Territorial Casserole
MexicanBeefIntermediate25 minBy Northstar
Ingredients
Servings
4
- 1 0.3 lb lean ground beef
- 0.5 cup onion, chopped
- 3 tbsp dry taco seasoning mix
- 14 0.5 oz can Mexican-style diced tomatoes (discard 2 tbsp liquid)
- 30 oz canned pinto beans (2 cans), drained
- 0.3 cup ripe olives, sliced
- 3 tbsp fresh parsley, chopped
- 4 oz shredded Monterey Jack cheese
- 1 can refrigerated cornbread twists
- 1 egg yolk egg yolk, beaten
- 1 tbsp water
Instructions
- 1
Preheat oven to 350°F.
- 2
In a 12-inch cast iron skillet, sauté the ground beef and onion over medium heat until browned. Drain excess fat.
- 3
Add taco seasoning, tomatoes, pinto beans, olives, and parsley. Stir to combine.
- 4
Sprinkle the shredded cheese evenly over the meat mixture.
- 5
Twist the cornbread strips and arrange in a lattice pattern over the top of the filling, pressing the ends to adhere to the sides of the skillet.
- 6
Whisk the egg yolk with 1 tablespoon water and brush over the cornbread lattice.
- 7
Bake at 350°F for 15 minutes, or until the cornbread lattice is lightly browned and cooked through.