Cowboy Cornbread Casserole

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Description:
Cowboy Cornbread Casserole is a hearty and delicious dish that combines savory ground beef, beans, and corn with a layer of sweet cornbread on top. This easy-to-make casserole is a comforting, crowd-pleasing meal perfect for family dinners or potlucks. The contrast between the rich, flavorful filling and the fluffy, golden cornbread makes it irresistible!

Ingredients:

  • Ground beef: 1 lb (450 g)
  • Onion (chopped): 1 medium
  • Garlic (minced): 3 cloves
  • Canned black beans (drained and rinsed): 1 can (15 oz / 425 g)
  • Canned corn (drained): 1 can (15 oz / 425 g)
  • Diced tomatoes with green chilies (Rotel): 1 can (10 oz / 283 g)
  • Tomato sauce: 1 cup (240 ml)
  • Taco seasoning: 1 packet (1 oz / 28 g)
  • Cheddar cheese (shredded): 2 cups (200 g)
  • Cornbread mix: 1 box (about 8.5 oz / 240 g)
  • Eggs: 1 large (for cornbread mix)
  • Milk: ⅓ cup (80 ml, or as directed on cornbread mix package)
  • Olive oil: 1 tbsp
  • Salt and pepper to taste
  • Optional toppings: Sour cream, sliced green onions, jalapeños

Instructions:

  1. Preheat the oven:
    Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
  2. Cook the beef mixture:
    In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up, until browned and fully cooked, about 7-8 minutes. Drain excess fat if necessary.
  3. Add onions and garlic:
    Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 3-4 minutes until softened.
  4. Add beans, corn, and tomatoes:
    Stir in the black beans, corn, diced tomatoes with green chilies, and tomato sauce. Sprinkle in the taco seasoning and stir to combine. Simmer the mixture for about 5 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
  5. Prepare the cornbread batter:
    In a medium bowl, prepare the cornbread mix according to the package instructions by combining the mix with the egg and milk. Stir until smooth.
  6. Assemble the casserole:
    Pour the beef mixture into the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese evenly over the top of the beef mixture. Pour the cornbread batter over the cheese layer, spreading it out gently with a spatula.
  7. Bake:
    Bake the casserole in the preheated oven for 20-25 minutes, or until the cornbread topping is golden brown and cooked through (test by inserting a toothpick, which should come out clean).
  8. Serve:
    Let the casserole cool for a few minutes before slicing and serving. Garnish with optional toppings like sour cream, sliced green onions, or jalapeños for extra flavor.

Tips for Success:

  • Cornbread mix: If you prefer homemade cornbread, you can use your favorite recipe in place of the boxed mix.
  • Extra heat: Add chopped jalapeños or a dash of hot sauce to the beef mixture for a spicier kick.
  • Cheese: You can use a combination of cheeses like Monterey Jack or pepper jack for added flavor.

Recommendations:

  • Side dishes: Serve with a fresh green salad or a side of guacamole for a balanced meal.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
  • Freezing: This casserole can be frozen. Let it cool completely, then wrap tightly in foil and plastic wrap. Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 580
  • Protein: 30 g
  • Fat: 30 g
  • Carbohydrates: 49 g
  • Fiber: 8 g
  • Sugar: 6 g
  • Sodium: 1250 mg

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