Cowboy Cornbread Casserole
Bold and comforting, this Cowboy Cornbread Casserole features a hearty beef filling and a golden brown cornbread topping!
Servings 6
Calories 448kcal
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) canned corn drained
- 24 ounce jar thick salsa
- 4 ounce can green chiles
- 2 cups shredded cheese I used pepper jack and cheddar cheese
Corn Bread Topping
- 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
Instructions
- Preheat oven to 350 degrees
- Heat a large 12-inch oven-safe skillet on medium-high heat and add the ground beef, and onions, and cook until the ground beef is browned, about 6-7 minutes. Drain off any fat.
- Add in the taco seasoning, salt, pepper, salsa, corn, beans, green chiles and mix until combined, turn off the heat.
- Sprinkle the cheese evenly on top.
- In a medium bowl add the Jiffy cornbread, creamed corn, milk, egg and sour cream and mix until combined.
- Spread the cornbread topping evenly over the tip of the cheese.
- Bake 35-40 minutes or until the cornbread topping is cooked through.
- Serve with your favorite taco toppings!
Notes
- I recommend using a thick salsa so it doesn't make your beef mixture watery.
- Kidney beans, pinto beans or black beans all work nicely.
- If you don't have an oven safe skillet transfer the beef mixture to a 9x13 baking dish.
Nutrition
Serving: 1serving | Calories: 448kcal | Carbohydrates: 5g | Protein: 30g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 790mg | Potassium: 427mg | Fiber: 1g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 9mg | Calcium: 243mg | Iron: 3mg
