2 packs of cornbread mix (59¢ each), prepared according to package instructions
For the Filling:
1.5 pounds ground beef
1 can Rotel (diced tomatoes and green chilies)
1 can whole kernel corn, drained
1 can ranch-style beans
1 cup shredded cheese
1 pack taco seasoning
Prepare the Cornbread:
Mix the two packs of cornbread according to the package instructions and set aside.
Preheat your oven to 425°F (220°C).
Prepare the Filling:
In a large skillet, brown the ground beef over medium-high heat. Once browned, drain any excess grease.
Add the taco seasoning, undrained can of Rotel, undrained ranch-style beans, and drained corn to the browned ground beef. Simmer the mixture for about 5 minutes, allowing the flavors to combine. Stir well.
Combine the Filling with the Cornbread: Stir the prepared filling into the cornbread mixture. Mix in the shredded cheese to create a complete and flavorful mixture.
Assemble the Casserole: Pour the combined mixture into a greased 9×13-inch casserole dish, spreading it out evenly.
Place the casserole dish in the preheated oven and bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean, and the top is golden brown.
If desired, you can top the casserole with additional shredded cheese during the last few minutes of baking, allowing it to melt and become bubbly.
Once the Cowboy Cornbread Casserole is done, remove it from the oven, and let it cool for a few minutes. You can serve it with additional toppings like sour cream, salsa, or anything your heart desires.
This hearty and savory Cowboy Cornbread Casserole is a delightful, Tex-Mex-inspired dish that’s perfect for a comforting dinner. Enjoy!