🌽 Easy Cowboy Cornbread Casserole
This hearty casserole combines a savory ground beef filling with a golden cornbread topping. It’s the perfect comfort food for family dinners or potlucks. Plus, it’s easy to customize for your taste!
Ingredients:
Ground Beef Filling:
– 2 lbs lean ground beef
– 14 oz can corn, drained
– 14.5 oz can kidney beans, drained
– 2 cups salsa (mild, medium, or hot)
– 1 oz packet taco seasoning
– 1 cup water
– 1 tsp salt
– ½ tsp black pepper
– ½ tsp garlic powder
– 1 ½ cups shredded cheese (Colby Jack or your favorite)
Cornbread Topping:
– 8.5 oz box Jiffy corn muffin mix
– 8.25 oz can creamed corn
– 2 tbsp milk
– ¼ cup sour cream
Instructions:
Prepare the Filling:
1. Preheat your oven to 350°F.
2. In a large skillet, brown the ground beef over medium-high heat. Drain any grease.
3. Add the corn, beans, salsa, taco seasoning, water, salt, pepper, and garlic powder. Stir well.
4. Pour the mixture into a 9×13-inch baking dish sprayed with nonstick spray. Top with shredded cheese.
Prepare the Topping:
1. In a medium bowl, combine the corn muffin mix, creamed corn, milk, and sour cream. Stir until you have a thick batter.
2. Spoon the batter evenly over the beef mixture.
Bake:
1. Bake for 35–40 minutes, or until the topping is golden and cooked through.
Tips & Variations:
РAdd jalape̱os, chili powder, or diced bell peppers to the cornbread for extra flavor.
– Garnish with sour cream, diced avocado, fresh tomatoes, or cilantro.
– Use ground turkey or chicken instead of beef.
Storage:
– Refrigerate leftovers for up to 4 days.
– Freeze for up to 3 months. Thaw in the fridge overnight before reheating.