Easy Cornbread Cowboy Casserole With Beef And Beans
This Easy Cornbread Cowboy Casserole is a comforting and hearty dish that combines the rich flavors of a ground beef and ranch style beans mixture with a classic cheesy cornbread topping. This cowboy casserole recipe is a hearty meal and is perfect for busy weeknights or a weekend dinner with friends.
Servings: 8
Calories: 529kcal
Ingredients
For the meat filling
- 1 ⅓ lb lean ground beef
- 15.25 oz canned corn
- 15.5 oz canned pinto beans
- 10 oz can Rotel
- 1 cup yellow onion diced
- 1 cup red bell pepper diced
- 1 cloves garlic minced
- 1 oz taco seasoning
For the cornbread topping
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 5 tablespoon unsalted butter melted
- 1 cup shredded cheddar cheese
Optional toppings
- cilantro
- sour cream
- salsa
- avocado
- green onions
- jalapeno peppers
Instructions
- Preheat your oven to 375. If using a dutch oven, proceed to step 2. If using a baking dish prepare prepare the dish by spraying it with non-stick cooking spray. Set aside.
- Heat a large skillet over medium heat. Add the onions, red pepper and ground beef and cook for 5-6 minutes, until the beef is browned and cooked through, the onions are translucent and the peppers are soft. Drain well.
- Add the garlic and cook for 1 minute more, then remove from heat. Stir in the Rotel, beans, corn, and taco seasoning, and spread evenly into whatever dish you're baking the casserole in.
- While the beef is cooking, mix up the cornbread batter. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl until fully combined. In a separate bowl, combine the milk, eggs and butter. Create a well in the center of the dry ingredients and slowly pour the milk mixture into the center. Whisk well to combine (don’t over-mix!), and gently fold in the cheese.
- Carefully spoon the cornbread batter over the top of the beef base, spreading it to the edge of the skillet so that they are completely covered.
- Bake the casserole for 25-30 minutes in the preheated oven, or until a toothpick inserted into the cornbread comes out clean. The cornbread should be crispy on the top and golden brown in color.
- Garnish the dish with cilantro, and serve with sour cream, salsa, jalapeno slices or hot sauce.
Notes
- Check on the casserole periodically throughout the cooking time. If the cornbread starts to brown too quickly, cover it with foil so that the top doesn't burn.
- Store leftovers in an airtight container for up to three days in the refrigerator.
- Make it vegetarian by subbing out the beef for extra beans or veggies.
Nutrition
Calories: 529kcal | Carbohydrates: 57g | Protein: 30g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1150mg | Potassium: 770mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1435IU | Vitamin C: 32mg | Calcium: 290mg | Iron: 5mg
