1950s Upside Down Ground Beef Casserole


1950s Upside Down Ground Beef Casserole

1950s Upside Down Ground Beef Casserole
1950s Upside Down Ground Beef Casserole

If you like cornbread and chili, then this 1950s Upside Down Ground Beef Casserole is for you. This vintage casserole recipe features ground beef that has been combined with pinto beans, tomato soup, and seasonings. Then, the chili mixture is topped with cornbread batter before it is baked in the oven. No one will be able to resist this delicious casserole recipe, especially after it has been topped with shredded Cheddar cheese. This filling ground beef casserole can be made easily if you are pressed for time. Plus, most of the ingredients can easily be kept on hand so you can make this casserole whenever you want!

Yields4 servings

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I remember a similar casserole from my childhood. It was a family favorite. I make it today, sometimes using a jar of salsa instead of tomato soup to reduce sodium and to spice it up. When I make it with salsa, I add some jalapenos. Health note If you use tomato soup, get the low sodium variety or omit ALL salt...canned soup is notoriously full of salt, check the label. I sometimes add finely chopped red or green cayenne peppers or dried flakes to the cornbread batter. I use a whole box of Jiffy cornbread mix, or a half recipe of homemade batter.


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