If I were to give this a new name it would be Chili Cornbread Casserole, cause that's what it tastes like. The seasonings gave this dish the perfect amount of kick and it was a hit with the family. Oh, and it's rather easy too! Here's all you need for this dish:
Beef, Bean, and Cornbread Casserole
*recipe from Cooking Light
1 lb ground beef ($2.99)
1 cup onion, chopped ($0.40)
1 clove garlic, minced or grated ($0.02)
1 Tablespoon chili powder ($0.40)
1 1/2 teaspoons ground cumin ($0.15)
1 teaspoon sugar ($0.02)
1/2 teaspoon dried oregano ($0.05)
1 (15oz) can tomato sauce ($0.99)
1 (16oz) can pinto beans, drained ($1.15)
1 (4.5 oz) can chopped green chiles, drained ($0.56)
3/4 cup milk ($0.12)
1 large egg, lightly beaten ($0.11)
1 1/3 cups self-rising cornmeal mix (I used Marie Callender's cornbread mix) ($1.00)
Total cost to make $7.96 makes 4-6 servings
Cook beef, onion, and garlic in a large saucepan over medium-high heat until browned.
Drain excess liquid. Preheat oven to 400 degrees F.
Add chili powder, cumin, sugar, oregano, tomato sauce, pinto beans, and chopped green chiles all to the pan.
Cover and cook over medium-low heat for 10 minutes.
Pour mixture into a 2-quart casserole dish coated with cooking spray.
Combine milk and egg in a bowl; stir in cornmeal mix.
Pour cornmeal mixture over beef mixture.
Bake at 400 degrees F for 20 minutes or until cornbread topping is lightly browned.