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Cowboy Cornbread Casserole: The Ultimate Comfort Food for Busy Weeknights

Cowboy Cornbread Casserole
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This Cowboy Cornbread Casserole is a hearty, comforting dish perfect for busy weeknights. It combines savory ground beef, veggies, and a creamy sauce, all topped with a golden layer of Jiffy cornbread. It’s a crowd-pleaser that’s easy to make and packed with flavor. Serve it with your favorite toppings for a complete meal!

Ingredients

Scale
  • 1/2 yellow or white onion, diced
  • 1/2 red bell pepper, seeds and membranes removed, diced
  • 1 lb. ground beef
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. smoked paprika (or sweet paprika)
  • 1/2 tsp. ground black pepper
  • 1 tsp. kosher salt
  • 10.5 oz. can Campbell’s Cream of Chicken Soup
  • 10 oz. can diced tomatoes with green chilies (such as Rotel)
  • 1/3 cup sour cream
  • 2 cups shredded cheddar or Colby Jack cheese, divided
  • 2 (8.5 oz) boxes Jiffy Corn Muffin Mix
  • 14 oz. can cream-style corn
  • 1/2 cup milk
  • 2 eggs, beaten

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
  2. Cook the Veggies and Beef:
    • In a large skillet over medium-high heat, add a drizzle of olive oil. Once hot, sauté the diced onions and bell peppers for 2-3 minutes.
    • Add the ground beef, granulated garlic, smoked paprika, salt, and pepper. Cook until the beef is fully browned and no pink remains. Drain any excess fat.
  3. Combine the Filling:
    • Stir in the cream of chicken soup, diced tomatoes (drained), sour cream, and 1 cup of shredded cheese. Mix until well combined. Set aside.
  4. Prepare the Cornbread Batter:
    • In a large mixing bowl, combine both boxes of Jiffy Corn Muffin Mix, cream-style corn, milk, and beaten eggs. Stir until just combined (do not overmix).
  5. Assemble the Casserole:
    • Spread the cornbread batter evenly into the prepared baking dish.
    • Carefully spoon the ground beef mixture over the cornbread batter, spreading it evenly. Do not mix the layers.
    • Sprinkle the remaining 1 cup of shredded cheese over the top.
  6. Bake:
    • Bake uncovered on the center oven rack for 30-35 minutes, or until a knife inserted into the cornbread layer comes out clean.
  7. Serve:
    • Let the casserole cool for 5-10 minutes before serving. Top with sour cream, diced tomatoes, chopped cilantro, or other favorite toppings.

Notes

  1. Customize the Heat: Use mild or hot diced tomatoes with green chilies depending on your spice preference.
  2. Cheese Options: Swap cheddar for pepper jack or Monterey Jack for a different flavor profile.
  3. Make Ahead: Assemble the casserole ahead of time and refrigerate until ready to bake. Add 5-10 minutes to the baking time if starting from cold.
  4. Toppings: Add fresh cilantro, avocado, or jalapeños for extra flair.

Nutrition

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