Southwestern Hamburger Pinto Bean and Corn Casserole

• Preparation time: 15 minutes
• Baking time: 40 to 50 minutes
• Total time: 1 hour

Ingredients

Casserole Dish

• 13x9x2-inch rectangular baking pan, ungreased

Onion, Pepper, Jalapeño Pepper and Garlic:

• 1 tablespoon vegetable oil
• ½ of an onion, chopped
• ½ of a red, yellow, or orange pepper, chopped
• 2 jalapeño peppers, seeded and chopped
• 3 cloves garlic, minced

Hamburger:

• 1 pound hamburger

Spices:

• 3½ teaspoons mild ancho chili powder
• 1½ teaspoons ground cumin
• 1½ teaspoons dried and crushed oregano leaves
• 1½ teaspoons salt
• ¼ ground black pepper

Beans, Tomatoes, Corn and Olives:

• One 14.5-ounce can pinto beans, rinsed and drained
• One 14.5 ounce can diced tomatoes
• One 8-ounce can tomato sauce
• 2 cups frozen corn
• One 6-ounce can of black olives; drained and sliced into halves

Cornmeal Topping:

• 2 eggs, well-beaten
• 1¼ cup milk
• 1¼ cup yellow cornmeal

Cheddar Cheese:

• 1 cup shredded cheddar cheese

Ingredients

 (serves 4)

Section

Instructions

1. Preheat oven to 350°.
2. On medium heat in an extra large skillet or Dutch oven add 1 tablespoon vegetable oil.
3. Fry onion, red pepper, and jalapeño pepper until onion is soft and golden in color, about 5 minutes
4. Add the garlic and cook for 1 minute.
5. Remove onion mixture to a plate.
6. Add 1 tablespoon oil to the skillet.
7. Add the hamburger to the skillet and cook until the meat is brown. Drain off excess grease if necessary.
8. Add the onion mixture back to the skillet.
9. Mix in spices.
10. Add pinto beans, tomatoes, tomato sauce, corn and olives and heat to a simmer.
11. Remove the mixture from the heat and pour into the 13x9x2-inch rectangular baking pan.
12. In a medium mixing bowl whisk the eggs until well-beaten.
13. Mix in the milk.
14. Add cornmeal to the bowl and whisk until smooth.
15. Pour the cornmeal mixture over the meat mixture.
16. Sprinkle the grated cheddar cheese over the top of the casserole.
17. Bake for about 50 minutes. The cornmeal mixture will rise to the top of the casserole and will be golden brown and firm to the touch.
18. Serve.

Comments

Serves 8 to 10.

Refrigerate unused portions.

Serve with a mixed green salad tossed in lime vinaigrette.

Categorized in

• Meat/Beef
• Mexican
• Beans

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