Easy Cornbread Cowboy Casserole 🥘 🤠

Easy Cornbread Cowboy Casserole 🥘 🤠

Full recipe below 👇🏻

This is an easy and delicious meal. If made in a Dutch oven, it can be prepared and baked in one dish. It requires very minimal chopping and uses a boxed cornbread mix, making it super simple and perfect for week night meals. It has the perfect amount of sweetness and spice. I hope you love it as much as I do.

Easy Cornbread Cowboy Casserole 🐮

Ingredients:

For the meat filling:

1 lb ground beef

15.25 oz canned corn

15.5 oz canned pinto beans

10 oz can Rotel

1 cup onion, diced

1 cup bell pepper, diced

1 cloves garlic minced

1 oz taco seasoning

For the cornbread topping:

15 oz cornbread mix ( I used Fleischmann's Simply Homemade Corn Bread Baking Mix)

1 egg

1/3 cup butter

2/3 cup milk

Optional toppings:

cilantro

sour cream

salsa

avocado

green onions

jalapeno peppers

Instructions:

1. Preheat your oven to 375. If using a dutch oven, proceed to step 2. If using a baking dish prepare prepare the dish by spraying it with non-stick cooking spray. Set aside.

2. Heat a large skillet over medium heat. Add the onions, pepper and ground beef and cook for 5-6 minutes, until the beef is browned and cooked through, the onions are translucent and the peppers are soft. Drain well.

3. Add the garlic and cook for 1 minute more, then remove from heat. Stir in the Rotel, beans, corn, and taco seasoning, and spread evenly into the dish you're baking the casserole in.

4. While the beef is cooking, mix up the cornbread batter according to the package instructions.

5. Carefully spoon the cornbread batter over the top of the beef base, spreading it to the edge of the skillet so that they are completely covered.

6. Bake the casserole for 30 minutes in the preheated oven, or until the cornbread is baked in the middle. The cornbread should be crispy on the top and golden brown in color.

7. Garnish the dish with cilantro, and serve with sour cream, salsa, jalapeno slices or hot sauce.