Ground Beef and Cornbread Casserole (Railroad Pie)
Image by Catherine's Plates via Youtube
This ground beef and cornbread casserole by Catherine’s Plates will surely be in your meal rotation after you try it. She learned about this recipe from a relative that worked for the railroad, hence the name. There are a lot of versions out there, but this one is savory, delicious, and comforting! It will be an instant hit at your dinner table.
Ingredients:
- 1 to 2 lbs of ground beef
- 1 medium green bell pepper (diced)
- 1 medium yellow onion (diced)
- 10 oz can Rotel tomatoes (mild)
- 10 oz can tomato soup
- 14 oz can cream-style corn
- 1/2 cup of chicken broth
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of chili powder
For the cornbread topping:
- 8.5 oz cornbread muffin mix
- 1 large egg
- 1/3 cup of milk
- 14 oz can cream-style corn
- 1 cup of shredded cheddar cheese
- diced jalapeno (optional)
[social_warfare buttons=”facebook,pinterest,twitter,whatsapp”]
Instructions:
Step 1:
Place a large iron skillet over medium-high heat and add the ground beef. Break into pieces then add the bell pepper and onion. Cook until browned and the vegetables softened. Remove excess grease.
Step 2:
Add the Rotel, tomato soup, cream corn, broth, salt, black pepper, garlic powder, and chili powder to the skillet. Mix and allow it to simmer over medium heat for about 15 minutes. If you are not using an oven-safe skillet, transfer the meat mixture into a baking dish.
Step 3:
Get a medium bowl and add the cornbread muffin mix, egg, milk, cream corn, and cheddar cheese. Stir together until well combined, then pour it on top of the meat mixture. If you like jalapenos, now is the perfect time to sprinkle them on top of the cornbread mixture.
Step 4:
Place the baking dish or skillet inside the preheated oven at 400F then bake for about 20 to 25 minutes until golden brown and cooked through. Once done baking, let it sit for 10 minutes or so.
Step 5:
Serve and enjoy!
