Carolina Casserole

Sometimes you need dinner on the table with zero drama and whatever’s already in the pantry. This is that recipe.

Ground beef gets browned with onions, then you dump in canned corn, red beans, tomato sauce, tomato puree, and a tablespoon of chili powder. Cover it, let it simmer, and you’re done.

It’s the kind of hearty, no-nonsense skillet meal that stretches a pound of ground beef into a full dinner for four.

Serve it straight from the skillet with cornbread on the side, or spoon it over rice if you want to stretch it even further.

Chef Tips

• Drain the fat after browning the beef. This keeps the casserole from getting greasy as it simmers.
• Don’t drain the corn or beans. The liquid from the cans adds body to the sauce. If you prefer a thicker consistency, drain one but not both.
• Top with shredded cheddar and sour cream for a Tex-Mex spin that takes it over the top.