1 pound ground beef
1 small onion, diced
A pinch of salt
A pinch of black pepper
1 (15-ounce) can Ranch-style beans, drained (see note below)
1 (14.5-ounce) can diced tomatoes, or Rotel diced tomatoes with chilies
2 teaspoons Worcestershire sauce
1-1/2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
2/3 cup shredded cheddar or Mexican blend cheese
For the cornbread:
(Check Suzy's note at bottom)
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar--- leave out if you don't like sweet cornbread;
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, beaten
1/2 cup buttermilk or 2% milk
1 tablespoon vegetable oil
1/4 cup diced jalapenos or diced green chilies (optional)
Editor’s Note: Ranch-style beans are pinto beans in a seasoned tomato
sauce. If your store doesn’t have these, you can substitute canned pinto
beans.
Preheat the oven to 425°F. Spray an 11×7-inch or 8-inch square baking
dish with nonstick spray.
Step 1:
Heat a large skillet over medium heat; crumble the ground beef and add
the diced onions. Sprinkle a pinch of salt and black pepper into the
pan. Cook, stirring occasionally until the beef is browned. Pour off any
excess grease.
Step 2: Simmer the mixture
Add to the pan the beans, diced tomatoes, Worcestershire sauce, chili
powder, garlic powder and onion powder; stir everything together. Reduce
the heat slightly and simmer the mixture for about five minutes. Add
another dash of salt and pepper to taste. Remove the pan from the heat
and spoon the beef mixture into the bottom of the prepared baking dish.
Sprinkle Cheese in a layer over this.
Step 3: Make the cornbread batter;
Add the flour, cornmeal, sugar, baking powder and salt to a medium bowl,
and blend them together. Add in the egg, buttermilk and vegetable oil.
Stir the ingredients just until they come together. Fold in the diced
jalapenos.
Step 4: Assemble and bake
Spoon the cornbread batter into an even layer over the cheese. Bake the
casserole for 15-20 minutes until the beef and cheese are bubbling and
the cornbread is baked through. Serve slices of Railroad Pie immediately
with sour cream and salsa.
RAILROAD PIE
(Possibly known by other names)
This is an excellent make-ahead dish. Bake the casserole as directed,
allow it to cool, then tightly cover the pan. It will keep in the fridge
for 3-4 days, or it can be frozen for up to three months. To reheat,
first let frozen casseroles thaw in the fridge. Cover the pan with foil
and bake in a 400° oven for about 30 minutes.
Suzy's note on cornbread:
1 cup self rising cornmeal (Martha White or White Lilly)
1 large egg, beaten
1/2 cup 2% milk
1 tablespoon vegetable oil
1/4 cup diced jalapenos or diced green chiles (optional)
No Sugar