If you know me, you know time and having enough of it is of upmost importance to me. When I get home from work, I have a long list of things to do – take care of dishes, prepare lunch for next day, take care of furkids, workout, additional chores around house, blog and every other social media “thing” that goes with it…it’s never ending! And I’m not too pleasant to be around when I feel like I’m running out of time. Apparently I start to “huff and puff”. So when it’s my night to cook dinner, in addition to tackling all of the above, I turn to the ever wonderful and easy to whip up casserole. This two bean cornmeal pie is one of my favorites and scores about a 9/10 on the easy scale. It’s a very generic recipe, and you can get as creative with it as you want. The original recipe doesn’t call for burger, but meat is a must being married to a meat and potatoes man. Some nights I’ll come in, whip it up and have it ready to go for the oven later just to have it prepared ahead of time.
1 onion, chopped
1 TBL olive oil
1 1/2 tsp chili powder
1 garlic clove (I always add a bit extra!)
3/4 tsp cumin
1/4 tsp pepper
1 14oz can diced tomatoes (do not drain)
1 can black bean (drained and rinsed)
1 can kidney bean (drained and rinsed)
1 cup corn (I use frozen)
Preheat oven to 375 degrees. For the bean mixture, you will want a medium-large sized skillet. Sauté onion in oil. Add meat and brown if including. Drain excess grease and place back into skillet. Add garlic, spices and tomatoes. Simmer for 5 minutes. Add beans and corn. Heat through. Pour mixture into a greased 11×7 dish.
While the mixture is heating, I start preparing the topping.
3/4 c whole wheat flour (I use a gluten free flour in place of ww flour)
3/4 c cornmeal
2 tsp sugar (I do not add the sugar – seems just fine without)
2 tsp baking powder
1/4 tsp salt
3/4 skim milk
1 tbsp canola oil
Mix together all topping ingredients and spoon on top of bean mixture, already in dish. Bake 20-25 minutes or until topping is cooked through.
At the end, I will broil a bit of cheese on top. Top with salsa and sour cream. Some helpful tips – I double the spices. The first time I made it, it was tasty but a bit bland. I think adding half a packet of taco seasoning increases the flavor as well.
Are you a fan of the almighty casserole as well? Don’t forget, it also means leftovers! We’re eating those tonight! And honestly, that’s my favorite way to “cook” dinner!