An easy dinner that even the babysitter can make in a flash. This casserole has it all. Great flavor, easy and fast cook time, plus, the pickiest of eaters enjoy it!
1cupsmall diced green bell pepperabout 3/4 of a pepper
1cup small diced red bell pepperabout 3/4 of a pepper
1 cup small diced yellow onionabout 1/2 an onion
1-1.4lbslean ground beef90-10
1package low sodium mild chili seasoning mix
1boxcorbread mix
1 cupbuttermilk*conrbread mix called for it
5 1/2 tablespoonsbutter*conrbread mix called for it
2eggs*conrbread mix called for it
1/3 cupsour cream
salt and pepper
extra virgin olive oil
Instructions
Preheat the oven to 375°.
On medium high, heat a medium to large sauté pan and heat some extra virgin olive oil, about 2-3 tablespoons.
Once it is heated, add the green and red bell peppers and the onion.
Season with salt and pepper.
Sauté the veggies for 3-5 minutes until the onions are translucent and the peppers have softened.
Remove the peppers and onions from the heat and place in a bowl, set aside.
Using the same pan, add the ground beef. Break up the meat until it is no longer clumpy.
Add the seasoning mix package and combine well.
Just after the seasoning is combined, add the peppers and onions back into the pan. Combine with the beef mixture.
Add some olive oil to the bottom of the baking dish you'll use.
Add the meat mixture into the bottom of the baking dish. Set aside.
Follow the instructions for your favorite cornbread mixture. Add 1/3 cup of sour cream for extra moisture.
Pour the cornbread mixture on top of the beef mixture in the baking dish. Spread evenly to cover the entire surface.
Bake the entire dish for 30 minutes.
Bake the casserole until it is nice and golden on the top and if you move it the mixture does not appear runny.
Let the pie rest for at least 10 minutes before cutting into it.
ENJOY!
Recipe Video Instructions
Notes
You can use sweet cornbread for this recipe. The ingredients in each box of cornbread mix will vary, regardless of that, add the extra sour cream as the batter needs to be runnier than usual. Both sweet cornbread, and salty cornbread need the extra tang and moisture from the sour cream.