Canyon Casserole

Canyon Casserole, photo courtesy of Martha White

I don’t know what y’all had for supper last night but this easy to make casserole is what we had and I barely had to wash the dish when we were done because my brood scraped it clean! Usually, an 8×8 casserole is enough for the four of us, but I’m going to have to double this recipe next time because while my husband and son ate their fill at supper, they both asked me later in the evening if any was left.

I love suppers like that, don’t you? The beauty of this recipe is that it is pretty economical, a meal in one, and packed with a wonderful southwestern flavor. I want to thank my friends at Martha White for letting me share their recipe with you. This one came from their website originally (lots of fun recipes there!), but I’ve now adopted it into my personal recipe file. :)

While we’re talking about Martha White, how many of y’all are planning on coming to the National Cornbread Festival this year? I’m so excited to have been asked to be a judge again and plan on making it early this time so I have more time to walk around and enjoy all of the great festivities! Food, crafts, fun, and more. This is a big old hometown festival done right and it’s definitely worth the trip! I do hope you’ll join me in South Pittsburg, Tennessee April 27-28, and come hungry!

You’ll need: Milk, Taco Seasoning, Vegetable oil (just a little bit), egg, Self Rising Cornmeal Mix, Diced tomatoes, whole kernel corn, ground beef, and some shredded cheddar cheese.

The cheddar cheese was shy and I hated to make it pose when it didn’t want to so just imagine it there.

Cook ground beef until well done then drain.

Stir in tomatoes in juice, drained corn, taco seasoning, and water.

Stir up really well and cook it over medium high just until nice and bubbly.

 Grease an 8×8 baking dish. 

Pour meat filling into dish.

Mix up Self Rising Cornmeal, egg, milk, oil, and cheese. Stir until well blended.

Drop by spoonfuls over the top of meat mixture.

Bake at 400 for 30-35 minutes.

While this was in the oven, my teenage son came in the kitchen twice to declare

“Something smells good, when is that going to be done?”

“Is it done yet?”

Canyon Casserole

DIG IN!

 

Canyon Casserole

Ingredients

  • 1 pound ground beef
  • 1 ounce pkg taco seasoning
  • 14.5 ounce can diced tomatoes, undrained
  • 14.5 ounce can whole kernel corn, drained
  • 1/2 cup water
  • 1 large egg
  • 1 cup Martha White Self Rising White Buttermilk Corn Meal Mix (can use yellow self rising corn meal mix)
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 400. Spray an 8 inch baking dish with cooking spray and set aside.
  2. Brown ground beef in large skillet until fully cooked. Drain off any grease. Add in Taco seasoning, water, tomatoes, and corn. Stir and bring just to a boil. Pour into baking dish.
  3. In small bowl, stir together corn meal mix, milk, egg, oil, and cheese until well blended. Drop by spoonfuls onto top of meat mixture in baking dish.
  4. Bake for 30-35 minutes or until golden brown on top. Enjoy!
http://www.southernplate.com/2013/02/canyon-casserole.html

This recipe has a few very minor adaptations. Original recipe may be found here. 

“The invariable mark of wisdom is to see the miraculous in the common.”

~ Ralph Waldo Emerson

Submitted by Jenny (thanks, Jenny!). Add to our expanding collection of inspirational, humorous, or motivational quotes by clicking here. Almost 2,000 have been submitted so far!

What did y’all have for supper last night?

What are you having tonight? 

I’d love to hear in the comments below!


Enjoy This Post? Never Miss Another!

Subscribe to Christy's email list and receive all her new posts directly in your inbox

Comments

  1. Sherri Burruss says

    Made this for dinner and it was very tasty. I added a couple of ingredients, green pepper and diced olives. We had lefovers that I turned into breakfast by reheating the casserole and topping if with poached eggs. This recipe is a keeper. Thanks!

  2. Cherry says

    I just found your blog a couple of weeks ago. I grew up surrounded by good cooks who made many dishes similar to yours. This has brought me so many good memories. Thanks so much!

  3. J B says

    This was delicious! I decided to make my own Taco Seasoning mixture in a pint jar for quick access and less expense.. Thank you so much Christy for your kind ways and sharing your goodness. You brighten my days.

  4. Martha says

    My grandson’s name is “Canyon”; therefore, when I saw this recipe, we HAD to have. Canyon’s dad made the recipe (added black beans) and it was delicious! Thanks for another keeper.

  5. Jean T says

    Couldn’t find the self rising corn meal so I just used plain ole yellow corn meal mix and it came out great. Had to double the recipe to have enough for the whole family so for one of the cans of tomatos I used the Italian seasoned kind. The family wants it put into the supper rotation. Thanks for sharing all your great recipes.

  6. Linda says

    Christy…I made this for supper for myself and 2 grown boys. We all loved it! We put some sour cream and shredded lettuce on top of it, after it was on our plates. Also, I cooked the hamburger in my cast iron skillet, and then just drained it, added the other ingredients and then the cornbread/cheese mixture and popped the skillet right into the oven. A one dish meal! We’re going to try your other recipes too! Thanks!

  7. Dan says

    Where I live, we do not have this “Martha White Self Rising White Buttermilk Corn Meal Mix”; nor do I know what it is.
    I guess it is based on corn-meal, which we do have and use. How can I replace the ready mix with home-made mix?

    It sounds interesting and I’d like to try it, but I need materials that are more generic.

  8. Becca S says

    I’ve made this quite a few times and everyone enjoys it. Martha White Self Rising White Buttermilk Corn Meal Mix is not available in So.Cal so I use an 8.5 oz box of Jiffy Corn Muffin Mix made as directed on the box. Thank you for sharing it!

  9. says

    Made this for dinner tonight, Christy! Used a box of Jiffy cornbread mix and I baked it in a 9 by 13 casserole because I was afraid all that cornbread would overflow an 8 by 8 since that’s what I usually bake Jiffy cornbread in without all the other stuff and it comes to the top. The bigger pan was a good call, there was plenty of cornbread topping. It was really good except if people use the bigger pan and the Jiffy mix, I suggest they cut the baking time wayyy down, as in check it at 15 minutes because mine was really over done at just over 20 minutes. Oops! Tasted good anyway thankfully and sour cream on top made it even better. Yum!

    • Patricia Greenway Myers says

      I will definitely try this, but I think I will try it with Jiffy Cornbread mix instead of the self rising cornmeal. Kathy Radloff, I think I would serve it with black beans and a salad containing avocado.

  10. MARSHA G says

    Christy I am still working on putting together all of the cost to do all 35 ground meat recipes for the month plus. It is something to figure out time I do the spread sheet and figure out everything I need. Plus some things I truly didn’t need to buy as I buy, taco seasoning, ranch dressing powder, Italian seasoning, and chili powder, at Sam’s by the big containers so I had these things and haven’t figured out how to count them in the cost. I actually got ground turkey by the roll at Aldi’s for $1.69 a one pound roll. So that being said hopefully I will have a total for you. As soon as i do I will post it. we will be able to feed myself, my daughter and and an elderly gentleman that doesn’t have family that I take supper to each day for at least 70 days and probably more. On the one shopping. I have been using your ideas and cooking more than one pound of meat at a time and making several meals at a time in small pans and just not baking them or in the case of this recipe doing all but the cornbread. I line an 8X8 pan with foil freeze the casserole then when frozen pull the foil out of the pan wrap tightly and put in a freezer bag. So i can use the pan for another day of marathon cooking. So far so good, and it has been a fun challenge. I have used more ground turkey than beef due to the great price.

  11. Bo Williams says

    I made this straight from the recipe tonight, because I always want that as a baseline for the first time. It is really tasty. My whole family enjoyed it. Thank you for something easy I could do while everyone else was dealing with after-school activities. :-)

    I think I might try a can of Ro-Tel instead of just straight tomatoes next time. I may also add just a bit of chopped onion.

    Another hit! Thanks Christy!

Leave a Comment

Your email address will not be published. Required fields are marked *