“I’ve used Blackeyed peas instead of pintos. Loved it! I’ve also replaced cream of chicken soup with cream of mushroom soup! Very good!” ~ Mama Peggy
This pinto bean casserole tastes a lot like a hearty, cheesy chili baked under a thick layer of cornbread. The cheesy cornbread crust that soaks up some of the sauce underneath while staying crisp on the edges. This is just Southern potluck comfort food.
Ingredients
- ▢ — 1 lb hamburger meat
- ▢ — 1 large onion, chopped
- ▢ — 1 large green pepper, chopped
- ▢ — 2 cans pinto beans, drained
- ▢ — 1 large can of diced tomatoes, with juice
- ▢ — 1 can of Ro-tel mild diced tomatoes and green chilis
- ▢ — 1 can of cream of chicken soup
Instructions
- ▢ — Brown ground beef, onions and bell pepper in large saucepan, drain.
- ▢ — Then combine with other ingredients, mixing well!
- ▢ — Spray 15 X 9 in. pan with cooking spray.
- ▢ — Pour all in baking pan.
- ▢ — Then prepare topping
Topping Ingredients
- ▢ — 1 cup self-rising flour
- ▢ — 1 cup self -rising corn meal
- ▢ — 2 eggs
- ▢ — 1 tablespoon mayonnaise
- ▢ — 2 cups grated cheddar cheese
Topping Instructions
- ▢ — Beat first four ingredients together, then stir in cheese!
- ▢ — Pour slowly over the pinto bean mixture!
- ▢ — Place in 400 degree oven.
- ▢ — Bake for 30 or 40 minutes! Just until real brown on top!
mvdcock
June 9, 2021 11:25 pmI felt that the topping needed more liquid, so I added 2 cups buttermilk. The casserole was delicious!