Cowboy Cornbread Casserole
Cowboy cornbread casserole is a flavorful, comforting meal that's so easy to make. Seasoned ground beef, corn, pinto beans, and Rotel tomatoes are layered with shredded cheddar cheese and a cornbread topping for a winning dinner!
Foto: The Recipe CriticIngredients
- 1 ½ pounds lean ground beef, (or ground turkey)
- ½ cup onion, (diced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 (15 ounces) can corn, (drained)
- 1 (10 ounces) can Rotel tomatoes
- 1 (15 ounces) can chili beans, (undrained)
- 2 cups Colby-Jack cheese, (shredded)
- 2 (8.5 ounce) boxes Jiffy corn muffin mix
- 1 (15 ounces) can creamed corn,
- ½ cup sour cream
Steps
Preheat the oven to 350 degrees Fahrenheit and spray a 9x13 baking dish with nonstick spray.
Cook 1 ½ pounds lean ground beef, in a large skillet over medium-high heat until no longer pink. Add the diced ½ cup onion, and cook until tender.
Add t1 (15 ounces) can corn, 1 (15 ounces) can chili beans, 1 (10 ounces) can Rotel tomatoes, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, 2 teaspoons chili powder, and 2 teaspoons cumin. Stir to combine.
Pour the beef mixture into the prepared pan, then top it with 2 cups Colby-Jack cheese,.
Combine 2 (8.5 ounce) boxes Jiffy corn muffin mix, 1 (15 ounces) can creamed corn,and ½ cup sour cream in a medium bowl and mix until you have a thick batter.
Spoon the mixture evenly over the casserole.
Bake for 35-40 minutes or until the cornbread is golden brown.
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