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