Cowboy Cornbread Casserole
A hearty and comforting dish that combines savory ground beef, beans, and corn with a delicious cornbread topping. Perfect for busy weeknights and family gatherings.
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!
Notes
Let the casserole cool completely before storing. Store in the refrigerator for up to 3 days, or freeze for up to 2 months. You can use different beans, such as pinto or kidney beans, and ground turkey or chicken instead of beef for a lighter dish.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 5g
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