Cowboy Cornbread Casserole is a hearty and flavorful dish that combines the bold tastes of the American West. This spicy and savory casserole features a ground beef filling infused with taco seasoning, salsa, and a medley of corn and kidney beans, all topped with a creamy cornbread crust. This dish is sure to appeal to those who love a comforting and satisfying meal, with its perfect balance of spicy, salty, and savory flavors. Whether you're a fan of Tex-Mex cuisine or simply enjoy a delicious and filling casserole, Cowboy Cornbread Casserole is a recipe that's sure to become a new family favorite.
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Ingredients
14 1/2 oz(s) canned kidney beans
1 package(s) taco seasoning
1 1/2 cup(s) shredded cheese
Cornbread Topping
8 1/2 oz(s) Jiffy corn muffin mix
Instructions
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground beef over medium-high heat until browned and crumbled, about 5-7 minutes.
3. Drain any excess fat from the skillet.
4. Add the canned corn, canned kidney beans, salsa, taco seasoning, water, salt, black pepper, and garlic powder to the skillet with the ground beef.
5. Stir the ingredients together and let the mixture simmer for about 10 minutes, or until the liquid has reduced and the flavors have combined.
6. Spread the ground beef mixture into a 9x13 inch baking dish.
7. Sprinkle the shredded cheese over the top of the ground beef mixture.
8. In a medium bowl, combine the Jiffy corn muffin mix, creamed corn, milk, and sour cream.
9. Stir the cornbread topping ingredients until just combined.
10. Spread the cornbread topping over the cheese layer in the baking dish.
11. Bake the casserole for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
12. Let the casserole cool for 5-10 minutes before serving.
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