Description
Cornbread Cowboy Casserole is a hearty and delicious family meal that combines a savory beef filling with a fluffy cornbread topping.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles
- 1 cup salsa
- 1 tablespoon taco seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- ¼ cup butter, melted
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Brown the ground beef and onion in a large skillet over medium-high heat for 6–8 minutes. Drain excess grease.
- Add garlic and cook for 30 seconds.
- Stir in black beans, corn, diced tomatoes with green chiles, salsa, taco seasoning, smoked paprika, salt, and pepper. Simmer for 3–5 minutes.
- Stir in the cheddar cheese, then transfer the beef mixture to the baking dish.
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the egg, milk, and melted butter.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Spread the cornbread batter evenly over the beef mixture.
- Bake for 30–35 minutes, until the cornbread is golden and cooked through.
- Let cool for 5–10 minutes before serving.
Notes
- For a spicier version, add jalapeños to the beef mixture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish can be frozen for up to 2 months; reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg