole dish.
-
Step 4: Add shredded cheese. Pour the cornbread on top.
-
Step 5: Bake at 350 degrees for 30 minutes.
Nutritional Facts
- Serving Size: 1 (371.2 g)
- Calories 453.5
- Total Fat - 20.9 g
- Saturated Fat - 6.8 g
- Cholesterol - 108.8 mg
- Sodium - 462.5 mg
- Total Carbohydrate - 38.8 g
- Dietary Fiber - 5.3 g
- Sugars - 13.8 g
- Protein - 28.9 g
- Calcium - 330.6 mg
- Iron - 4.4 mg
- Vitamin C - 35.3 mg
- Thiamin - 0.2 mg