Casserole?! Yes, a casserole. Sorry, this one just has to be shared. I know a few people who have quite the aversion to casseroles. I really do not understand why as casseroles are usually easy to throw together (plus!) and they typically are big enough to feed a small crowd (double plus!). However, there are some casseroles out there that are completely unappetizing, so I can relate there. I just don’t get it when a friend tells me “ewww…I don’t like casseroles” because all casseroles are completely different! So I think it’s the concept of casseroles they don’t like. You know, just throwing a bunch of ingredients together and eating them combined. Hey, if the combination fits, I’m all about it!
This casserole was given to us right after Judah was born. Our friends provided 3 weeks of meals for us and this was one of them. (We have amazing friends by the way!) If I remember right, I think the friend who gave us this meal originally found the recipe on AllRecipes.com. Unfortunately, I do not have a link to it, but she wrote it down for me as best as she could remember.
My mom was still visiting when we ate this meal. She loved it so much that we had to make it again a few days later. The portion I’m typing out below is the perfect amount for a family of two (about 4+ servings). You can easily double this recipe to feed a bigger family.
BBQ Beef Casserole
2 small jalapeños, seeded and diced
1/2 large onion, diced
1 (15.25 ounces) can sweet corn, drained
1 (14.5 ounces) diced tomatoes, partially drained
1 lb ground beef
1/2 cup of your favorite BBQ sauce
1 box Jiffy corn bread mix
1/3 cup milk
1/2 cup shredded cheddar or Mexican flavored cheese
Preheat oven to 400˚F.
Brown beef in a large skillet over medium high heat. Drain excess oil. Add peppers, onion, corn and tomatoes. Cook until veggies are soft (about 5 minutes). Meanwhile, using the 1 egg and 1/3 cup milk, mix the corn bread according to the package directions. Set aside to let rise for 3 to 4 minutes.
Remove the meat mixture from the heat and mix in BBQ sauce and cheese. Pour into a 9×9 pan (or 13×9 if doubling the recipe). Spread the cornbread mixture evenly over the top of the casserole. Bake for 15 – 20 minutes, or until cornbread is golden brown and passes the toothpick test.
Source: Friend of Pennies on a Platter, originally from AllRecipes.com