Easy Cowboy Cornbread Casserole

Easy Cowboy Cornbread Casserole

from practicallyhomemade.com
55 min

A delicious ground beef filling is topped with a quick cornbread topping and baked to perfection for the ultimate dinner.

Ingredients

  • 2 pounds lean ground beef
  • 14 ounce can canned corn ({drained})
  • 14.5 ounce can canned kidney beans ({drained})
  • 2 cups salsa
  • 1 ounce packet taco seasoning
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 ½ cups shredded cheese ({I used Colby Jack})
  • 8.5 ounce box Jiffy corn muffin mix
  • 8.25 ounce can creamed corn
  • 2 tablespoons milk
  • ¼ cup sour cream

Directions

  1. 1

    Preheat the oven to 350°.

  2. 2

    Begin by browning the ground beef in a large skillet over medium-high heat. Drain off any excess grease. Add corn, kidney beans, salsa, taco seasoning, water, salt, pepper and garlic powder. Stir to combine.

  3. 3

    Combine the corn muffin mix, creamed corn, milk and sour cream in a medium bowl. Mix until you have a thick batter. Spoon mixture evenly over the ground beef and cheese.