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Category: Ground
Prep Time: Cook Time: Total Time:
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
1 pound ground beef
1 can red kidney beans, drained and rinsed
1 can whole kernel corn, drained
1 can condensed tomato soup
1/4 cup milk
1 cup shredded Cheddar cheese
1/2 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/4 teaspoon Cajun seasoning or cayenne pepper
Kosher salt and freshly cracked black pepper, to taste
Topping:
2 tablespoons melted butter
1 (12 count) roll refrigerated biscuits
1 or 2 tablespoons cornmeal
Preheat oven to 375 degrees F. Heat olive oil in a large skillet and saute the onion and bell pepper until soft but not browned, about 5 minutes. Add the garlic and cook another minute. Add the ground beef and cook until browned; drain if needed. To the beef, add the beans, corn, tomato soup, milk, cheese, chili powder, Worcestershire sauce and Cajun seasoning. Stir over medium heat until well blended. Taste; add salt and pepper, as needed.
Transfer to a 9 x 13 inch casserole dish. Bake uncovered at 375 degrees F for 15 minutes. Melt the butter and set aside to cool. Remove the casserole, dip the biscuits in the butter and scatter on the top of the casserole dish. Sprinkle the tops of all of the biscuits with cornmeal. Return to the oven and bake uncovered, at 375 degrees F, for an additional 20 to 25 minutes, or until biscuits are cooked through and golden brown. Serve immediately with a green vegetable or a side salad. Serves 4-6
Variation: I have also topped with a cornbread batter - simply pour on top and bake. Substitute a can of chili beans in sauce for the kidney beans, or use 3/4 cup of barbecue sauce for the tomato soup.
Note: This makes a short casserole. If you have super hardy eaters in your house, or if you are making this for a potluck, double the casserole ingredients for a more meaty, hardy casserole. I also had to use a 10-count roll of refrigerated biscuits. Okay to substitute frozen biscuits but let them thaw before adding them to the casserole.
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CHUCKWAGON CASSEROLE
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Category: Ground
Prep Time: Cook Time: Total Time:
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
1 pound ground beef
1 can red kidney beans, drained and rinsed
1 can whole kernel corn, drained
1 can condensed tomato soup
1/4 cup milk
1 cup shredded Cheddar cheese
1/2 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/4 teaspoon Cajun seasoning or cayenne pepper
Kosher salt and freshly cracked black pepper, to taste
Topping:
2 tablespoons melted butter
1 (12 count) roll refrigerated biscuits
1 or 2 tablespoons cornmeal
Preheat oven to 375 degrees F. Heat olive oil in a large skillet and saute the onion and bell pepper until soft but not browned, about 5 minutes. Add the garlic and cook another minute. Add the ground beef and cook until browned; drain if needed. To the beef, add the beans, corn, tomato soup, milk, cheese, chili powder, Worcestershire sauce and Cajun seasoning. Stir over medium heat until well blended. Taste; add salt and pepper, as needed.
Transfer to a 9 x 13 inch casserole dish. Bake uncovered at 375 degrees F for 15 minutes. Melt the butter and set aside to cool. Remove the casserole, dip the biscuits in the butter and scatter on the top of the casserole dish. Sprinkle the tops of all of the biscuits with cornmeal. Return to the oven and bake uncovered, at 375 degrees F, for an additional 20 to 25 minutes, or until biscuits are cooked through and golden brown. Serve immediately with a green vegetable or a side salad. Serves 4-6
Variation: I have also topped with a cornbread batter - simply pour on top and bake. Substitute a can of chili beans in sauce for the kidney beans, or use 3/4 cup of barbecue sauce for the tomato soup.
Note: This makes a short casserole. If you have super hardy eaters in your house, or if you are making this for a potluck, double the casserole ingredients for a more meaty, hardy casserole. I also had to use a 10-count roll of refrigerated biscuits. Okay to substitute frozen biscuits but let them thaw before adding them to the casserole.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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