Kyaqwahu Tootolo (KYA-kwa-hoo TOO-toh-loh)

Ground Beef Cornbread Casserole

This dish brings together the earthy sweetness of stone-ground corn and the savory richness of spiced beef, capturing the spirit of the Southwest frontier. Layered with hearty beans, fiery chilis, and fluffy cornbread, it’s a one-pot meal designed for the hearth or an adobe oven. Perfect for feeding a hungry family or celebrating the union of Hopi traditions with the ranching culture of the 1800s.
Whether cooked in a cast-iron skillet over an open flame or baked in a Dutch oven, this casserole is a taste of resilience and creativity from the Southwest’s rich culinary heritage.

Recipe Directions

Preheat an oven to 350°F, or prepare an open fire with coals for even heat.

In a large skillet, heat the lard or beef fat over medium heat. Add the chopped onion and chili peppers, sautéing until softened.

Add the ground beef, breaking it up with a spoon or fork, and cook until browned. Stir in the beans, corn kernels, chili powder, cumin, oregano, salt, and pepper. Mix thoroughly and set aside.

In a mixing bowl, combine the cornmeal, mesquite flour, baking soda, and salt. Stir in the milk, honey, and egg (if using), mixing until a smooth batter forms.

Grease a cast-iron skillet or Dutch oven with lard. Spread the beef mixture evenly across the bottom, then pour the cornbread batter over the top, smoothing it with a spoon.

Cover with a lid or foil and bake for 30-40 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out clean.

Remove from heat and let cool for 10 minutes before serving. Slice into portions and enjoy!

Serving Suggestions

Garnish with fresh cilantro, green onions, or a dollop of sour cream for a modern twist.

Serve with a side of roasted squash or wild greens for a traditional Hopi-inspired meal.

Notes

If mesquite flour isn’t available, substitute whole wheat flour with a touch of molasses for a similar flavor profile.

Dried corn kernels can be replaced with fresh corn if desired, but the dried variety gives a more authentic texture.

This dish can also be cooked over an open flame by placing the skillet in hot coals and covering it with additional coals for even cooking.

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History

The Hopi people have cultivated corn for thousands of years, considering it a sacred "sister" who sustains life. Meanwhile, the arrival of cattle ranching in the 1800s introduced "cow brother" as a new source of nourishment. This dish reflects the merging of these two worlds, creating a meal that is both deeply rooted in tradition and shaped by the changing landscape of the Southwest. The use of stone-ground cornmeal and local spices honors indigenous practices, while the addition of beef nods to the cowboy culture that spread across the region during this time.

Servings

6-8

Prep Time (hours)

1

Items Needed

Mixing bowl, knife, cutting board, cast-iron skillet or Dutch oven, spoon, heat source (oven or fire)

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Ingredients

For the Cornbread Topping 1 ½ cups stone-ground cornmeal
½ cup mesquite flour or whole wheat flour
2 tsp baking soda (or 1 tsp baking soda + 1 tsp vinegar to activate)
1 tsp salt
2 tbsp honey or cane syrup
1 ¼ cups milk (or water)
1 egg (optional for fluffier cornbread)

For the Beef and Bean Base 1 lb ground beef (or finely minced beef)
1 cup cooked pinto or black beans
1 medium onion [chopped]
1-2 chili peppers [chopped, adjust to heat preference]
1 cup fresh or dried corn kernels (if dried, soak overnight)
1 tsp chili powder
1 tsp cumin
1 tsp dried oregano
Salt and pepper [to taste]

For Assembly 2 tbsp lard or rendered beef fat [for greasing skillet]

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Item type

Consumable, Food / Drink

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