Southwest Casserole

This Southwest Casserole is a comforting, home-style meal that combines savory ground beef with a robust mixture of beans, tomatoes, and spices, all encased in a creamy cornmeal crust. The dish offers a wonderful contrast between the soft, seasoned filling and the slightly firm, cheesy top layer. It’s perfect for busy weeknights or family gatherings where you need a satisfying dish that feeds a crowd. The warmth of the chili powder and oregano blends beautifully with the sweetness of the tomatoes and sugar.

Cooking Method: Baking, Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 179.5

Dietary: Gluten-free

Description

This Southwest Casserole is a comforting, home-style meal that combines savory ground beef with a robust mixture of beans, tomatoes, and spices, all encased in a creamy cornmeal crust. The dish offers a wonderful contrast between the soft, seasoned filling and the slightly firm, cheesy top layer. It’s perfect for busy weeknights or family gatherings where you need a satisfying dish that feeds a crowd. The warmth of the chili powder and oregano blends beautifully with the sweetness of the tomatoes and sugar.

Ingredients

1 cup Chopped onion
1 pound Ground beef
2 tablespoon Chili powder
2 tablespoon Sugar
2 teaspoon Salt; divided
1/2 teaspoon Oregano, crushed
3 1/3 cup Drained, cooked beans
1 cup Yellow corn meal
4 1/2 cups Water, divided
29 oz Canned tomatoes (drained)
6 oz Tomato paste
2 1/4 oz Sliced ripe olives
1 cup Shredded cheese

Directions

1
Preheat oven to 350°F (175°C).
2
In a large skillet, sauté chopped onion in a little oil until tender and translucent.
3
Add ground beef to the skillet and brown thoroughly, breaking it apart with a fork. Drain excess fat if necessary.
4
Stir in chili powder, sugar, 1/2 teaspoon salt, oregano, drained beans, tomatoes, tomato paste, olives, and 1/2 cup water.
5
Simmer the bean mixture on low heat for 1 hour, stirring occasionally, until thickened.
6
Meanwhile, in a small bowl, combine corn meal with 1/2 cup cold water to form a slurry.
7
Bring the remaining 4 cups of water to a boil in a saucepan.
8
Add the remaining 1 1/2 teaspoons salt to the boiling water, then slowly stir in the corn meal mixture.
9
Cook the corn meal mixture for 10 minutes, stirring constantly, until it thickens into a porridge-like consistency.
10
Spread half of the corn meal mixture evenly into the bottom of a deep 2.5 to 3-quart baking dish.
11
Spoon the bean and meat mixture over the corn meal layer.
12
Spread the remaining corn meal mixture over the bean filling to cover it completely.
13
Bake uncovered for 20 to 30 minutes, or until the casserole is thoroughly heated.
14
Sprinkle shredded cheese over the top and bake for 5 additional minutes until the cheese is melted and bubbly.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 179.5kcal

% Daily Value *
Total Fat 9.0g14%
Saturated Fat 3.5g18%
Cholesterol 44.3mg15%
Sodium 5003.7mg209%
Total Carbohydrate 8.5g3%
Dietary Fiber 1.9g8%
Sugars 5.3g
Protein 15.6g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use pinto, red, or pink beans for the best texture and flavor in this casserole.

If the corn meal mixture becomes too thick while cooking, add a splash of hot water to loosen it before spreading.

For a richer flavor, you can substitute beef broth for some of the water in the corn meal mixture.

This casserole can be assembled ahead of time and refrigerated. Add 10-15 minutes to the baking time if cooking from cold.

Serve with a fresh green salad and crusty bread to soak up any extra sauce.

Keywords: southwest, casserole, ground beef, beans, cornmeal, chili powder, family dinner, hearty, baked, comfort food, easy dinner, meat and beans

Read it online: https://www.chefs-mate.com/recipe/southwest-casserole/