This beefy, cheesy, cornbread-y Cowboy Casserole is the ultimate comfort dish, perfect for chilly evenings!
I kindof have a knack for spotting recipes that are going to taste good. When I saw the recipe for Cowboy Dinner from Mel’s Kitchen Cafe, I knew it was going to be a good thing (no brainer, pretty much everything she makes is delicious). And it was. Beef, cheese and cornbread are a match made in heaven. And the salsa gives this casserole a little zip, a different taste than the usual chili flavor.
I did tweak her original recipe quite a bit for convenience and our family size.
1/2 lb ground beef
1/2 c chopped onions (use frozen!)
1 tsp minced garlic
1/4 c chopped bell pepper (optional)
1 c salsa
1 c frozen corn kernels
1/2 to 1 can of beans (I use half a can of black beans)
1 1/2 c shredded cheddar cheese
1 box Jiffy cornbread mix
1/3 c milk
1. In large skillet, brown the ground beef with onions, garlic and bell pepper.
2. Add salsa, corn and beans. Simmer for 2 minutes. Remove from heat.
3. In bowl, mix cornbread mix as directed using the egg and milk.
4. Pour beef mixture into 8×11 casserole dish. Top with cheese, and stir it into beef mixture a little.
5. Top with cornbread mixture, spreading it as much as possible.
6. Bake at 350 until cornbread is set and slightly brown (about 20 minutes).
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