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!
Servings: 6 people
Ingredients
Beef Filling
- 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
Cornbread
- 2 (8.5 ounce) boxes Jiffy corn muffin mix
- 1 (15 ounces) can creamed corn,
- ½ cup sour cream
Instructions
Beef Filling
- 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,.
Cornbread
- 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.
Video
Nutrition
Calories: 718kcal | Carbohydrates: 80g | Protein: 46g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 109mg | Sodium: 1.119mg | Potassium: 1.247mg | Fiber: 13g | Sugar: 16g | Vitamin A: 1.258IU | Vitamin C: 15mg | Calcium: 360mg | Iron: 7mg
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