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Cowboy Cornbread Casserole

🇺🇸 United States · Southern/Tex-Mex

Servings: 8 Prep: 15 minutes Cook: 45 minutes Total: 1 hour

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 pounds ground beef
  • 1 packet taco seasoning
  • 1 can (10 oz) RoTel with water (or diced tomatoes with chilies)
  • 1 can (14.5 oz) corn, not drained
  • 1 can (14.5 oz) pinto beans, rinsed and drained
  • 2 boxes Jiffy cornbread mix
  • 2 eggs
  • 3/4 cup milk
  • 1-2 cups shredded Mexican or cheddar cheese

Steps

  1. Preheat oven to 375°F and lightly grease a 13x9 casserole dish.
  2. Heat oil in a large skillet over medium-high heat and sauté onion until translucent.
  3. Add ground beef and cook until browned, breaking it apart; drain excess fat if needed.
  4. Stir in taco seasoning, RoTel, corn, and beans; cook together for a couple of minutes, then remove from heat.
  5. In a mixing bowl, combine cornbread mix with eggs and milk according to package instructions.
  6. Spread the beef mixture in the bottom of the casserole dish and top with shredded cheese, if using.
  7. Spread the cornbread batter evenly over the top.
  8. Bake uncovered for 40-45 minutes, until cornbread is fully baked and a toothpick inserted in the center comes out clean.
  9. Let rest, loosely covered, for 10 minutes before cutting and serving.

Notes

Use vegetarian cornbread mix for a pork-free (halal) version.

Source: amiraspantry.com