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Cowboy Cornbread Casserole

A hearty casserole featuring seasoned beef, black beans, corn, and cornbread topping, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Beans
  • 1 pound ground beef Can substitute with ground turkey or chicken.
  • 1 can black beans, drained and rinsed Can use pinto or kidney beans as alternatives.
Vegetables and Condiments
  • 1 can corn, drained Add it after draining to prevent sogginess.
  • 1 can diced tomatoes with green chiles Use with juices for added flavor.
  • 1 onion chopped Cook with ground beef.
  • 1 tablespoon chili powder Adjust according to preferred spice level.
  • to taste Salt and pepper Add according to personal preference.
Cornbread Topping
  • 1 package cornbread mix Follow package instructions for preparation.
  • 1 cup shredded cheese Use your favorite type of cheese.
  • 1/3 cup milk Add to cornbread mix.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, cook the ground beef and chopped onion until browned, about 5-7 minutes. Drain any excess fat.
  3. In a large mixing bowl, combine the cooked beef and onions with black beans, corn, diced tomatoes, chili powder, salt, and pepper. Mix well.
  4. Prepare the cornbread mix according to the package instructions by adding the egg and milk. Stir until just combined.
Assembly
  1. In a greased baking dish, spread the beef mixture evenly across the bottom.
  2. Pour the cornbread batter over the beef mixture, spreading it out to cover completely.
  3. Sprinkle shredded cheese evenly on top of the cornbread batter.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until golden brown. A toothpick inserted should come out clean.
  2. Allow to cool for a few minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat at 350°F (175°C) for 20-25 minutes.