Cowboy Cornbread Casserole (Print Version)
Savory beef, beans and corn topped with cheesy cornbread for a delicious Tex-Mex inspired one-dish comfort meal.
# Ingredients:
→ Cornbread Topping
01 -
2 boxes Jiffy Cornbread Mix
02 -
2 eggs, room temperature
03 -
2/3 cup milk
→ Filling
04 -
1.5 pounds lean ground beef
05 -
1 can Rotel tomatoes (or diced tomatoes with chilies)
06 -
1 can sweet corn, drained
07 -
1 can black beans (or Ranch Style Beans)
08 -
1 cup shredded Mexican blend cheese (or cheddar cheese)
09 -
1 packet taco seasoning
→ Optional Toppings
10 -
Chopped bacon
11 -
Green bell pepper, diced
12 -
Red bell pepper, diced
13 -
Yellow onion, diced
14 -
Additional shredded cheese
15 -
Sour cream
16 -
Pico de gallo
# Steps:
01 -
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish or spray with non-stick spray.
02 -
In a large skillet, cook ground beef over medium-high heat until browned. Drain excess grease.
03 -
In a large bowl, combine Jiffy corn muffin mix, eggs, and milk. Stir until well combined.
04 -
Add Rotel tomatoes, drained corn, and beans to the skillet with browned beef. Stir in taco seasoning and cook for 2-3 minutes until heated through and well combined.
05 -
Pour the beef mixture into the greased baking dish and spread evenly. Sprinkle shredded cheese over the top.
06 -
Pour cornbread batter over the cheese layer and spread to cover the entire surface.
07 -
Bake in preheated oven for 25-30 minutes until cornbread is golden brown and cooked through.
08 -
Remove from oven and let cool for a few minutes before serving with desired toppings.
# Notes:
01 -
Store cooled leftovers in an airtight container or wrapped in aluminum foil in the refrigerator for up to 4 days.
02 -
Reheat leftover casserole in a preheated 375°F oven for 25 minutes or until heated through, or microwave individual portions for 30-second intervals until hot.
03 -
Freeze casserole in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in a 375°F oven for 25 minutes.