Dinner just got a whole lot tastier with this Quick and Delicious Cowboy Cornbread Casserole. Made with easy-to-find ingredients and ready in less than an hour, this flavorful casserole features a hearty ground beef filling topped with a golden Jiffy cornbread crust. This dish is a must-try for your next meal!
INGREDIENTS
Ground Beef Filling:
- 2 pounds lean ground beef
- 14 oz can of canned corn, drained
- 14.5 oz can of canned kidney beans, drained
- 2 cups salsa
- 1 oz packet of taco seasoning
- 1 cup water
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 ½ cups shredded cheese (Colby Jack recommended)
Cornbread Topping:
- 8.5 oz box of Jiffy corn muffin mix
- 8.25 oz can of creamed corn
- 2 tbsp milk
- ¼ cup sour cream
INSTRUCTIONS
- Preheat the oven to 350°F.
- Prepare the Filling:
In a large skillet, brown the ground beef over medium-high heat. Drain any excess grease. Add in the corn, kidney beans, salsa, taco seasoning, water, salt, pepper, and garlic powder. Stir everything together. - Transfer the mixture to a 9×13-inch baking dish sprayed with nonstick spray. Sprinkle the shredded cheese on top and set aside.
- Prepare the Topping:
In a medium bowl, combine the corn muffin mix, creamed corn, milk, and sour cream. Mix until you get a thick batter. Spoon the batter evenly over the ground beef and cheese. - Bake for 35-40 minutes or until the cornbread topping is fully cooked and golden brown. Let cool, then store leftovers in the refrigerator.
NOTES
- Opt for lean ground beef (93% or 96%) to avoid extra grease.
- Customize the heat of the filling by using mild, medium, or hot salsa based on your preference.
- Be sure to drain both the beans and corn to avoid a soggy filling.
- Garnish with your favorite taco toppings like sour cream, avocado, fresh tomatoes, olives, or cilantro.
- Leftovers can be stored in the fridge for up to 4 days. Wrap the casserole tightly in plastic wrap for storage.
- For longer storage, freeze for up to 3 months. To reheat, thaw overnight in the fridge and microwave or bake at 375°F for 15-18 minutes.
Substitutions
- Ground Beef: Swap for ground turkey or chicken.
- Kidney Beans: Replace with black beans or any other preferred beans.
- Corn: Use frozen or fresh corn.
- Salsa: Use canned tomatoes with green chilies (like Rotel) for a different flavor.
- Cornbread Add-ins: Enhance the cornbread by mixing in diced chilies, jalapeños, bell peppers, cilantro, chili powder, or cumin for added flavor.
