Cowboy Cornbread Casserole
A comforting and easy one-skillet casserole made with ground beef and a creamy cornbread topping, perfect for busy weeknights and crowd-pleasing meals.
Ingredients
For the filling
- 2 lbs lean ground beef 85/15 for deeper flavor or 90/10 for a budget option.
- 14 oz canned corn, drained Can use fresh corn for better flavor.
- 14.5 oz canned kidney beans, drained Pat with a paper towel if needed.
- 2 cups salsa Medium salsa for balanced heat.
- 1 oz taco seasoning Adjust amount for desired flavor.
- 1 cup water
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 ½ cups shredded cheese Sharp cheddar or mild Mexican-blend.
For the cornbread topping
- 8.5 oz Jiffy corn muffin mix Classic choice for cornbread.
- 8.25 oz creamed corn Provides moisture and sweetness.
- 2 tbsp milk
- ¼ cup sour cream Adds tanginess.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
Cooking the Filling
- In a large skillet over medium-high heat, brown the ground beef until no pink remains.
- Drain excess grease and add canned corn and kidney beans.
- Pour in salsa, taco seasoning, water, salt, black pepper, and garlic powder. Simmer for 2-3 minutes.
Assembling the Casserole
- Spray a 9×13-inch baking dish with nonstick spray. Pour the beef mixture into the dish.
- Sprinkle shredded cheese evenly across the beef mixture.
- In a bowl, combine Jiffy mix, creamed corn, milk, and sour cream. Mix until just combined.
- Spread the cornbread batter evenly over the cheese and beef mixture.
Baking
- Bake for 35-40 minutes until golden brown and bubbly.
- Let cool slightly before serving.
Storage
- Transfer leftovers to an airtight container and refrigerate for up to 3-4 days.
Notes
For variations, consider using crumbled tempeh for a vegetarian option or adding jalapeños for heat.