Cowboy Cornbread Casserole
A hearty and flavorful cornbread casserole packed with ground beef, beans, and vegetables, perfect for a comforting meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Cornbread Topping
- 1.5 cups cornbread mix
- 0.33 cup milk
- 1 large egg egg
Casserole Filling
- 1 lb ground beef
- 0.5 cup chopped onion
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (10 oz) diced tomatoes and green chilies, undrained
- 0.75 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Grease a 9x13 inch baking dish.
- In a large skillet, cook ground beef and onion over medium heat until beef is browned and onion is tender. Drain off grease.
- Stir in undrained diced tomatoes, drained kidney beans, undrained diced tomatoes and green chilies, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 5 minutes.
- In a medium bowl, whisk together cornbread mix, milk, and egg until just combined. Do not overmix.
- Pour the meat mixture into the prepared baking dish. Sprinkle shredded cheddar cheese evenly over the top.
- Spread the cornbread batter evenly over the cheese layer.
- Bake for 30-35 minutes, or until a toothpick inserted into the cornbread comes out clean and the casserole is bubbly.
- Let stand for 10 minutes before serving.
Notes
This casserole is delicious served with a side salad or as a complete meal on its own. You can also add other vegetables like corn or bell peppers to the filling.