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Sunday, January 23, 2011

Cornbread and Beans Pie






Nothing beats fried potatoes, beans, and cornbread on a cold winter day, except maybe fried potatoes and Cornbread and Beans Pie.  I found this recipe a few weeks ago and tried it out on the family.  It was a hit.  I made it again today and changed it up a bit.  Here my version of it. 

Now as I said in my first post, I will not be a short order cook.  I do not see how this will benefit my kids , but that being said I also will not set them up for failure either.  My philosophy is to give them at least one or two things in the meal I know they like and will eat.  Also I will not give them things that are too spicy as the girls seem to be very sensitive, tummy-wise.  I will give you the actual recipe but I am also going to tell you how I cooked this for my family. 




I buy my meat in bulk, bring it home, and split it up myself into 3/4 lb baggies.  On almost all recipes I use 3/4 lb instead of the typical 1 lb that it calls for, to stretch the dollar just a bit.  I will usually add more beans, veggies, or rice to fill up the meal in place of the meat I skip. 

I started off browning 3/4 lb of ground beef in a skillet.  Then I added an envelope of mild taco seasoning, 1 cup of canned corn (drained), half of a can of pinto beans (drained and rinsed), (I put the remaining pinto beans and canned corn aside for the girls dinner), and a can of sweet onion ranch style beans.



Transfer the bean and meat mix from the skillet to a 9.5-10in pie pan that has been sprayed with cooking spray.  Top with 1 cup of cheese.  In a separate bowl mix I cornbread mix, 1/2 cup of milk, I know the box says 1/3 cup just trust me on this one, and one egg.  Mix well then pour over your layer of cheese.




Place in the oven for 15-20 minutes until cornbread is golden.  Now I have not forgot about the extra beans and corn we set aside for the babies.  Here's what I did with it.  I placed a scoop of the finished pie in the bowl and mixed it all up.  So, they still ate the same thing we did but it was a bit milder for their little tummies.





Cornbread and Beans Pie


Time: 30 minutes total (15 minutes cook time)    Serves: 6-8


3/4 lb ground beef
1 can ranch style beans
1/2 can pinto beans, drained and rinsed (optional)
1 cup canned or frozen corn, drained
1 envelope taco seasoning
1 cup of shredded cheese
1 box Jiffy cornbread mix
1/2 cup milk
1 egg

1.  Brown 3/4 lb of ground beef in a skillet. 

2.  Add  taco seasoning, corn, and beans to skillet. 

3.  Heat mixture then transfer to a 9.5-10 inch pie pan that has been sprayed with cooking spray. 

4.  Top mixture with 1 cup of shredded cheese. 

5.  In a separate bowl mix cornbread mix, milk, and egg.  Pour over cheese layer. 

6.  Bake at 375 degree for 15-20 minutes or until cornbread is golden brown.

4 comments:

  1. Love the idea on how to make it milder...and the potatoes look yummy! Glad you like it!

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  2. Thank you. The whole family loves this recipe (which is a big accomplishment) thank you for the inspirations!

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  3. Made this for supper~everyone really enjoyed it. I have 'cooking phobia' ; but this was very easy, and very delish! :) Thanks for sharing.

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  4. Wonderful, so glad you and your crew liked it. I love cooking, but I also love easy recipes.

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