Cowboy Casserole with Cornbread Topping
Hearty comfort food with a TexMex flair! Easy to make, fun to serve, and satisfying to eat. This one is a keeper!
Servings 6
Equipment
- 1 Large skillet
- 1 9 x 13 baking dish
Ingredients
- 1 pound ground beef
- 1 can black beans 15 oz, drained and rinsed
- 1 can corn 15 oz, drained
- 1 can diced tomatoes with green chilies 10 oz
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 pkg cornbread mix 8.5 oz
- 1/3 cup milk
- 1 egg
Instructions
- Preheat oven to 400°F (200°C).
- Lightly grease a 9 x 13 baking dish.
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet, cooking for 3-4 minutes until the onion is translucent.
- Stir in the black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
- Transfer the beef and bean mixture to a greased 9×13 inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- In a separate bowl, combine the cornbread mix, milk, and egg. Stir until just combined, then pour the cornbread batter over the cheese layer in the baking dish.
- Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.