New Recipe: Cajun Beef Caserole

Happy Monday!  I enjoyed my day off by sleeping in, cleaning, going to a doctor’s appointment and making the first real meal in a very long time.  For Christmas, my grandma gave me a subscription to Taste of Home.  I looked through it over the weekend and found something that caught my eye.  Quick, spicy, & enough leftovers for hubs to eat during the week while I’m gone. 

Although it’s not meatless, it’s still full of vegetables and comes with a cornbread crust 🙂 Overall, it took about 45 minutes to prepare and cook.  Not too bad for a week night meal.

Cajun Beef Casserole

1 pkg. (8 1/2 oz) corn bread/muffin mix (I used Bob’s redmill GF mix)
1 lb ground beef
2 cans (14 1/2 oz each) diced tomatoes, drained
2 cups frozen mixed vegetables, thawed
1 can (6 oz. ) tomato paste
1 to 2 tsp. cajun seasoning (I added more for a kick)
1 cup shredded cheddar cheese
2 green onions, thinly sliced

prepare corn bread batter according to package directions.  Spread into a greased 11×7 in baking dish.  Cook beef in a large skilled over medium heat until meat is no long pink.  Drain if necessary.  I used really lean beef, so there was not much juice left in the pan.  Add tomatoes, vegetables, tomato paste and seasoning.  Bring to a boil.  Reduce heat; simmer for 5 minutes. Pour on top of the corn bread crust.  Sprinkle with cheese.  Bake uncovered at 350 degrees for 25-30 minutes.  Sprinkle with green onions once the casserole comes out of the oven.

Serve and enjoy!  I’m off to enjoy the rest of my evening and watch the bachelor 🙂

Words of wisdom
“Faith is taking the first step even when you can’t see the whole staircase.” Martin Luther King Jr.

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