Description
Cowboy Cornbread Casserole is a hearty and comforting dish featuring a savory mixture of ground beef, pinto beans, corn, and seasoned tomatoes, topped with a creamy, golden Jiffy corn muffin crust. This casserole combines classic southwestern flavors and cheesy goodness, perfect for a family dinner or potluck.
Ingredients
Scale
Beef Mixture
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 2 pounds ground beef
- 1 (15.5 ounce) can pinto beans, drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, do not drain
- 1 1/2 cups shredded cheese
- 1 ounce taco seasoning
- 1/2 cup water
- 1 teaspoon garlic powder
Cornbread Topping
- 1 (8.5 ounce) box Jiffy corn muffin mix
- 1 cup creamed corn
- 1/4 cup heavy cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch casserole pan with cooking oil to prevent sticking.
- Sauté Onions: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 4 to 5 minutes.
- Cook Ground Beef: Add the ground beef to the skillet, breaking it into small pieces as it cooks. Continue cooking until the beef is fully browned and no longer pink. Drain and discard the grease to reduce fat.
- Combine Beef Mixture: In a large mixing bowl, combine the cooked ground beef with the drained pinto beans, drained corn, diced tomatoes with green chilies (including the juice), and shredded cheese. Stir to mix evenly.
- Add Seasoning: In a small bowl, mix together the taco seasoning, water, and garlic powder. Pour this over the beef mixture and stir well until fully incorporated.
- Transfer to Pan: Pour the beef mixture into the prepared 9×13-inch casserole pan and spread it out evenly.
- Prepare Cornbread Topping: In a medium bowl, combine the Jiffy corn muffin mix, creamed corn, and heavy cream. Mix with a spatula until just combined. Carefully scoop the cornbread batter over the beef mixture and gently spread it evenly over the top.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center of the cornbread comes out clean and the topping is beginning to brown.
- Serve: Remove from the oven and let cool slightly before serving. Garnish with chopped green onions, extra shredded cheese, or sour cream if desired.
Notes
- For a spicier kick, consider adding chopped jalapeños or a dash of hot sauce.
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer a crispier cornbread crust, bake an additional 5 minutes or broil briefly while watching carefully.
- Leftovers refrigerate well for up to 3 days and reheat in the oven or microwave.
- Use gluten-free cornbread mix if you require a gluten-free version.
