Description
Easy Cowboy Cornbread is a hearty and comforting American casserole featuring a savory ground beef filling mixed with corn, kidney beans, and salsa, topped with a quick and moist cornbread batter and baked until golden. Perfect for a satisfying family dinner, this one-dish meal combines robust flavors with a cheesy, slightly sweet crust.
Ingredients
Ground Beef Filling
- 2 pounds lean ground beef
- 14 ounce can canned corn, drained
- 14.5 ounce can canned kidney beans, drained
- 2 cups salsa
- 1 ounce packet taco seasoning
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 ½ cups shredded cheese (Colby Jack recommended)
Cornbread Topping
- 8.5 ounce box Jiffy corn muffin mix
- 8.25 ounce can creamed corn
- 2 tablespoons milk
- ¼ cup sour cream
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the casserole.
- Brown the Ground Beef: In a large skillet over medium-high heat, brown the ground beef until cooked through. Drain off any excess grease to reduce fat content.
- Prepare the Filling: To the cooked beef in the skillet, add the drained canned corn, drained kidney beans, salsa, taco seasoning, water, salt, black pepper, and garlic powder. Stir well to combine all ingredients evenly into a savory filling.
- Assemble Filling in Baking Dish: Spray a 9×13 inch baking dish with nonstick spray. Pour the beef mixture into the dish and spread evenly. Sprinkle the shredded Colby Jack cheese evenly over the top of the beef mixture.
- Make Cornbread Topping: In a medium bowl, combine the Jiffy corn muffin mix, creamed corn, milk, and sour cream. Stir until a thick batter forms.
- Top the Filling: Spoon the cornbread batter evenly over the cheese-topped beef filling in the baking dish, covering the surface completely.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the cornbread topping is cooked through, firm to the touch, and golden brown on top.
- Cool and Serve: Remove from oven and allow to cool slightly before serving. Garnish optionally with sour cream, diced avocado, fresh tomatoes, sliced olives, or cilantro as desired.
Notes
- Use lean ground beef, preferably 93% or 96% lean, to avoid excess grease and improve the dish’s healthfulness.
- Adjust the salsa heat level to suit your family’s spice preference by choosing mild, medium, or hot.
- Make sure to drain the corn and beans thoroughly to prevent a watery filling.
- Leftovers can be stored covered in the refrigerator for up to 4 days or frozen for up to 3 months.
- To reheat, microwave until warm or bake in a preheated 375°F oven for 15-18 minutes.
- For substitutions, ground turkey or chicken can replace beef; black beans or other beans can substitute kidney beans; frozen or fresh corn may replace canned corn; and canned tomatoes with green chilies (such as Rotel) can be used instead of salsa.
- To enhance the cornbread topping, consider mixing in diced chilies, jalapeños, bell peppers, fresh cilantro, chili powder, or cumin.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
