Cowboy Cornbread Casserole (Printable Version)
A savory mix of beef, beans, salsa, and cheese finished with a golden cornbread topping.
# What You'll Need:
→ Meat and Aromatics
01 -
1.5 pounds ground beef
02 -
1 cup diced onion
→ Seasonings and Canned Goods
03 -
3 tablespoons taco seasoning (or 1 store-bought packet)
04 -
1 teaspoon salt
05 -
0.5 teaspoon black pepper
06 -
1 can (14.5 oz) black beans, drained
07 -
1 can (14.5 oz) canned corn, drained
08 -
24 oz jar thick salsa
09 -
1 can (4 oz) green chiles
→ Cheeses
10 -
2 cups shredded cheese (pepper jack and cheddar blend)
→ Cornbread Topping
11 -
1 box (8.5 oz) Jiffy corn muffin mix
12 -
1 can (14 oz) creamed corn
13 -
2 tablespoons milk
14 -
1 large egg
15 -
0.25 cup sour cream
# Step-by-Step Guide:
01 -
Set the oven temperature to 350°F.
02 -
Place an oven-safe skillet over medium-high heat. Add ground beef and diced onions; cook until beef is fully browned, about 6 to 7 minutes. Drain any excess fat.
03 -
Stir in taco seasoning, salt, black pepper, salsa, drained corn, black beans, and green chiles. Mix thoroughly and remove skillet from heat.
04 -
Evenly distribute shredded cheese over the beef mixture in the skillet.
05 -
In a medium bowl, combine Jiffy corn muffin mix, creamed corn, milk, egg, and sour cream. Mix until uniform.
06 -
Evenly layer the cornbread mixture atop the cheese layer in the skillet.
07 -
Place the skillet in the oven and bake for 35 to 40 minutes, or until the cornbread topping is fully cooked and set.
08 -
Remove from oven and serve warm, optionally accompanied by preferred taco garnishes.
# Additional Notes:
01 -
For a crispier top, broil the casserole for the last 2-3 minutes, watching closely to prevent burning.