Description
My mom liked to make the Hamburger Helper® version of this recipe. When I moved to another state, I could not find it, so I came up with this. Memories of home. My hubby likes for me to spice this up sometimes, so I will use a 14-ounce can of tomatoes and green chiles in it or just use a Mexican-style cornbread mix sometimes.
Ingredients
- 1 pound ground beef
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 small onion, chopped
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 2 (15 ounce) cans crushed tomatoes
- 1 (15 ounce) can cream-style corn
- 1 (6 ounce) box cornbread mix
- 1 egg, lightly beaten
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly
- 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.
- Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
- Stir pinto beans and crushed tomatoes into the beef mixture.
- Beat cream-style corn
- cornbread mix
- and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture.
- Bake in preheated oven until the cheese is melted and the cornbread is set in the middle
- about 25 minutes.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 6