Cowboy Cornbread Casserole
A hearty and comforting casserole featuring a delicious blend of ground beef, beans, corn, and a fluffy cornbread topping that bakes to golden perfection.
Ingredients
Main Ingredients
- 1 pound ground beef Use grass-fed beef for richer flavor.
- 1 onion, chopped Yellow or white onions work best for sweetness.
- 1 bell pepper, chopped Any color will do, but red adds a sweeter touch.
- 1 can black beans, drained and rinsed Look for low-sodium varieties.
- 1 can corn, drained Frozen corn can be a delicious substitute.
- 1 can diced tomatoes Fire-roasted tomatoes can elevate the flavor.
- 1 packet taco seasoning Consider homemade seasoning for stronger flavor.
- 1 cup shredded cheese Cheddar or a Mexican blend is delightful.
- 1 box cornbread mix Look for a high-quality brand without preservatives.
- 1 whole egg Use organic eggs for the best flavor.
- 1 cup milk You can substitute with almond milk or another dairy alternative.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). This ensures that your casserole cooks evenly.
- In a large skillet, cook the ground beef with chopped onion and bell pepper until browned, about 5-7 minutes.
- Stir in black beans, corn, diced tomatoes, and taco seasoning. Simmer for about 5 minutes.
- In a separate bowl, prepare the cornbread mix according to package instructions, adding in the egg and milk.
- In a greased baking dish, layer the beef mixture, then pour the cornbread batter on top.
- Sprinkle with shredded cheese over the top.
- Bake for 30-35 minutes or until the cornbread is golden and cooked through.
- Let cool slightly before serving.
Notes
Leftovers can be stored in the fridge for up to 4 days. You can also freeze portions for easy reheating. Makes a great breakfast with a sunny-side-up egg on top!