My mom liked to make the Hamburger Helper® version of this recipe. When I moved to another state, I could not find it, so I came up with this. Memories of home. My hubby likes for me to spice this up sometimes, so I will use a 14-ounce can of tomatoes and green chiles in it or just use a Mexican-style cornbread mix sometimes.

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.

  • Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.

  • Stir pinto beans and crushed tomatoes into the beef mixture.

  • Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture.

  • Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.

Nutrition Facts

515 calories; protein 27.9g 56% DV; carbohydrates 56.5g 18% DV; fat 21g 32% DV; cholesterol 98.6mg 33% DV; sodium 1402.5mg 56% DV. Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/10/2015
I added chili powder and cumin to the meat and onion mixture (and cooked the beef and onions together). I had to put mine in a 9x13 pan since my cast iron was not large enough to hold everything. Overall this was a good recipe - easy to adjust the spiciness / seasonings to your tastes. We used Jiffy cornbread mix and found the sweetness of the mixture was a little bit of an odd combination with the rest of the flavors in the dish - so I would just use one without so much sugar in the mix next time I think. Read More
(15)

Most helpful critical review

Rating: 3 stars
05/27/2015
I found it was simple enough but the result was just "okay". Not something I would prepare when having company over. Note: Drain tomatoes - otherwise too wet at the bottom. On the bright side, I was able to use gluten free cornbread mix and it worked fine. I also felt like it needed more than one cup of cheese sprinkled on top. Read More
(3)
52 Ratings
  • 5 star values: 27
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
01/10/2015
I added chili powder and cumin to the meat and onion mixture (and cooked the beef and onions together). I had to put mine in a 9x13 pan since my cast iron was not large enough to hold everything. Overall this was a good recipe - easy to adjust the spiciness / seasonings to your tastes. We used Jiffy cornbread mix and found the sweetness of the mixture was a little bit of an odd combination with the rest of the flavors in the dish - so I would just use one without so much sugar in the mix next time I think. Read More
(15)
Rating: 4 stars
01/11/2016
I turned this into a lower fat vegetarian meal with more kick to it. I used 12oz of soy/veggie crumbles instead of beef (veggie crumbles is ALWAYS a better option and a heck of a lot easier to cook with), and added a 4oz. can of chipotle peppers in adobo sauce. This absolutely carried the dish. Also, took me almost 45 minutes to get the cornbread to set up properly. and I didn't use any cheese on top and thought it was still great. Everyone loved it! Read More
(6)
Rating: 5 stars
08/25/2017
I thought it looked a little bland. So here are the changes I made. I sauté onion and 2 cloves of garlic, then put one tablespoon ground cumin, chili powder and added two tablespoons chili-o. Then added 8oz can of El Pato jalapeño sauce. Then I put only 1 can of pinto beans and 1can diced tomato and the added the browned ground beef. I didn't change corn bread but I did put more cheese on top corn bread. It took longer cook time 30 minutes at 20 minutes I covered with aluminum foil. With changes I this recipe 5 stars. My husband gave it a 10. Read More
(5)
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Rating: 3 stars
05/27/2015
I found it was simple enough but the result was just "okay". Not something I would prepare when having company over. Note: Drain tomatoes - otherwise too wet at the bottom. On the bright side, I was able to use gluten free cornbread mix and it worked fine. I also felt like it needed more than one cup of cheese sprinkled on top. Read More
(3)
Rating: 5 stars
10/23/2019
I made this recipe part of my regular weeknight dinner rotation because it's so easy to whip up. I cook mine in a 12 inch cast iron pan. I use turkey meat (bc I dont eat beef) I cook the turkey with the onion and add garlic, paprika, chili powder, red pepper flakes, and cumin. I just throw them all In and measure by smell. Once the turkey has browned I throw in the beans and drained tomatoes and cook on high for about 10 minutes to marry flavors and cook down the juices. Once it's done I put a thick layer of cheddar on the meat mix before I spread my cornbread. I use gluten free corn bread because of an allergy that said this works with home made corn bread too (you're basically just omitting the milk and butter and using creamed corn in their place) I top my corn bread with a little cheddar and cook. So good! And super easy. This has replaced taco night in our house because its actually easier and far less messy. Read More
(2)
Rating: 5 stars
04/18/2015
I made this and it was a HIT with my family!1 I added diced jalapenos for a little spice and they loved it!! Read More
(1)
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Rating: 5 stars
08/16/2015
Thank You! This was just what I was looking for! Perfect for those who don't care for 'too spicy' and easy to adjust for those who do. This is a keeper for me quick to prepare as well. Read More
(1)
Rating: 3 stars
03/06/2020
I made a few changes. Taco seasoning (recipe from this site) to the meat. Refried beans in place if pintos. Added the cheese to the meat mixture. While I was cooking the meat mixture on top the stove, I put the cornbread in the oven in a cast iron skillet the same size as the one on stove top. This speeds things up and insures the corn bread isn't soggy on the bottom. Also, for those of you that don't care for sweet cornbread, buy or make an unsweetend cornbread mix. I served this with sour cream, shredded lettuce, chopped tomatoes, sliced black olive, pickled jalapeno, shredded mexican style cheese and picante sauce Read More
(1)
Rating: 1 stars
02/21/2018
Sorry but not good. Very bland. Read More