A quick, simple, and delectable supper ideal for lingering summer evenings is grilled teriyaki chicken kabobs with vegetables.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 8-inch casserole |
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 pound ground beef
- 1 (12 ounce) can corn, drained
- 1 (14 ounce) can black beans
- 1 cup biscuit baking mix (such as Bisquick®)
- ½ cup milk
- ½ cup shredded sharp Cheddar cheese
- 1 egg
- 2 tablespoons diced jalapeno peppers
- ½ cup salsa
- ½ cup sour cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add beef; cook and stir until no longer pink, 5 to 7 minutes.
- Pour onion and beef mixture into an ungreased 8-inch baking dish. Layer corn and black beans on top.
- Stir biscuit baking mix, milk, Cheddar cheese, egg, and jalapeno peppers together in a bowl until well-blended. Pour evenly over black beans in the baking dish.
- Bake in the preheated oven until golden brown, 30 to 35 minutes.
- Serve topped with salsa and sour cream.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 5 g |
| Protein | 19 g |
| Saturated Fat | 8 g |
| Sodium | 749 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I would love to give this recipe 5 stars, but it needed seasoning in the ground beef. The spice and flavor is in the breaded topping. It is simple to make and I love that is fits in a 8×8 dish. Perfect dinner! Very yummy!
I made a bigger recipe by using 1.5 lbs ground beef and then doubling the beans, using a whole bag of frozen corn and doubling the biscuit topping, and baked in a 9×13. I added taco seasoning to the ground beef for added flavor. My family loved it!