As the weather turns cooler and your cravings shift to hearty, comforting meals, this beefy ranch hand casserole is just the answer! This dish seamlessly combines the savory richness of grass-fed beef with a medley of vibrant ingredients, making it an ideal choice for family dinners, potlucks, or any occasion that calls for a comforting feast.

This recipe pairs fire-roasted tomatoes with sweet corn, and a kick of heat from jalapeños and chili powder, creating a rich and layered flavor profile. Topped with a golden, slightly sweet cornbread crust that will make it a family favorite.

Print

Ranch Hand Casserole

Course Main Course

Cuisine American, Southwest

Keyword ground beef

Ingredients

For the Casserole Base:

• 32 oz Prairie Legacy Grass-Fed Beef
• 2 tablespoons olive oil
• 1/2 cup red onion - diced
• 3 cups (approx. 1 can) fire-roasted tomatoes and chilis - diced
• 2 cups sweet corn
• 1 jalapeño - diced (optional, to taste)
• 1 tablespoon garlic - minced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cups cheddar cheese - shredded

For Cornbread Crust Topping:

• 1 cup flour
• 1 cup yellow cornmeal
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1/2 tablespoon fresh cracked peppercorn
• parsley - for topping (optional)
• red pepper flaked - for topping (optional)
• sour cream - for serving

Instructions

• Heat the olive oil over medium-high heat in a large skillet, then add the ground beef. Season with salt and pepper. Use a spatula to break up the meat as it browns.
• When about half of the meat has browned, add the red onion, fire-roasted tomatoes and chiles, sweet corn, jalapeño (if using), garlic, cumin, and chili powder. Sauté until the ground beef is fully browned and no longer pink and the onion is tender, about 10-12 minutes.
• Transfer the cooked ground beef mixture to a greased casserole dish with a lid. Sprinkle the shredded cheddar cheese over the top of the ground beef mixture, then cover the dish. The cheese will melt into the beef mixture.
• Preheat the oven to 350°F. While the oven is preheating, in a small bowl, whisk together the flour, cornmeal, baking powder, baking soda, brown sugar, vegetable oil, and buttermilk. Stir until well combined; the batter will be thick.
• Spread the cornbread batter over the surface of the ground beef mixture in an even layer about ½ - ¾ inch thick. Leave about one inch around the edge so that the cornbread does not touch the sides of the casserole dish directly; it will expand as it cooks. Sprinkle the fresh cracked peppercorn over the surface of the cornbread crust. Put the lid on.
• Place the casserole dish into the preheated oven. Bake covered for 20 minutes, then remove the lid and continue baking until the cornbread is golden brown and cooked through, about another 5-10 minutes.
• Allow the casserole to cool for 15-20 minutes before serving for the best results. Finish with a sprinkling of fresh parsley, red pepper flakes, and a dollop of sour cream, if desired. Enjoy!