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!
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
- Preheat oven to 400. Spray an 8 inch baking dish with cooking spray and set aside.
- 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.
- 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.
- Bake for 30-35 minutes or until golden brown on top. Enjoy!
Print This Recipe
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
What did y’all have for supper last night?
What are you having tonight?
I’d love to hear in the comments below!
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Posted by Christy Jordan
on Feb 28 2013. Filed under Main Course, Quick&Easy.
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dry ingredients sitting on my table with my casserole dish to start this in the morning and have for our lunch. Thanks!
update: we had this for lunch today. I ended up having to bake a little bit longer because I think my thermostate on my oven is wacky. It was sooooo good! Hubby liked it so much he wanted me to pack it in his lunch for his supper tonight (he had to work this weekend). We decided this recipe is MOST deffinitely a keeper. Thanks, Christy!
I am so glad to hear that yall liked it Cassie!!!
My mom made this dish in the 60s but called it Hot Tamale Pie. Loved it then, still love it now.
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!
I am so glad to hear you liked it Sherri!!!
This casserole is great! I added some diced green chilis, chopped onion and garlic. I will be making this again! Thanks!
I am so glad to hear you liked it Cindy!
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!
I am so glad you found me Cherry!!! I hope you enjoy the recipes!
Add a can of pinto beans to that, along with onion, black olives, a little garlic. It’s GREAT!
That sounds great Marianne!! Thanks for the suggestions.
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.
I am so glad to hear that you enjoyed the recipe!!
I made this the same day you sent the email. It was delicious!! Thanks for sharing it!
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.
Made this for supper tonight…Awesome! I’ve tried quite a few of yours recently. It’s quite the compliment to be told I cook better than my Mother in Law!
That is the best compliment EVER!!! Thank you so much for trying my recipes, I am so glad to hear that you are enjoying them!!
I made all the ingred. up Sunday (except for the Cornbread topping) and let it is ready to roll when I get home tonight! I love cooking ahead
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.
Just put this in the oven. I added salsa and black beans. Can’t wait to taste it! I love your blog Christy!
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!
I am so glad to hear you liked it Linda!!! I hope you enjoy some of the other recipes and can’t wait to hear what all you decide to try.
I am trying this on tonight! I bet my hubby will really like it!
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.
Try Jiffy cornbread mix or small recipe for regular cornbread.
If I use generic cornbread, should I follow the directions on the box? Mine does not call for milk.
Yes Ma’am, that will work just fine!
Always on the look at on veneration on the Shepherds Pie Recipe just can’t wait to make this for dinner. Please keep them coming