Canyon Casserole–a hearty skillet dinner with seasoned beef, salsa, corn, and a cheesy cornbread topping.
Canyon Casserole
I loved how this casserole came together. It’s a one skillet meal that makes cleanup a breeze. It’s got yummy southwest flair and flavor and it’s hearty with the cornbread topping. It was perfect for a weeknight supper. (Recipe adapted from Canyon Casserole on Martha White).
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Dry onion flakes–or ½ cup diced onion
- Kosher salt
- Black pepper
- Cumin
- Garlic powder
- Chili powder
- Salsa–or picante sauce. I used mild.
- Water
- Corn–canned or frozen
- Flour
- Sugar
- Cornmeal
- Baking powder
- Salt
- Milk
- Canola oil–or vegetable oil
- Butter
- Egg
- Cheddar cheese–I used sharp
Steps
Heat oven to 350° F. Heat an oven safe skillet over medium high heat (I used a cast iron skillet). Add in the ground beef and onion flakes and break up. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, cumin, garlic powder, chili powder.
Stir in the salsa, water and corn. Turn heat to low.
In a bowl whisk together the flour, sugar, cornmeal, baking powder and salt. Stir in the oil, butter and egg. Drop the batter in dollops over the top of the meat mixture. Spread lightly. Sprinkle the cheese on top.
Bake for 20-25 minutes. Serve and enjoy!
Notes/Tips
- Serve with shredded lettuce and some seasoned black or refried beans.
- I used my 12 inch cast iron skillet*. If you don’t have an oven safe skillet you can transfer the meat mixture to a 9×9 inch pan and then spread the cornbread batter over the top and bake for 25 minutes.
- Want it spicier? Use hot salsa or toss in some diced jalapeños.
- Try stirring in a drained can or pinto or black beans in with the corn.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with cornmeal are Instant Pot Dr. Pepper Chili and Instant Pot Green Chile.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Canyon Casserole
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
A hearty skillet dinner with seasoned beef, salsa, corn, and a cheesy cornbread topping.
Ingredients
- 16 oz lean ground beef
- 2 Tbsp dry onion flakes
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 cup salsa or picante sauce
- 3 Tbsp water
- 1 (15 oz) can corn, drained
- 1/2 cup flour
- 2 Tbsp sugar
- 1/8 cup cornmeal
- 1 tsp baking powder
- 1/8 tsp salt
- 1/3 cup milk
- 1 1/2 Tbsp canola oil
- 1 Tbsp melted butter
- 1 beaten egg
- 1/2 cup shredded cheddar cheese
Instructions
- Heat oven to 350° F. Heat an oven safe skillet over medium high heat (I used a cast iron skillet). Add in the ground beef and onion flakes and break up. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, cumin, garlic powder, chili powder.
- Stir in the salsa, water and corn. Turn heat to low.
- In a bowl whisk together the flour, sugar, cornmeal, baking powder and salt. Stir in the oil, butter and egg. Drop the batter in dollops over the top of the meat mixture. Spread lightly. Sprinkle the cheese on top.
- Bake for 20-25 minutes.
- Serve and enjoy!
- Category: Beef
- Method: Stove and Oven
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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