Beef, Bean, and Cheese Casserole

Any second now, the "defriend" notifications will start rolling in.

All my friends at the many foodie sites that I'm a member of are going to break up with me.

Why?

Because I'm cooking with...

VELVEETA!

*Hand over mouth* 

*Noisy, shock-filled inhale*

I agree, OK?  Velveeta is plastic, chemical cheese. 

It clogs our arteries, makes our bottoms big, and probably destroys the ozone layer.

But it sure does taste good.

I like to call this a "tough-guy" casserole.  It's filled with macho, non-girly things.  There's nothing green in here.  Ground beef, ranch-style pinto beans (from a can), corn (from a can), diced tomatoes (from a can), and Velveeta. 

The filling

And it's topped with cornbread. 

How much more manly can you get?

Give it a try because:

I'm pretty sure you'll like it, but I'm really sure your man will.

But please, do your large intestine a favor and serve with a fibrous, leafy green salad.

(Thanks, Stacy A., for introducing me to this recipe so many years ago!)

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Beef, Bean and Cheese Casserole
Serves 6-8 Big and Burly Men

2 tablespoons olive oil
1 onion, diced
1 pound ground beef or bison
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon turmeric (optional)
1/8 teaspoon chili powder (more if you like the heat)
26-ounce can Ranch-style pinto beans, drained
14-ounce can whole corn kernels, drained
14.5 ounce can fire-roasted tomatoes (or substitute Rotel, if you desire more heat)
1 pound Velveeta cheese, diced
2 boxes Jiffy cornbread mix, prepared (you'll need eggs and milk)

Grease a 13 x 9 baking dish.

Using a large skillet, heat the olive oil while you're chopping the onion.  Carefully add the onion to the heated oil and saute for about 7-8 minutes, until the onion is soft.  Add the ground meat.  Brown for 10 minutes over medium heat, stirring often and breaking up the larger clumps of meat with a wooden spoon. 

Add seasonings and stir well.  Add the beans, corn, and tomatoes. 

Taste it.  Add more salt if necessary.  Remove from heat.

Stir in diced Velveeta cheese and mix well.

Turn the cheese/meat/veggie mixture into the prepared baking dish.

(At this point you can refrigerate it for up to a day.)

Preheat oven to 350 degrees.

Prepare the cornbread according to box directions.  Pour cornbread over the meat and cheese mixture.  Bake for 40-50 minutes, until the cornbread is done (golden brown) and yummy gooeyness is bubbling up on the sides and/or until all the male species in your house are lining up in your kitchen with their plates in hand.