Cowboy Cornbread Casserole
A cozy and filling casserole combining ground beef, beans, and a fluffy cornbread topping that's both kid-friendly and satisfying for adults.
Ingredients
Meat and Bean Layer
- 1 lb Ground beef (or turkey) Use what you have on hand
- 1 can Beans (pinto or black, drained and rinsed)
- 1 can Canned diced tomatoes Fire roasted for extra flavor
- 1 cup Corn (frozen or canned)
- 1 Onion Can use onion powder in a pinch
- 2 cloves Garlic Or garlic powder
- 1 packet Taco seasoning (or a mix of chili powder, cumin, salt, and pepper)
Cornbread Topping
- 1 box Cornbread mix Plus eggs and milk as per package
- 1 cup Shredded cheese (cheddar or Mexican blend) Optional, for topping
- 1 cup Sour cream For extra richness in the batter (optional)
Instructions
Preparation
- Preheat your oven to 375 F and lightly grease a 9x13 baking dish.
Cooking the Meat Layer
- In a large skillet, brown the ground beef and chopped onion. Drain excess grease if necessary, then add garlic.
- Stir in taco seasoning and cook for a few minutes.
- Add diced tomatoes, beans, and corn. Stir and let it simmer for about 3 to 5 minutes.
Assembling the Casserole
- Spoon the beef and bean mixture into the prepared baking dish.
- Sprinkle a handful of cheese on top.
Mixing the Cornbread
- In a bowl, mix the cornbread mix with eggs and milk according to package instructions. Optionally, fold in sour cream.
- Spread the batter gently over the filling.
Baking
- Bake for 20 to 25 minutes, until the cornbread is golden brown and a toothpick comes out clean.
Resting
- Let it sit for 10 minutes before serving for easier slicing.
Notes
You can make this ahead of time by preparing the filling in advance. Leftovers store well in the fridge for up to 4 days, or you can freeze the filling separately and add fresh cornbread batter before baking.