Cornbread Cowboy Casserole
Cornbread cowboy casserole: taco-seasoned ground beef, corn, kidney beans and salsa under melted cheese and a corn muffin mix topping made with creamed corn and sour cream. Serves 6.
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Ingredients
- 2 pounds lean ground beef
- 1 can canned corn 14 ounces, drained
- 1 can kidney beans 14.5 ounces, drained
- 2 cups salsa
- 1 packet taco seasoning 1 ounce
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded cheese such as Colby Jack
- 1 box corn muffin mix 8.5 ounces
- 1 can creamed corn 8.25 ounces
- 2 tablespoons milk
- 1/4 cup sour cream
Instructions
- Heat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
- Brown the ground beef in a large skillet over medium-high heat until it is no longer pink and reaches 160°F on a food thermometer. Drain off any excess grease.
- Add the corn, kidney beans, salsa, taco seasoning, water, salt, pepper and garlic powder to the beef. Stir to combine.
- Pour the beef mixture into the prepared baking dish and top it with the shredded cheese.
- In a medium bowl, mix the corn muffin mix, creamed corn, milk and sour cream until you have a thick batter.
- Spoon the batter evenly over the beef and cheese.
- Bake for 35 to 40 minutes, until the topping is cooked through and golden brown and the center of the casserole reaches 165°F on a food thermometer. If the top is getting too dark, cover the casserole with foil.
Notes
Leftovers: refrigerate within 2 hours, eat within 3 to 4 days or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 756kcalCarbohydrates: 57.4gProtein: 43.1gFat: 40gSodium: 2044mgFiber: 8.1gSugar: 15.5g