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Easy Cowboy Cornbread Casserole

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A warm and filling one-pot dish combining ground beef, corn, beans, and a cheesy cornbread topping. Perfect for family dinners and gatherings.

Ingredients

Scale
  • 2 lbs lean ground beef
  • 14 oz canned corn, drained
  • 14.5 oz canned kidney beans, drained
  • 2 cups salsa
  • 1 oz taco seasoning
  • 1 cup water
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 ½ cups shredded cheese
  • 8.5 oz Jiffy corn muffin mix
  • 8.25 oz creamed corn
  • 2 tbsp milk
  • ¼ cup sour cream

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, brown the ground beef over medium-high heat and drain excess grease.
  3. Add the drained corn, kidney beans, salsa, taco seasoning, water, salt, pepper, and garlic powder to the skillet and stir to combine.
  4. Pour the mixture into a greased 9×13 inch baking dish.
  5. Top with shredded cheese evenly.
  6. In a medium bowl, mix corn muffin mix, creamed corn, milk, and sour cream until just combined.
  7. Spoon the cornbread mixture evenly over the cheese layer.
  8. Bake for 35-40 minutes until the topping is golden brown and cooked through.
  9. Let the casserole cool slightly before serving.
  10. Store leftovers in an airtight container in the refrigerator.

Notes

Customize with jalapeños for spice or use different beans as desired. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: casserole, cowboy cornbread, easy recipes, family dinner, one-pot meals

Find it online: https://alexandrarecipes.com/easy-cowboy-cornbread-casserole-beginner-cooks/