Description
Cowboy Cornbread Casserole is a hearty and flavorful dish combining seasoned ground beef, black beans, corn, and salsa, all topped with a fluffy cornbread layer and melted cheese. Perfect for a comforting weeknight dinner that satisfies with its mix of textures and southwestern-inspired flavors.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup salsa
Cooking and Baking
- 1 package cornbread mix
- 1 cup shredded cheese
- 1/2 cup milk
- 2 eggs
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
- Brown the Beef: In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it apart as it cooks.
- Add Vegetables and Salsa: Stir in the drained black beans, corn, and salsa into the skillet with the beef, mixing thoroughly to combine all ingredients.
- Prepare Cornbread Batter: In a separate bowl, whisk together the cornbread mix, milk, and eggs until you get a smooth batter with no lumps.
- Assemble Casserole: Spread the beef and vegetable mixture evenly in a baking dish, creating a base layer for the casserole.
- Add Cornbread Layer: Pour the prepared cornbread batter evenly over the beef mixture, covering it completely.
- Top with Cheese: Sprinkle the shredded cheese evenly across the top of the cornbread batter to add a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the cornbread is golden brown and cooked through.
Notes
- You can use mild or spicy salsa depending on your heat preference.
- Feel free to add diced onions or bell peppers to the beef mixture for extra flavor.
- Use a cast iron skillet for browning the beef for better flavor if available.
- Allow the casserole to cool for a few minutes before serving to help it set.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
