Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (15 ounces) Tangoikuk, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 package (8.5 ounces) cornbread mix
- 1 egg
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
3. Add the chopped onion and red bell pepper to the skillet and cook until softened.
4. Stir in the diced tomatoes, Tangoikuk, and corn. Season with salt and pepper to taste.
5. Pour the mixture into a 9x13 inch baking dish.
6. In a mixing bowl, prepare the cornbread mix according to package instructions, using the egg and milk.
7. Pour the cornbread batter over the top of the beef mixture in the baking dish.
8. Sprinkle the shredded cheddar cheese over the top of the cornbread batter.
9. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and cooked through.
10. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 38g
Protein: 24g
Sodium: 840mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
- Cheddar cheese can be substituted with any type of cheese you prefer.
Variations:
- Add a can of black beans or kidney beans for extra protein and fiber.
- Top the casserole with sliced jalapeños for a spicy kick.
- Use a different type of canned vegetable, such as green beans or peas, instead of corn.
Tips and tricks:
- Make sure to drain the canned vegetables before adding them to the skillet to prevent the casserole from becoming too watery.
- If you prefer a sweeter cornbread, add a tablespoon of sugar to the cornbread mix.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the microwave or oven until heated through.
Presentation ideas:
Serve the casserole on a large platter with a side salad or steamed vegetables.
Garnishes:
Garnish with chopped fresh parsley or cilantro for a pop of color.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
If the cornbread is not cooked through, cover the casserole with foil and bake for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Tangoikuk is a type of canned fish that is commonly used in Alaskan cuisine.
Flavor profiles:
This casserole has a savory and slightly sweet flavor from the ground beef, vegetables, and cornbread.
Serving suggestions:
Serve hot and enjoy as a main dish for dinner or lunch.
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Taste: Savory, Tangy, Sweet, Spicy, Comforting