Description
Cowboy Cornbread Casserole is a hearty, flavorful dish combining seasoned ground beef, beans, corn, and vegetables topped with a golden cornbread crust and melted cheddar cheese. Perfect as a comforting family meal, this casserole balances savory spices with the sweet cornbread topping, delivering a satisfying southwestern-inspired dinner.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 cup diced onion
- 1 cup diced bell pepper (green or red)
Beans and Corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14 oz) can sweet corn, drained
Spices
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Cornbread Topping
- 1 packet (8.5 oz) cornbread mix
- 1/2 cup milk
- 1 large egg
- 1 cup shredded cheddar cheese
Other
- 1 tablespoon olive oil
- Sour cream (optional, for serving)
- Green onions or cilantro (optional, for garnish)
Instructions
- Prepare the ground beef: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat to keep the dish lean.
- Sauté the vegetables: To the skillet with the beef, add diced onion and bell pepper. Cook for 3-4 minutes until they soften. Stir in garlic powder, chili powder, cumin, salt, and pepper, mixing well to infuse the flavors.
- Add the beans and corn: Stir in the drained black beans, kidney beans, and sweet corn. Cook for an additional 2-3 minutes to heat through. Once done, remove from heat and set aside.
- Prepare the cornbread mix: In a separate bowl, follow the package instructions to prepare the cornbread batter, combining the cornbread mix with 1/2 cup milk and 1 large egg until smooth.
- Assemble the casserole: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread the beef and vegetable mixture evenly across the bottom of the dish. Pour the prepared cornbread batter over the mixture, spreading it evenly to cover the surface.
- Bake the casserole: Sprinkle shredded cheddar cheese evenly on top of the cornbread batter. Bake in the preheated oven for 25-30 minutes, or until the cornbread turns golden brown and a toothpick inserted in the center comes out clean.
- Serve: Allow the casserole to cool for 5-10 minutes before slicing. Optionally top servings with sour cream and garnish with chopped green onions or cilantro for added freshness. Serve warm and enjoy.
Notes
- Drain excess fat from the ground beef to reduce greasiness and keep the casserole light.
- Choose either green or red bell peppers based on your flavor preference or what you have available.
- Using fresh or homemade cornbread batter can enhance flavor, but the packet mix keeps this recipe quick and convenient.
- Optional toppings like sour cream and fresh herbs add creaminess and a burst of freshness.
- Make sure to rinse canned beans to reduce sodium content and improve taste.
- This casserole can be prepared a day ahead and reheated, making it great for meal prep.
