Description
This Easy Cowboy Cornbread Casserole is a comforting and hearty dish combining savory ground beef, sweet corn, and zesty taco seasoning, all topped with a golden cornbread layer and melted cheddar cheese. Perfect for a family dinner, it bakes all in one dish for a deliciously simple meal.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 medium onion, chopped
- 1 can (15 oz) corn kernels, drained
- 1 can (8 oz) tomato sauce
- 1 packet taco seasoning (or 1 tablespoon homemade taco seasoning)
- Salt and pepper, to taste
- 1 tablespoon olive oil
Cornbread Topping
- 1 box (8.5 oz) cornbread mix (such as Jiffy)
- 1/4 cup milk
- 1 large egg
Topping
- 1 cup shredded cheddar cheese
Optional
- 1/2 cup sour cream (for serving)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish well and set it aside to prepare the base of your casserole.
- Cook Onion: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and fragrant.
- Brown Ground Beef: Add the ground beef to the skillet with onions and cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat from the pan to keep the dish from being greasy.
- Combine Beef Mixture: Stir in the drained corn kernels, tomato sauce, taco seasoning, salt, and pepper. Let the mixture simmer on low heat for 5 minutes, stirring occasionally to blend the flavors.
- Prepare Cornbread Batter: In a separate bowl, mix together the cornbread mix, milk, and egg until just combined. Avoid over-mixing to ensure a light and fluffy cornbread topping.
- Assemble Casserole: Spread the savory beef mixture evenly into the prepared baking dish. Carefully pour the cornbread batter over the beef layer, spreading it out evenly with a spatula.
- Add Cheese Topping: Sprinkle 1 cup of shredded cheddar cheese evenly over the cornbread batter to create a rich, cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes. The cornbread should be golden brown and a toothpick inserted into the center should come out clean.
- Cool and Serve: Let the casserole cool for 5-10 minutes before serving. Optionally, serve with a dollop of sour cream for added creaminess and flavor.
Notes
- For a spicier kick, add chopped jalapeños to the beef mixture.
- Use reduced-fat cheddar cheese to lower fat content if desired.
- The sour cream topping is optional but adds a nice creamy contrast.
- Ensure to drain excess fat from the beef to prevent a greasy casserole.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
