- Prep 25 min
- Total60 min
- Ingredients11
- Servings6
This casserole starts with a savory barbecue beef and bean mixture, which is perfectly paired with a sweet cornbread and cheddar cheese topping.
Ingredients
1
lb ground beef (at least 80% lean)
1/2
cup chopped green bell pepper
1/2
cup chopped onion
1
cup frozen sweet corn
1
can (15 oz) pinto beans, drained, rinsed
1
can (8 oz) tomato sauce
1 1/4
cups barbecue sauce
1
tablespoon Worcestershire sauce
1/2
teaspoon salt
1
can (11 oz) Pillsbury™ refrigerated cornbread swirls
3/4
cup shredded cheddar cheese (from 8-oz package)
Steps
- 1Heat oven to 375°F. Spray 12×8- or 11×7-inch (2-quart) glass baking dish with cooking spray.
- 2In 12-inch nonstick skillet, cook beef, bell pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is browned; drain. Add frozen corn, beans, tomato sauce, 1 cup of the barbecue sauce, the Worcestershire sauce and salt; reduce heat to medium. Simmer 3 to 5 minutes, stirring occasionally, until heated through. Transfer mixture to baking dish.
- 3Remove dough from can, and separate into 6 rounds (do not unroll dough). Cut each dough round into 6 pieces; arrange dough evenly on top of hot beef mixture.
- 4Bake 22 to 25 minutes or until dough is baked through and deep golden brown. Top with cheese; bake 2 to 4 minutes or until cheese is melted. Let stand 10 minutes before serving. Drizzle with remaining 1/4 cup barbecue sauce before serving.
- When cutting dough rounds into 6 pieces, some piece sizes will vary. Just make sure to evenly place dough pieces on top of the beef mixture for best results during baking.
Expert Tips
- Barbecue sauce varies in sweetness and spiciness, so feel free to use your favorite!
- Try swapping pepper Jack or Monterey Jack cheese for the cheddar cheese!
- Top with chopped fresh Italian (flat-leaf) parsley before serving, if desired.
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