Description
This Cowboy Cornbread Casserole is a hearty and comforting dish combining seasoned ground beef, black beans, corn, and spicy diced tomatoes topped with melted cheddar cheese and a golden cornbread crust. Perfect for a family dinner, it’s easy to prepare and delivers a satisfying blend of smoky, savory, and slightly spicy flavors.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
Spices and Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
Toppings and Cornbread
- 1 cup shredded cheddar cheese
- 1 (8.5 oz) box cornbread mix
- 1/3 cup milk (or as directed on cornbread mix)
- 1 egg (or as directed on cornbread mix)
- Optional: chopped scallions or jalapeños for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole later.
- Cook Ground Beef: In a large skillet over medium heat, cook the lean ground beef until browned, making sure to break it up as it cooks. Drain any excess fat from the skillet to keep the dish leaner.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 2 to 3 minutes until the onion softens and becomes translucent.
- Add Beans, Corn, Tomatoes and Spices: Stir in the drained black beans, drained corn, canned diced tomatoes with green chilies, chili powder, cumin, salt, and pepper. Let the mixture simmer for about 5 minutes so the flavors meld together.
- Transfer Mixture to Baking Dish: Pour the beef and vegetable mixture into a greased 9×13-inch baking dish and spread it out evenly.
- Add Cheese Layer: Sprinkle 1 cup of shredded cheddar cheese evenly over the beef mixture for a melty, flavorful layer.
- Prepare Cornbread Batter: In a separate bowl, prepare the cornbread mix according to the package directions, typically by mixing in milk and egg.
- Top with Cornbread Batter: Pour the prepared cornbread batter over the cheese layer and gently spread it to cover the entire surface evenly.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes, until the cornbread is golden brown on top and cooked through.
- Cool and Serve: Let the casserole cool for 5 minutes before serving. Optionally, garnish with chopped scallions or jalapeños for added freshness and heat.
Notes
- Make sure to drain the ground beef fat well to avoid a greasy casserole.
- You can substitute the canned diced tomatoes with green chilies for regular diced tomatoes if you prefer less heat.
- For a spicier version, add extra jalapeños into the beef mixture or as a topping.
- This casserole can be refrigerated and reheated for up to 3 days.
- For gluten-free option, use a gluten-free cornbread mix.
- To make it vegetarian, replace ground beef with a plant-based ground meat or additional beans and vegetables.
