Cowboy Cornbread Casserole
Cowboy Cornbread Casserole is a comforting, filling meal with ground beef and Tex Mex flavors, baked in a cast iron skillet for easy cleanup.
Ingredients
- 1 tablespoon olive oil (not extra virgin)
- 1 ½ pounds ground beef (90/10 lean)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 10-oz can ROTEL fire-roasted tomatoes and green chilies (or diced tomatoes, do not drain)
- 1 15.5-oz can pinto beans (drained - Berlotti beans in the UK)
- 2 cups frozen corn
- Salt (to taste)
- 2 cups shredded cheddar cheese
- 1 - 8.5-oz package Jiffy Corn muffin mix
- 1 large egg (at room temperature)
- ⅓ cup whole milk
- 2 tablespoons unsalted butter (melted)
Directions
- 1
Preheat the oven to 350°F (180°C), or 160°C if using a fan oven.
- 2
In a 12-inch (30 cm) oven-proof skillet, over medium-high heat, heat olive oil then add the ground beef and onion, breaking it apart, and cook until browned (about 10 minutes). Add garlic, and cook for 30 seconds.
- 3
Add taco seasoning, and 2 tablespoons of water and cook for 2 minutes.
- 4
Add diced tomatoes with green chilies, pinto beans, and corn to the meat mixture. Stir and cook together for about 3 minutes then remove from heat. Taste and add salt if needed, to taste.
- 5
If you are not using an oven-proof skillet, transfer the mixture to a 9x13 inch baking pan (approx 33 x 22 cm). Then sprinkle the cheese all over the meat mixture.
- 6
To prepare the cornbread mixture, in a bowl, combine the corn muffin mix with the egg, milk, and melted butter.
- 7
Spoon the cornbread mixture all over the meat mixture as evenly as possible.
- 8
Bake in the preheated oven for 25-30 minutes or until puffed and slightly browned at the top. Remove from the oven, allow to cool for 5 minutes then serve with chopped cilantro and sour cream if desired.