Description
This Cowboy Cornbread Casserole is a hearty and flavorful dish that’s perfect for a satisfying meal. It features a savory ground beef filling with beans, corn, and salsa, topped with a golden and fluffy cornbread topping.
Ingredients
Units
Scale
Ground Beef Filling:
- 2 pounds lean ground beef (93% or 96% lean)
- 1 (14 ounce) can corn, drained
- 1 (14.5 ounce) can kidney beans, drained
- 2 cups salsa
- 1 (1 ounce) packet taco seasoning
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded cheese (Colby Jack or your favorite)
Cornbread Topping:
- 1 (8.5 ounce) box Jiffy corn muffin mix
- 1 (8.25 ounce) can creamed corn
- 2 tablespoons milk
- 1/4 cup sour cream
Instructions
- Preheat Oven: Preheat the oven to 350°F.
- Make Filling: Begin by browning the ground beef in a large skillet over medium-high heat. Drain off any excess grease. Add corn, kidney beans, salsa, taco seasoning, water, salt, pepper, and garlic powder. Stir to combine.
- Assemble: Pour the mixture into a 9×13 baking dish that has been sprayed with nonstick spray. Top with shredded cheese and set aside.
- Make Cornbread Topping: Combine the corn muffin mix, creamed corn, milk, and sour cream in a medium bowl. Mix until you have a thick batter. Spoon the mixture evenly over the ground beef and cheese.
- Bake: Bake for 35-40 minutes or until the topping is cooked through and golden brown.
- Serve: Garnish with your favorite taco toppings, such as sour cream, diced avocado, fresh tomatoes, sliced olives, and cilantro.
Notes
- Ground Beef: Use a lean ground beef so that you don’t have to worry about draining grease.
- Spice Level: Adjust the heat of the filling with salsa. Choose a mild, medium, or hot salsa according to your preference.
- Draining: Be sure to drain the beans and corn before adding them to the ground beef.
- Storage: Wrap leftover cowboy cornbread casserole with plastic wrap and store in the refrigerator for up to 4 days. You can also freeze this casserole for up to 3 months. To thaw, place the casserole in the refrigerator overnight.
- Reheating: This casserole can be reheated in the microwave or oven.
- Substitutions:
- Ground Beef: Ground turkey or chicken
- Kidney Beans: Black beans or another bean of choice
- Corn: Frozen or fresh corn
- Salsa: Canned tomatoes with green chilies (Rotel)
- Cornbread Add-ins: Spice up the cornbread mixture with diced chilies, jalapeño, bell peppers, cilantro, or chili powder and cumin.
Nutrition
- Serving Size: 1 Serving
- Calories: 550kcal
- Sugar: 10g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
