Ranch Style® Beans are Min’s number one foolproof side dish for instant satisfaction every time. She says that if Andy Warhol had been a Texan, the Ranch Style® Beans can would hang in museums throughout the world. The chili pintos’ unmistakable label dressed in basic black with bright white Western lettering and yellow and red accents is as common a sight in Southwestern pantries as Campbell’s tomato soup ever was. These well-seasoned beans make an “appetite pleasin’” homey cornbread casserole with any leftover cheater meat.

　　

Ingredients

makes 6 servings

　　1 medium onion, chopped

　　1/4 cup vegetable oil

　　Two 15-ounce cans Ranch Style® Beans

　　2 cups chopped leftover cheater meat like pulled pork, beef brisket, chuck, or chicken

　　1 cup cornmeal

　　1 1/2 teaspoons baking powder

　　1/2 teaspoon kosher salt

　　3/4 cup milk

　　1 cup shredded Cheddar cheese

　　2 fresh jalapeño peppers, seeded and diced (optional)

　　

For the Toppings (optional)

Shredded iceberg lettuce, chopped tomatoes, sliced green onions, diced avocado, and salsa

　　

Step 1

HEAT the oven to 400°F. Grease a 2-quart casserole with cooking spray.

　　

Step 2

COOK the onion in 2 tablespoons of the oil in a large skillet over medium heat until softened and lightly browned, 5 to 8 minutes.

　　

Step 3

STIR in the beans and the meat. Cook until heated through, about 2 minutes. Pour the mixture into the casserole.

　　

Step 4

COMBINE the cornmeal, baking powder, and salt in a medium mixing bowl. Add the milk and remaining 2 tablespoons oil. Stir in the cheese and jalapeños, if using.

　　

Step 5

POUR the cornbread mixture over the meat and beans. Leave a few spots around the edges for the chili mixture to bubble through and for the steam to escape.

　　

Step 6

BAKE for 35 to 40 minutes, until the cornbread is lightly browned. Serve with toppings as desired.

　　

Note

Step 7

You can substitute 1 cup self-rising cornmeal mix for the cornmeal, baking powder, and salt.

　　Cheater BBQ