Cowboy Cornbread Casserole

This mouthwatering dish combines the best of Tex-Mex flavors with the comforting goodness of cornbread. Not only is it a crowd-pleaser, but it's also incredibly easy to prepare

Print Recipe

Prep Time 15

Cook Time 40

Additional Time 5

Total Time 1

Course Casserole, Main Course

Cuisine American

Ingredients

2 pounds ground beef
1 small onion chopped (Optional)
1 red bell pepper chopped
3 fresh jalapeños seeded and chopped OR 1 small can of chopped green chilis
1 15 ounce can of pinto beans, drained
Salt and pepper to taste
2 teaspoons cumin
2 7 ounce packages sweet yellow cornbread mix (such as Martha White or Jiffy) I used Jiffy.
2/3 cup milk
2 eggs
1 15 ounce can creamed corn
2 cups shredded Cheddar cheese
4 Tablespoons melted butter or more to taste (Optional)

Instructions

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 10 minutes. Drain and discard grease. Add onion and peppers; cook until soft, about 5 minutes more. Stir in drained pinto beans.
Preheat the oven to 425F degrees F (218 degrees C).
Combine cornbread mix, milk, and eggs in a large bowl. Stir in creamed corn.
Spread beef mixture in the bottom of a 9 X 13 baking dish.Sprinkle Cheddar cheese on top. Pour cornbread batter over cheese.
Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 35-40 minutes. If it starts to brown too much, cover lightly with foil. Remove from the oven and spread melted butter over the top. Let cool for 10 minutes before cutting.   Note:
The directions for making the cornbread are based on the particular brand mentioned. Follow instructions on the package for the brand you

Video

Notes

The directions for making the cornbread are based on the particular brand mentioned. Follow instructions on the package for the brand you are using.

Keyword Brunch, Casserole, Lunch, Side