Hearty Pinto Bean and Ham Casserole

Ingredients

Egg

1, beaten

Milk

1/2 cup

Cornbread mix

1 package (about 8.5 oz)

Shredded cheddar cheese

1 cup

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Cumin

1 teaspoon

Chili powder

1 tablespoon

Chicken broth

1 cup

Tomato sauce

1 cup

Green bell pepper

1, diced

Garlic

3 cloves, minced

Onion

1 medium, diced

Ham

1 cup, diced

Pinto beans

2 cans (15 oz each), drained and rinsed

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, sauté the diced ham until browned. Remove from the skillet and set aside.
3. In the same skillet, add a splash of oil if necessary, then sauté the onion, garlic, and green bell pepper until softened, about 5 minutes.
4. Stir in the cooked pinto beans, tomato sauce, chicken broth, chili powder, cumin, salt, and black pepper. Mix well to combine and let it simmer for about 5 minutes.
5. Transfer the bean mixture to a greased 9x13-inch casserole dish.
6. In a separate bowl, prepare the cornbread mix according to package instructions, incorporating the milk and beaten egg.
7. Pour the cornbread batter over the bean mixture in the casserole dish, spreading it evenly.
8. Sprinkle the shredded cheddar cheese generously on top of the cornbread batter.
9. Bake in the preheated oven for 30-35 minutes, or until the cornbread is golden brown and cooked through.
10. Once baked, remove from the oven and let it cool for a few minutes before serving to allow the flavors to meld.