Description
Cowboy Cornbread Casserole is a hearty, Tex-Mex-inspired dish featuring layers of seasoned ground beef, corn, beans, salsa, and cheesy cornbread topping—perfect for family dinners.
Ingredients
- 2 lbs lean ground beef
- 14 oz canned corn
- 8 1/4 oz creamed corn
- ½ tsp garlic powder
- 14 1/2 oz canned kidney beans
- 2 cups salsa
- ½ tsp black pepper
- 8 1/2 oz Jiffy corn muffin mix
- 1 tsp salt
- 1 oz taco seasoning
- 1 ½ cups cheese, shredded
- 2 tbsp milk
- ¼ cup sour cream
- 1 cup water
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, cook ground beef until browned; drain excess fat.
- Add garlic powder, taco seasoning, corn, kidney beans, and salsa; stir to combine and simmer 5 minutes.
- Pour mixture into a greased 9×13-inch baking dish.
- In a separate bowl, combine Jiffy corn muffin mix, milk, sour cream, and water. Pour over beef mixture.
- Top with shredded cheese and bake uncovered for 25-30 minutes, until cornbread is golden and cooked through.
- Let cool slightly before serving.
Notes
- Use any leftover chili or cooked beans to customize the filling.
- Add diced jalapeños for extra spice.
- Leftovers store well in the fridge for 2-3 days and reheat easily.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex