I don’t know what y’all had for supper last night but this easy to make Canyon 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 Canyon Casserole recipe with you.
Recipe Ingredients:
- Milk
- Taco Seasoning
- Vegetable oil (just a little bit)
- Egg
- Self Rising Cornmeal Mix
- Diced tomatoes
- Whole kernel corn
- Ground beef
- 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.
All the ingredients, the amounts and instructions are in the printable recipe below. Keep scrollin’ 😉
How to Make Canyon Casserole
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?”
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!
Nutrition
You may also enjoy these casserole recipes:
Green Bean Casserole Rich, Creamy With The Perfect Crunch
Cornbread Casserole Recipe Simple and Savory
Ham Egg and Cheese Casserole (Insta Pot or Oven!)
Cracker Barrel Hash Brown Casserole Cheesy Copycat
“The invariable mark of wisdom is to see the miraculous in the common.”
~ Ralph Waldo Emerson
Yummy i do this but make it a shepards pie and use the corn bread!! Will do this lots easier, but will still have to have lettuce, maters, and sour cream to go on top, with of course salsa!!!
I love your recipies love them, I am so happy I found you!!!!
hugs
I make this a lot as well. I also add in whole pinto beans and diced bell pepper. I add cheese and diced green chile to the Jiffy mix and bake it. We call it ‘Tamale Pie’. So good, quick and easy.
wow!!! Sounds good!!! What about adding a drained can of black beans with the corn, tomatoes, etc.??? That would be a good add-in!!!
Betty, that exactly what i thought of!! Going to try to make this gluten, dairy, egg, etc. free as well…wish me luck. Thank you SOO much for the recipe Christy!! I’m excited to get a new idea for dinner!!!!
I found a variation of this recipe on the back of a can of pork and beans a very long time ago! Mix browned ground beef, pork and beans, a small can of diced green chiles, taco seasoning, and a couple tablespoons of water. Put mixture into baking pan then top with Jiffy corn muffin mix (prepared according to directions on box) mixed with shredded cheddar. Deeeeelicious!! 🙂
One of my family’s favorite meals! We like to make it with creamed corn because of the creamy texture it gives it.
I have a question about the recipe and the two bottom pictures of the finished product. The top picture looks to be a fully filled 8×8 while the bottom shot seems to be a fully filled 9×13. Which pan does the recipe call for? I have a rather large brood and if your family of 4 finished an 8×8 I’d like to know if I need to double the recipe for the 9×13. (^.^)
Thanks
I had the same thought and then I looked the recipe back over and saw it said to grease an 8 x 8 dish. Also I thought, with my experience with chili, with 1 lb of hamburger, 1 can each of corn and tomatoes it probably would fill an 8 x 8. Hope that helps if you need to know before Christy has a chance to answer.
Hey Dawn! That bottom photo was courtesy of Martha White and they used a rectangle dish that isn’t quite a 9×13, but holds what an 8×8 would hold (hope this makes sense!). The other pictures are mine and I used an 8×8. To make a 9×13 you would definitely need to double it 🙂
Gratefully,
Christy
Now, I know what’s for supper! Canyon Casserole! YUM!
Thanks! 😀