Print

Cowboy Cornbread Casserole

Print Recipe

A delicious and comforting Cowboy Cornbread Casserole combining ground beef with cornbread for a hearty meal.

Ingredients

Scale
  • 1 lb ground beef
  • 1 cup diced onion
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (12 oz) diced tomatoes
  • 1 packet taco seasoning
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 box cornbread mix
  • 1 egg
  • 1 cup milk

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet, heat over medium heat and add the ground beef and diced onion. Cook for about 5-7 minutes until the beef is browned and the onions are soft.
  3. Stir in the drained black beans, corn, diced tomatoes (with juices), and the taco seasoning. Cook for an additional 5 minutes.
  4. Take a greased casserole dish and spoon the beef mixture evenly across the bottom.
  5. Prepare the cornbread mix according to the package instructions by adding one egg and one cup of milk. Stir until just combined.
  6. Pour the cornbread mix over the beef mixture slowly and evenly.
  7. Sprinkle the shredded cheese on top of the cornbread batter.
  8. Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
  9. Let it cool for a few minutes before cutting into squares and serve warm.

Notes

This casserole can be stored for 3-4 days in the refrigerator or frozen for 2-3 months.

Nutrition

Find it online: https://hwepodcast.com/cowboy-cornbread-casserole-2/