Here’s a great recipe for leftovers. I had some spanish rice and black beans left over from a previous meal but it was not enough for 2 full servings for my husband and I. So, whats better then mixing it into a casserole? Adding cornbread to the top made this a nice hearty meal. Being that it is winter and there is still snow falling outside, comfort food is what I crave and this cornbread topped hamburger casserole delivered!
Ingredients
1 pound ground beef
1 pound ground beef
1 cups spanish rice
1/2 pound sliced mushrooms
2 slices chopped cooked bacon
2 tablespoons taco seasoning mix
1/2 red onion, chopped
1 can diced tomatoes
1/2 red pepper, chopped
1/2 can black beans drained
1/2 cups water
1 package corn bread and muffin mix
1/2 can of corn
4 jalapeno rings, chopped
1 tablespoon chopped garlic
Brown onions and garlic.
Add hamburger and brown 3-5 minutes. Add the can of tomatoes, salt and pepper to taste. Add taco seasoning with 1/2 cup water. Add 1 can black beans, bacon, red pepper and mushrooms.
Bring to boil. Pour in casserole dish.
Mix 1 package cornbread mix as package calls for. Mix in the corn and jalapenos and spread evenly on top of casserole mixture.
Place in 400 degree oven and bake for 20-30 minutes (ovens vary).
Slice into 6 “pie” pieces and serve it with salad and my corn and black bean salsa on top. I love how the the pie has nice layers and the colors offset. And it’s so very good and hearty too.
Veronica Lee says
March 1, 2012 at 10:20 amHi! Stopping by from MBC. Great blog!
Have a nice day!