Cowboy Cornbread Casserole
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Why Make This Recipe
Cowboy Cornbread Casserole is a delicious and hearty dish that brings together flavors of Mexican cuisine with a comforting cornbread topping. It’s perfect for family dinners, potlucks, or even as a tasty leftovers option. This recipe is easy to make and packs a punch with its combination of beef, beans, corn, and spices. Plus, it’s a one-skillet meal, which means less cleanup afterward!
How to Make Cowboy Cornbread Casserole
Ingredients:
- 1 1/2 pounds ground beef
- 1 cup onion (diced)
- 3 tablespoons taco seasoning or 1 store-bought packet
- 1 teaspoon salt
- 1/2 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)
- 1 (8.5 ounce) box Jiffy corn muffin mix
- 1 (14 ounce) can creamed corn
- 2 tablespoons milk
- 1 egg
- 1/4 cup sour cream
Directions:
- Preheat your oven to 350 degrees.
- Heat a large oven-safe skillet on medium-high heat. Add the ground beef and diced onions, cooking until the beef is browned, about 6-7 minutes. Drain any excess fat.
- Stir in the taco seasoning, salt, pepper, salsa, corn, black beans, and green chiles. Mix everything until well combined, then turn off the heat.
- Sprinkle the shredded cheese evenly over the mixture in the skillet.
- In a medium bowl, mix together the Jiffy cornbread mix, creamed corn, milk, egg, and sour cream until smooth.
- Spread the cornbread mixture evenly over the top of the cheese in the skillet.
- Bake in the preheated oven for 35-40 minutes, or until the cornbread topping is cooked through and lightly golden.
- Serve with your favorite taco toppings like sour cream, jalapeños, or avocado!
How to Serve Cowboy Cornbread Casserole
Cowboy Cornbread Casserole is best served hot. You can top it with sour cream, chopped cilantro, diced avocado, or sliced jalapeños to enhance the flavor. It pairs well with a side salad or some tortilla chips for a crunchy complement.
How to Store Cowboy Cornbread Casserole
To store leftovers, let the casserole cool completely. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; just make sure to use a freezer-safe container. Thaw in the refrigerator before reheating.
Tips to Make Cowboy Cornbread Casserole
- Use fresh ingredients for the best flavor, especially the vegetables.
- Try different types of cheese, such as mozzarella or Monterey Jack, depending on your taste.
- You can spice it up by adding more jalapeños or hot sauce to the beef mixture.
Variation
For a vegetarian option, swap the ground beef for a plant-based meat alternative or use extra beans and vegetables. You could also add bell peppers or zucchini for added nutrition.
FAQs
1. Can I use a different type of cornbread mix?
Yes! You can use any cornbread mix you like. Just adjust the cooking time as needed according to the package instructions.
2. Can I make this casserole ahead of time?
Absolutely! You can prepare the beef and bean mixture ahead of time and store it in the refrigerator. When you’re ready, just assemble and bake.
3. Is there a way to make this dish spicier?
Yes! Add more taco seasoning or chopped jalapeños to the beef mixture, or use spicy salsa for an extra kick!
Cowboy Cornbread Casserole
Ingredients
Method
- Preheat your oven to 350 degrees.
- Heat a large oven-safe skillet on medium-high heat. Add the ground beef and diced onions, cooking until the beef is browned, about 6-7 minutes. Drain any excess fat.
- Stir in the taco seasoning, salt, pepper, salsa, corn, black beans, and green chiles. Mix everything until well combined, then turn off the heat.
- Sprinkle the shredded cheese evenly over the mixture in the skillet.
- In a medium bowl, mix together the Jiffy cornbread mix, creamed corn, milk, egg, and sour cream until smooth.
- Spread the cornbread mixture evenly over the top of the cheese in the skillet.
- Bake in the preheated oven for 35-40 minutes, or until the cornbread topping is cooked through and lightly golden.
