Cowboy Cornbread Casserole Recipe
You’ll love everything about this easy recipe. Topped with a layer of cornbread and baked until golden brown, it’s hearty and delicious!
Servings 8 servings
Calories 651kcal
Equipment
- 9x13 casserole dish
Ingredients
- 2 boxes Jiffy Cornbread Mix
- 2 eggs
- ⅔ cup milk
- 1 ½ pounds lean ground beef
- 1 cup yellow onion diced
- 14.5 ounce can corn lightly drained
- 10 ounce Ro*tel do not drain.
- 14.5 ounce pinto beans do not drain.
- 1 ounce taco seasoning
Instructions
- Preheat the oven to 375 degrees. Prepare baking dish by spraying it with non-stick cooking spray, and set aside.
- In a medium mixing bowl, mix cornbread according to package instructions using eggs and milk, and set aside.
- In a large skillet over medium heat, brown ground beef with the diced onion until no longer pink. Drain well. Add the Rotel, beans, corn, and taco seasoning.
- Spoon meat mixture into the prepared casserole dish. Spoon cornbread overtop and smooth evenly.
- Bake uncovered in preheated oven for 40 minutes or until a toothpick inserted into the middle of the casserole comes out clean. Cover loosely with foil and allow to sit 10 minutes before serving.
Notes
Garnish with a dollop of sour cream, fresh cilantro, sliced green onions, or pico de gallo.
Nutrition
Calories: 651kcal | Carbohydrates: 107g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 977mg | Potassium: 682mg | Fiber: 10g | Sugar: 57g | Vitamin A: 444IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 5mg