Cowboy Cornbread Casserole
Cowboy Cornbread Casserole
Ingredients
For the Meat and Bean Filling
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes, 14 1/2 ounces, undrained
- 1 can tomato sauce, 8 ounces
- 1 can black beans, 15 ounces, rinsed and drained
- 1 1/2 cups frozen corn
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese, divided
For the Cornbread Topping
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/4 cup vegetable oil
For Garnish
- 1/4 cup fresh cilantro, chopped, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 2 min•🌡️ 375
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is fully browned. Drain any excess fat from the skillet.
⏱️ 8 min
- 3
Add the diced yellow onion, red bell pepper, and green bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
⏱️ 7 min
- 4
Stir in the undrained diced tomatoes, tomato sauce, rinsed and drained black beans, frozen corn, chili powder, ground cumin, dried oregano, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes, allowing the flavors to meld.
⏱️ 8 min
- 5
Pour the meat and bean mixture evenly into the prepared 9x13 inch baking dish. Sprinkle 1/2 cup of the shredded cheddar cheese over the filling.
⏱️ 2 min
- 6
In a medium bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and 1/2 teaspoon of salt for the cornbread topping.
⏱️ 2 min
- 7
In a separate small bowl, whisk together the large egg, milk, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; a few small lumps are acceptable.
⏱️ 2 min
- 8
Carefully spoon and spread the cornbread batter evenly over the meat and bean filling in the baking dish.
⏱️ 2 min
- 9
Bake the casserole for 20 to 25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
⏱️ 25 min•🌡️ 375
- 10
Remove the casserole from the oven. Sprinkle the remaining 1 cup of shredded cheddar cheese over the hot cornbread topping. Return the casserole to the oven for an additional 5 to 7 minutes, or until the cheese is completely melted and bubbly.
⏱️ 7 min•🌡️ 375
- 11
Let the casserole rest for 5 to 10 minutes before serving to allow it to set. Garnish with fresh chopped cilantro, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cowboy Cornbread Casserole
Ingredients
For the Meat and Bean Filling
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes, 14 1/2 ounces, undrained
- 1 can tomato sauce, 8 ounces
- 1 can black beans, 15 ounces, rinsed and drained
- 1 1/2 cups frozen corn
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese, divided
For the Cornbread Topping
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/4 cup vegetable oil
For Garnish
- 1/4 cup fresh cilantro, chopped, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 2 min•🌡️ 375 - 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is fully browned. Drain any excess fat from the skillet.
⏱️ 8 min - 3
Add the diced yellow onion, red bell pepper, and green bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
⏱️ 7 min - 4
Stir in the undrained diced tomatoes, tomato sauce, rinsed and drained black beans, frozen corn, chili powder, ground cumin, dried oregano, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes, allowing the flavors to meld.
⏱️ 8 min - 5
Pour the meat and bean mixture evenly into the prepared 9x13 inch baking dish. Sprinkle 1/2 cup of the shredded cheddar cheese over the filling.
⏱️ 2 min - 6
In a medium bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and 1/2 teaspoon of salt for the cornbread topping.
⏱️ 2 min - 7
In a separate small bowl, whisk together the large egg, milk, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; a few small lumps are acceptable.
⏱️ 2 min - 8
Carefully spoon and spread the cornbread batter evenly over the meat and bean filling in the baking dish.
⏱️ 2 min - 9
Bake the casserole for 20 to 25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
⏱️ 25 min•🌡️ 375 - 10
Remove the casserole from the oven. Sprinkle the remaining 1 cup of shredded cheddar cheese over the hot cornbread topping. Return the casserole to the oven for an additional 5 to 7 minutes, or until the cheese is completely melted and bubbly.
⏱️ 7 min•🌡️ 375 - 11
Let the casserole rest for 5 to 10 minutes before serving to allow it to set. Garnish with fresh chopped cilantro, if desired.
⏱️ 10 min