✨ Easy Cowboy Cornbread Casserole ✨

#dinnerideas #lemon8challenge

Ingredients:

Meat

2 lbs Ground beef, lean

Produce

1 14 ounce can Corn, canned

1 8.25 ounce can Creamed corn

1/2 tsp Garlic powder

1 14.5 ounce can Kidney beans, canned

Condiments

2 cups Salsa

Baking & Spices

1/2 tsp Black pepper

1 8.5 ounce box Jiffy corn muffin mix

1 tsp Salt

1 1 ounce packet Taco seasoning

Dairy

1 1/2 cups Cheese

2 tbsp Milk

1/4 cup Sour cream

Liquids

1 cup Water

Directions:

1. Preheat the oven to 350°.

Filling:

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. Pour mixture into a 9×13 baking dish that has been sprayed with nonstick spray. Top with shredded cheese and set aside.

Topping:

4. 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.

5. Bake for 35-40 minutes or until the topping is cooked through and golden brown. Store leftovers covered in the refrigerator.

Notes:

Use a lean ground beef so that you don’t have to worry about draining grease. A 93 or 96 percent lean works wonderfully.

Adjust the heat of the filling with salsa. Choose a mild, medium or hot salsa according to how much spice your family likes.

Be sure to drain the beans and corn before adding them to the ground beef. Skipping this step will give you a soupy filling.

Garnish with your favorite taco toppings. Sour cream, diced avocado, fresh tomatoes, sliced olives and cilantro all taste wonderful with this dish.

Wrap the leftover cowboy cornbread casserole with plastic wrap and store in the refrigerator for up to 4 days.

Freeze this casserole for up to 3 months. To thaw, place the casserole in the refrigerator overnight.

There are a couple ways to reheat this dinner recipe. It can easily be microwaved until warm or preheat your oven to 375 degrees and bake for 15-18 minutes.

Substitutions:

Ground Beef: Ground turkey or chicken.

Kidney Beans: Use black beans or another bean of choice.

Corn: Frozen or fresh corn can be used with great results.

Salsa: Canned tomatoes with green chilies {Rotel}.

Cornbread Add-in Ideas: Spice up the cornbread mixture with diced chilies, jalapeño, bell peppers, cilantro or chili powder and cumin.

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