Easy Cowboy Cornbread
A delicious ground beef filling is topped with a quick cornbread topping and baked to perfection for the ultimate dinner.
Servings: 6 servings
Calories: 649kcal
Ingredients
Ground Beef Filling
- 2 pounds lean ground beef
- 14 ounce can canned corn {drained}
- 14.5 ounce can canned kidney beans {drained}
- 2 cups salsa
- 1 ounce packet taco seasoning
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 ½ cups shredded cheese {I used Colby Jack}
Cornbread Topping
- 8.5 ounce box Jiffy corn muffin mix
- 8.25 ounce can creamed corn
- 2 tablespoons milk
- ¼ cup sour cream
Instructions
- Preheat the oven to 350°.
Filling
- Begin by browning the ground beef in a large skillet over medium-high heat. Drain off any excess grease. Add corn, kidney beans, salsa, taco seasoning, water, salt, pepper and garlic powder. Stir to combine.
- Pour mixture into a 9x13 baking dish that has been sprayed with nonstick spray. Top with shredded cheese and set aside.
Topping
- Combine the corn muffin mix, creamed corn, milk and sour cream in a medium bowl. Mix until you have a thick batter. Spoon mixture evenly over the ground beef and cheese.
- Bake for 35-40 minutes or until the topping is cooked through and golden brown. Store leftovers covered in the refrigerator.
Video
Notes
- Use a lean ground beef so that you don't have to worry about draining grease. A 93 or 96 percent lean works wonderfully.
- Adjust the heat of the filling with salsa. Choose a mild, medium or hot salsa according to how much spice your family likes.
- Be sure to drain the beans and corn before adding them to the ground beef. Skipping this step will give you a soupy filling.
- Garnish with your favorite taco toppings. Sour cream, diced avocado, fresh tomatoes, sliced olives and cilantro all taste wonderful with this dish.
- Wrap the leftover cowboy cornbread casserole with plastic wrap and store in the refrigerator for up to 4 days.
- Freeze this casserole for up to 3 months. To thaw, place the casserole in the refrigerator overnight.
- There are a couple ways to reheat this dinner recipe. It can easily be microwaved until warm or preheat your oven to 375 degrees and bake for 15-18 minutes.
- Ground Beef: Ground turkey or chicken.
- Kidney Beans: Use black beans or another bean of choice.
- Corn: Frozen or fresh corn can be used with great results.
- Salsa: Canned tomatoes with green chilies {Rotel}.
- Cornbread Add-in Ideas: Spice up the cornbread mixture with diced chilies, jalapeño, bell peppers, cilantro or chili powder and cumin.
Nutrition
Serving: 1serving | Calories: 649kcal | Carbohydrates: 64g | Protein: 49g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 2333mg | Potassium: 1145mg | Fiber: 9g | Sugar: 16g | Vitamin A: 1192IU | Vitamin C: 7mg | Calcium: 243mg | Iron: 7mg