Turn regular bread into the main dish with this Cowboy Cornbread casserole that puts ground beef, beans, corn, cheese and cornbread into a hearty meal. I love the way the house smells when cooking. The cornbread always smells when baking, but these ingredients and seasonings raise the bar! Make sure to keep this quick, easy, and filling recipe on hand when you have a family or group hungry to feed it. Cowboy cornbread casserole everyone loves this dinner because it’s a classic. I also like to call it “Lazy Tamale Pie” because it’s very similar … just easier to make. This meal is perfect to feed a crowd and can be easily customized to your taste. You can add jalapeno to the plate and you can customize all toppings and sides. My favorite is adding a bit of sour cream, pico de gallo, and cottage cheese (the crumbly white cheese that elevates the serving). To start, you will need 2 cans of the cornbread mixture plus the eggs and milk required for the mixture (2 eggs and 2/3 cup of milk). These classic boxes of cornbread cost around $ 1. Gotta love it! Mix the cornbread mixture as usual and set it aside. Next, roast 1-2 pounds of ground beef. I try to find a pack of ground beef about 1.5 lbs. After they’re browned and filtered, you’ll add some taco seasoning, a can of corn (filtered), a can of pinto beans (not drained), and a can of rutile (not drained). If you are not familiar with Rotel or if you don’t carry it in your store, it is simply a box of sliced tomatoes and diced green peppers. You can usually find them near cans of marinated tomatoes. Ingredients for Cowboy’s cornbread casserole, gently flip ingredients over with ground meat. Let it simmer for about 5 minutes while the flavors combine. Now is the time to prep your 9 x 13 ” baking dish with a nonstick spray. Then pour the cornbread mixture into the skillet and mix everything together until combined. Pour the delicious Cowboy Bread Casserole mixture into the baking dish. Cover the plate with tin foil to make sure the plate will retain moisture. Bake at 425 degrees for 45 minutes or until a clean toothpick comes out. Tucking the center of anything you’re baking with a toothpick is a great way to check if the dish is done. Each oven is a little different so this is a great way to make sure they’re cooked. The casserole is very moist and addictive. Not to mention it’s super chubby too! Since I’ve been such a sucker for Mexican food, I’ve added pico de gallo or salsa. However, this is where you can get creative and add whatever you want on top. Or don’t add anything at all and enjoy it as-is! You cannot go wrong. Cowboy Cornbread Casserole is easy to prepare, easy to serve, and an easy way to feed a hungry family. I definitely like good casseroles. The house smells good, everyone feels hungry while cooking, and cleaning is very easy. Enjoy! More Smart School House casseroles to try next: You will need 2 cans of cornbread, 2 eggs, and 2/3 cup of 1-2 lb milk. Of ground beef 1 packet of rutile or a packet of sliced tomatoes with diced chili pepper 1 packet of corn (drained) 1 packet of pinto beans can be replaced with beans on the ranch style for more flavor 1 cup of grated Mexican cheese 1 pack of taco seasoning additives as desired Other required supplies: 9 x 13 baking dish non-stick spray large frying pan foil mixing bowl directions toothpick Preheat oven to 425 ° C In mixing bowl, prepare cornbread by mixing eggs and milk (same directions as shown in box) . Sit aside. Brown the ground meat, drain and add taco seasonings, cheese, rutile (unfiltered), beans (unrefined) and corn (drained) to the ground meat mixture and simmer for about 5 minutes. Cornbread mixture into the meat mixture and stir until well combined, pour everything into a baking dish and bake for 45 minutes or until a toothpick comes out from the center clean
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