| You are here: | About>Food & Drink>Southern Food> Beef and Lamb Recipes> Ground Beef Recipes> Hamburg Casseroles> Cornbread Casserole Recipe with Ground Beef and Salsa - Salsa Cornbread Casserole |
![]() | Southern Food |
Topics
Appetizers and SnacksBeef and Lamb RecipesChicken & Turkey RecipesCrockpot RecipesCasserole RecipesPork and Ham RecipesFish and Seafood RecipesCookies and Candy RecipesDessert and Cake RecipesFruit and Vegetable RecipesRice, Pasta, EggsBread RecipesRecipes by TypeCooking BasicsSouthern Regional Food | At a Glance Course : Entree Type of Prep : Bake Cuisine : Southern, U.S. Regional Salsa Cornbread CasseroleGround beef and vegetables are browned then topped with cornbread batter and baked. Cyndi's Note: I have made this a couple of times and we really like it. It is easy and so pretty. INGREDIENTS:
PREPARATION:Heat oven to 425°. In a heavy (10-inch) iron skillet, heat oil over medium heat. Add ground beef, onion, salt and pepper, and garlic powder. Cook over medium heat until ground beef is well browned. Add taco seasoning mix and add other seasonings and water required, following directions on packet. After beef is done, remove from skillet. Place sliced pepper rings in bottom of skillet. Spoon beef mixture over rings.
In medium bowl, combine all corn bread mixture ingredients, stir mixture until smooth. Spread evenly over beef mixture in skillet.
Bake at 425° for 40 to 45 minutes or until cornbread is golden brown. Place serving plate over skillet, carefully invert and remove skillet. Cut into wedges. Cornbread casserole shared by Cyndi
Related Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index |
|
All Topics | Email Article | | | ![]() |
| Advertising Info | News & Events | Work at About | SiteMap | Reprints | Help | Our Story | Be a Guide |
| User Agreement | Ethics Policy | Patent Info. | Privacy Policy | ©2008 About, Inc., A part of The New York Times Company. All rights reserved. |


