Cowboy Cornbread Casserole is a heartwarming dish that combines the rustic charm of the Old West with the vibrant flavors of Tex-Mex cuisine. This dish is perfect for those who love a hearty meal that’s as satisfying as it is delicious.
Featuring layers of savory ground beef, zesty tomatoes, and creamy cornbread topped with melted cheese, it’s a crowd-pleaser that’s perfect for potlucks, family dinners, or any time you need a comforting and filling meal. Let’s saddle up and make this delectable casserole!
This Cowboy Cornbread Casserole is not just a meal; it’s a flavorful journey to the heart of comfort food territory. Each bite delivers a blend of textures and tastes that are sure to delight your taste buds and satisfy your hunger.
Perfect for any occasion, this casserole is bound to become a beloved staple in your recipe collection. Enjoy the fiesta of flavors!
Cowboy Cornbread Casserole
Ingredients:
- 2 boxes Jiffy Cornbread Mix
- 2 eggs, room temperature
- 2/3 cup milk
- 1.5 pounds lean ground beef
- 1 can Rotel tomatoes (or a can of diced tomatoes with diced chilies)
- 1 can sweet corn, drained
- 1 can black beans (or Ranch Style Beans for more flavor)
- 1 cup shredded Mexican blend cheese (or cheddar cheese)
- 1 packet taco seasoning
- Optional toppings: chopped bacon, green bell pepper, red bell pepper, diced yellow onion, shredded cheese, sour cream, pico de gallo
Instructions:
- Preheat and Prepare: Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish or spray it with non-stick spray.
- Cook the Beef: In a large skillet over medium-high heat, cook the ground beef until it browns. Drain any excess grease.
- Make the Cornbread: In a large bowl, combine the Jiffy corn muffin mix, eggs, and milk. Stir until well combined.
- Mix Beef and Vegetables: Add the Rotel tomatoes, drained corn, and black beans to the skillet with the beef. Stir in the taco seasoning and cook for another 2-3 minutes until heated through.
- Assemble the Casserole: Pour the beef and bean mixture into the prepared baking dish, spreading it evenly. Sprinkle the shredded cheese over the beef. Carefully pour the cornbread batter over the top, spreading it evenly.
- Bake: Place in the oven and bake for 25-30 minutes, or until the cornbread is golden brown and cooked through.
- Cool and Serve: Let the casserole cool for a few minutes after baking. Serve with optional toppings such as sour cream, chopped bacon, pico de gallo, and extra shredded cheese.
Storage Instructions:
- Refrigerate: Store leftovers in an airtight container or wrapped in aluminum foil in the fridge for up to 4 days.
- Reheat: Warm leftovers in a preheated 375°F oven for about 25 minutes, or microwave individual servings for 30-second intervals until heated through.
- Freeze: Freeze the casserole in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven as directed.
