Cowboy Cornbread Casserole
This hearty casserole combines ground beef, black beans, corn, and spicy diced tomatoes, topped with a cheesy cornbread layer for a boldly flavorful American dinner.
Equipment
- 1 large skillet
- 1 9x13-inch baking dish greased
- 1 mixing bowl
Ingredients
- 1 pound ground beef
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 10 oz diced tomatoes with green chilies
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 package 8.5 oz cornbread mix
- 1/3 cup milk
- 1 egg
Instructions
- Preheat oven to 400°F (200°C).
- Brown ground beef in a large skillet over medium heat until fully cooked, then drain excess fat.
- Add chopped onion and minced garlic to the skillet and cook until onion is translucent about 3 to 4 minutes.
- Stir in black beans, corn, diced tomatoes with green chilies, chili powder, cumin, salt, and pepper. Cook for 5 more minutes.
- Transfer the beef and bean mixture to a greased 9x13 inch baking dish and sprinkle shredded cheddar cheese evenly over the top.
- In a separate bowl, combine cornbread mix, milk, and egg. Stir until just combined.
- Pour the cornbread batter evenly over the cheese layer in the baking dish.
- Bake for 20 to 25 minutes or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Notes
- Add bell peppers or zucchini for extra vegetable flavor.
- Make ahead and reheat before serving for convenience.
- Store leftovers covered in the refrigerator for up to 3 days.