why make this recipe
Cowboy Cornbread Casserole is a hearty and comforting dish perfect for any meal. It combines the savory flavors of ground beef, beans, and corn with a delicious cornbread topping. This dish is easy to prepare, making it a great choice for busy weeknights or family gatherings. Plus, it’s a one-pan meal, meaning less cleanup for you!
how to make Cowboy Cornbread Casserole
Ingredients:
- 1 1/2 pounds ground beef
- 1 cup onion (diced)
- 3 tablespoons taco seasoning or 1 store-bought packet
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14.5 ounce) can black beans (drained)
- 1 (14.5 ounce) can corn (drained)
- 24 ounce jar thick salsa
- 4 ounce can green chiles
- 2 cups shredded cheese (I used pepper jack and cheddar cheese)
- 1 (8.5 ounce) box Jiffy corn muffin mix
- 1 (14 ounce) can creamed corn
- 2 tablespoons milk
- 1 egg
- 1/4 cup sour cream
Directions:
- Preheat your oven to 350 degrees.
- In a large oven-safe skillet, heat it on medium-high heat. Add the ground beef and onions, cooking until the beef is browned, about 6-7 minutes. Drain any excess fat.
- Stir in the taco seasoning, salt, pepper, salsa, corn, beans, and green chiles. Mix until everything is combined, then turn off the heat.
- Sprinkle the shredded cheese evenly on top.
- In a medium bowl, combine the Jiffy cornbread mix, creamed corn, milk, egg, and sour cream. Mix until all the ingredients are well blended.
- Spread the cornbread mixture evenly over the cheese in the skillet.
- Bake for 35-40 minutes or until the cornbread topping is cooked through.
- Serve with your favorite taco toppings!
how to serve Cowboy Cornbread Casserole
Cowboy Cornbread Casserole is great served straight from the skillet. You can enjoy it with toppings like sour cream, chopped green onions, diced tomatoes, or avocado. Feel free to add some hot sauce for an extra kick!
how to store Cowboy Cornbread Casserole
To store any leftovers, let the casserole cool completely, then cover it with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. If you’d like to store it for a longer period, place it in an airtight container and freeze it for up to 2 months.
tips to make Cowboy Cornbread Casserole
- Make sure to drain the beans and corn well to avoid excess moisture in the casserole.
- You can use ground turkey or chicken instead of beef for a lighter dish.
- Feel free to mix and match cheeses for different flavors.
variation
For a spicier version, add diced jalapeños to the meat mixture or use spicy salsa. You can also make it vegetarian by replacing the ground beef with a plant-based meat substitute and using vegetable broth instead of meat broth.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the meat mixture in advance and store it in the fridge. Just assemble and bake when you’re ready to eat.
Can I use different beans?
Absolutely! You can use pinto beans, kidney beans, or any beans you prefer in this recipe.
Can I bake this casserole in a different type of pan?
Yes, if you don’t have an oven-safe skillet, you can transfer the meat mixture to a baking dish before adding the cornbread topping and baking it. Just make sure the dish is oven-safe!
Cowboy Cornbread Casserole
Ingredients
For the filling
- 1.5 pounds ground beef
- 1 cup onion (diced)
- 3 tablespoons taco seasoning or 1 store-bought packet
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 14.5 ounce can black beans drained
- 1 14.5 ounce can corn drained
- 24 ounce jar thick salsa
- 4 ounce can green chiles
- 2 cups shredded cheese I used pepper jack and cheddar cheese
For the cornbread topping
- 1 8.5 ounce box Jiffy corn muffin mix
- 1 14 ounce can creamed corn
- 2 tablespoons milk
- 1 large egg
- 0.25 cup sour cream
Instructions
Preparation
- Preheat your oven to 350 degrees.
- In a large oven-safe skillet, heat it on medium-high heat.
- Add the ground beef and onions, cooking until the beef is browned, about 6-7 minutes. Drain any excess fat.
- Stir in the taco seasoning, salt, pepper, salsa, corn, beans, and green chiles. Mix until everything is combined, then turn off the heat.
- Sprinkle the shredded cheese evenly on top.
Assembly and Baking
- In a medium bowl, combine the Jiffy cornbread mix, creamed corn, milk, egg, and sour cream. Mix until all the ingredients are well blended.
- Spread the cornbread mixture evenly over the cheese in the skillet.
- Bake for 35-40 minutes or until the cornbread topping is cooked through.
Serving
- Serve with your favorite taco toppings!