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cowboy cornbread casserole in a large cast iron skillet. A spoon has removed one serving from the side of the pan.
5 from 1 vote

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.
Author Diana
Servings 8 Servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Equipment

Ingredients

  • 1 tablespoon (15 ml) olive oil not extra virgin
  • 1 ½ pounds (620 g) 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 (280 g) ROTEL fire-roasted tomatoes and green chilies or diced tomatoes, do not drain
  • 1 15.5-oz can (400 g) pinto beans drained - Berlotti beans in the UK
  • 2 cups frozen corn
  • Salt to taste
  • 2 cups (224 g) shredded cheddar cheese
  • 1 - 8.5-oz package (240 g) Jiffy Corn muffin mix
  • 1 large egg at room temperature
  • ⅓ cup (80 ml) whole milk
  • 2 tablespoons (26 g) unsalted butter melted

Instructions

  • Preheat the oven to 350°F (180°C), or 160°C if using a fan oven.
  • 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.
  • Add taco seasoning, and 2 tablespoons of water and cook for 2 minutes.
  • 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.
  • 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.
  • To prepare the cornbread mixture, in a bowl, combine the corn muffin mix with the egg, milk, and melted butter.
  • Spoon the cornbread mixture all over the meat mixture as evenly as possible.
  • 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.

Notes

  • Add other ingredients: There are many different ways to make cornbread casserole, and this recipe can serve as a starting point for you. Feel free to add other veggies such as bell peppers and mushrooms, or adjust the seasonings to your liking.
  • Add Toppings: For serving, consider adding a dollop of sour cream, extra cheese, chopped avocado, or salsa.
  • To Store: Store leftover cowboy cornbread casserole in an airtight container in the fridge for up to 3 days.
  • To Freeze: You can freeze this casserole (fully baked and cooled) for up to 3 months. Reheat, covered, in a 375°F oven until it's heated through.
  • To Make Ahead: Prepare the casserole in the morning or the day ahead and keep it covered in the fridge until dinner time. Then bake as directed in the recipe.

Nutrition

Serving: 9ounces | Calories: 646kcal | Carbohydrates: 50g | Protein: 31g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 558mg | Potassium: 761mg | Fiber: 9g | Sugar: 8g | Vitamin A: 557IU | Vitamin C: 8mg | Calcium: 291mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/cowboy-cornbread-casserole/