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BBQ Beef Casserole

BBQ Beef Casserole

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

Printable Recipe

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 egg
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


7 Responses

  1. Sounds a lot like a tamale casserole I’ve made a bunch-the ground beef in that one is seasoned to taste like taco meat (w/ some veggies thrown in) w/ a topping of corn bread-the corn bread has cheese and/or jalepenos in it. This one sounds really yummy too and I’ll have to try it out!

  2. I love casseroles!! It such a great concept to me! This one looks amazing! I will have to try it out soon!

  3. I’ve never understood people who don’t like casseroles either. I blame it on having had bad ones as kids. Cause really, casseroles can be *really* bad. This one looks amazing though, love the cornbread topping.

  4. This is a better name than tamal/tamale pie. I made almost the same exact thing two days ago and blogged about it. it’s so funny how many bloggers have the same gastronomic desires around the same time. What a great photo!

  5. Just added this to my menu for next week! Looks and sounds delish. I love casseroles, perfect for the work week. Makes a great lunch or dinner. Here’s the AllRecipes.com version: http://allrecipes.com/Recipe/Barbeque-Beef-Casserole/Detail.aspx

  6. This was absolutely amaaaaazing! We’re doing a potluck at work later in the week and I would love it if I could bring this in a crock pot and make it just as delicious as it would be cooked in the original method. Do you think this would be feasible?

    • Hi Natalie,

      Absolutely! I think this is how you should do it: Prepare the meat mixture the night before and store in the fridge in an air tight container overnight. Bring the container, crock pot, cornbread mix, eggs and milk with you to work. Also bring a mixing bowl and spoon to prepare the cornbread at work. Dump the meat mixture into the crock pot right away when you get to work and heat on low (covered) for 3 hours. Prepare the cornbread, set aside to rise for 3 to 4 minutes, then spread on top of the meat mixture. Cover and cook on high for 20 to 30 minutes, until the cornbread is cooked through. This should work perfectly and ready in time for lunch. Let me know how it works out! (You might want to try it out at home first!) 🙂


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