Easy Cowboy Cornbread Casserole (Print Version)

# Ingredients:

→ Ground Beef Filling

01 - 2 pounds lean ground beef
02 - 14 ounce can canned corn, drained
03 - 14.5 ounce can canned kidney beans, drained
04 - 2 cups salsa
05 - 1 ounce packet taco seasoning
06 - 1 cup water
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon garlic powder
10 - 1 1/2 cups shredded cheese (Colby Jack recommended)

→ Cornbread Topping

11 - 8.5 ounce box Jiffy corn muffin mix
12 - 8.25 ounce can creamed corn
13 - 2 tablespoons milk
14 - 1/4 cup sour cream

# Instructions:

01 - Preheat the oven to 350°F. Spray a 9x13 baking dish with nonstick spray.
02 - Brown 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.
03 - Pour the meat mixture into the prepared 9x13 baking dish. Top with shredded cheese and set aside.
04 - 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.
05 - Bake for 35-40 minutes or until the topping is cooked through and golden brown.
06 - Serve hot. Store leftovers covered in the refrigerator for up to 4 days.

# Notes:

01 - Use lean ground beef (93% or 96%) to avoid excess grease
02 - Adjust spice level by choosing mild, medium or hot salsa
03 - Be sure to drain beans and corn well to prevent a soupy filling
04 - Can be frozen for up to 3 months
05 - Garnish with taco toppings like sour cream, avocado, tomatoes, olives or cilantro