Post number 98!! Hard to believe it has been almost a year since I started this blog . I have thoroughly enjoyed each and every comment from all of you! I have recently started gaining a few more followers and I am so excited to see some new faces around here. I am planning a giveaway for my 100th post that’s coming up. I hope you will all enter and tell your friends to stop by and enter too!
Okay, on to the food.
This casserole is easy, quick and comforting. It’s also a great way to use up leftover taco, chili or sloppy joe meat. You could omit the meat entirely and just use the beans for a easy vegetarian meal. You could even add a can of green chilies for a little heat. I didn’t since I have small children. Feel free to substitute a box of Jiffy mix for the cornbread mix. I guess you could also say that this is also a very versatile meal. Oh! And it’s delicious too!
Cowboy Casserole
1T butter
1/2 cup chopped onion
1 pound ground beef
2 T taco seasoning or chili seasoning
1/2 t. salt
1/4 t. pepper
pinch of red pepper flakes
2 cans pinto beans, rinsed and drained
1 can diced tomatoes
For the cornbread topping;
3/4 cup yellow cornmeal
1/4 cup AP flour
2 t. baking powder
1/2 t. salt
1/4 t. pepper
1 egg
1/2 c. sour cream or yogurt
2 T melted butter
1 cup corn kernels
1 1/2 cups shredded cheddar
Preheat oven to 400. Spray casserole dish with cooking spray. In skillet saute onion in a pat of butter. Add beef and brown. Stir in taco or chili seasoning. ( You can substitute leftover ground beef for this step). Add beans, tomatoes, red pepper flakes, and salt and pepper combine and pour into casserole dish.
Next, combine cornmeal, flour, baking powder, salt and pepper in mixing bowl. In a seperate bowl, mix egg and sour cream or yogurt until smooth. Stir in butter, corn, and 1/2 cup cheese. Add the wet mix to the dry ingredients and stir until just combined.
Spoon the batter around the edges of the casserole. Leave the middle open.
Sprinkle remaining cheese all over.
Bake for 20-30 minutes until cornbread is lightly browned and beans are nice and bubbly.
Ingredients
- 1 T butter
- 1/2 cup chopped onion
- 1 pound ground beef
- 2 T taco seasoning or chili seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- pinch of red pepper flakes
- 30 oz. canned pinto beans (2 cans) rinsed and drained
- 15 oz. can diced tomatoes
For the cornbread topping;
- 3/4 cup yellow cornmeal
- 1/4 cup AP flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1/2 cup sour cream or yogurt
- 2 Tablespoon melted butter
- 1 cup corn kernels, drained
- 1 1/2 cups shredded cheddar
Instructions
- Preheat oven to 400. Spray casserole dish with cooking spray. In skillet saute onion in a pat of butter. Add beef and brown. Stir in taco or chili seasoning. ( You can substitute leftover ground beef for this step). Add beans, tomatoes, red pepper flakes, and salt and pepper combine and pour into casserole dish.
- Next, combine cornmeal, flour, baking powder, salt and pepper in mixing bowl. In a seperate bowl, mix egg and sour cream or yogurt until smooth. Stir in butter, corn, and 1/2 cup cheese. Add the wet mix to the dry ingredients and stir until just combined.
- Spoon the batter around the edges of the casserole. Leave the middle open.
- Sprinkle remaining cheese all over.
- Bake for 20-30 minutes until cornbread is lightly browned and beans are nice and bubbly.
This is the first time I hear about a cowbow topping, but it looks delicious! Thanks for sharing your recipe
thats some good looking help you have there
Love this. Really do. Probably because we love all things cornbread-like.
And casseroles are the way to go for leftover-loving folks like us.
Your sous chef is adorable!
Hello! If I were to use a box of cornbread mix instead, would I substitute the entire list of “cornbread topping” ingredients with the box of cornbread mix or do I still need to include the egg, sour cream, etc.? How many people does this casserole serve? Thank you!
I would follow the directions on the box and add in the corn kernels and cheese to the mix. Then continue on with the recipe. It makes a 9×13 pan. It should feed 4-6 people. Thanks so much for stopping by!