BBQ Beef and Cornbread Casserole

  • 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.


lb ground beef (at least 80% lean)
cup chopped green bell pepper
cup chopped onion
cup frozen sweet corn
can (15 oz) pinto beans, drained, rinsed
can (8 oz) tomato sauce
1 1/4
cups barbecue sauce
tablespoon Worcestershire sauce
teaspoon salt
can (11 oz) Pillsbury™ refrigerated cornbread swirls
cup shredded cheddar cheese (from 8-oz package)


  • 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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