Cowboy Cornbread Casserole
If you’re looking for a versatile and easy dinner, cornbread cowboy casserole is a complete crowd-pleaser that the whole family will love!
Makes 6 servings
Ingredients
- 8.5 ounce box of cornbread mix I use Jiffy Cornbread Mix
- 1 large egg
- 1 cup sour cream
- 14.75 ounce can of creamed corn
- 1 pound lean ground beef browned and drained
- 1 ounce envelope taco seasoning
- 10 ounce can red enchilada sauce
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- Grab your favorite medium sized mixing bowl and mix together the cornbread mix, egg, sour cream and creamed corn.
- Once combined pour the cornbread batter a greased 8x8 casserole dish.
- Bake for 30-40 minutes until lightly golden and baked through.
- In a medium bowl mix together your cooked brown and drained ground beef, taco seasoning and enchilada sauce.
- Poke the cornbread layer with a fork in several places, then pour meat mixture and spread over the cornbread layer.
- Top with shredded cheddar cheese.
- Bake another 15 minutes until all the cheese is melted and bubbly.
- Top with all your favorite toppings and serve!
Farm Girl Tips
- Store leftovers in the fridge for up to 3 days.
- You can use any kind of taco seasoning you prefer.
- You can add beans to the beef if you like.
- Use any kind of cheese your family likes, pepperjack is great!
- Top with things like guacamole, salsa, olives, cilantro, jalapeno.
Nutrition
Serving: 1g | Calories: 666kcal | Carbohydrates: 50g | Protein: 37g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1595mg | Fiber: 5g | Sugar: 16g
