Make this hearty, one-pan Cowboy Cornbread Casserole using a boxed mix for a quick and satisfying weeknight dinner.
Author:sarahthompson
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound ground beef
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) whole kernel corn, drained
1 can (10.75 ounces) cream of mushroom soup
1 cup shredded cheddar cheese
1 box (8.5 ounces) cornbread mix (prepared according to package directions)
Salt and pepper to taste
Paprika for seasoning
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
Brown the ground beef in a skillet over medium heat. Drain off any excess grease.
In a large bowl, combine the cooked ground beef, drained black beans, drained corn, cream of mushroom soup, half of the shredded cheddar cheese, salt, pepper, and paprika. Mix these ingredients well.
Spread the beef mixture evenly into the prepared baking dish.
Prepare the cornbread mix according to the package directions. This usually involves adding milk and eggs.
Pour the prepared cornbread batter directly over the beef mixture in the baking dish. Spread it gently to cover the filling.
Bake for 25 to 30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Remove the casserole from the oven. Sprinkle the remaining cheddar cheese over the top. Let it sit for 5 minutes so the cheese melts.
Cut into portions and serve hot.
Notes
For a Tex-Mex flavor, substitute the cream of mushroom soup with one can of cream of chicken soup mixed with one small can of diced green chilies.
You can add one small can of drained Rotel tomatoes with the beef mixture for extra zest.
This casserole reheats well for leftovers the next day.