BEEF, BEAN, AND CORNBREAD CASSEROLE May 14, 2013 16:49:22 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by bren on May 14, 2013 16:49:22 GMT -6 BEEF, BEAN, AND CORNBREAD CASSEROLE 1 lb. ground round 1 cup chopped onion 2 cloves garlic, chopped 16 ounces (2 cups) tomato sauce 2 cans (16 ounce each) pinto beans, drained 1 (4.5 ounce) chopped green chiles, undrained 1 Tbsp. chili powder 1 1/2 tsp. ground cumin 1/2 tsp. dried oreganoFOR THE CORNBREAD MIXTURE:1 package Jiffy cornbread prepared according to package (can add 1 cup grated cheddar to batter, if desired) Preheat oven to 400 degrees F. Saute first 3 ingredients until beef is done and onion tender. Drain well. Combine beef with remaining ingredients except cornbread mixture. Pour into a 2-quart dish. Prepare cornbread and pour over beef mixture. Bake at 400 degrees for 30 minutes or until lightly browned.