Description
A hearty cowboy casserole that combines savory ground beef with sweet, crumbly cornbread topping. This rustic, flavor-packed dish is perfect for feeding a hungry family or as a crowd-pleasing potluck dish.
Ingredients
Scale
- For the beef layer:
- 2 pounds ground beef (85% lean recommended for optimal flavor)
- 1 large onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (10 oz) diced tomatoes with green chilies
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- For the cornbread topping:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg, beaten
- 1/2 cup shredded cheddar cheese (for topping)
Instructions
- Prepare Your Ingredients and Preheat: Preheat your oven to 375°F (190°C). While waiting, chop all vegetables and measure out your spices.
- Cook the Beef Mixture: In a large oven-safe skillet or cast iron pan, brown the ground beef over medium-high heat until no pink remains (about 7-8 minutes). Drain excess fat, leaving about 1 tablespoon for flavor. Add onions and garlic, cooking until onions are translucent (approximately 3-4 minutes).
- Build the Flavor Base: Add bell peppers and cook for 2 minutes until slightly softened. Stir in tomato paste and spices (chili powder, cumin, paprika), cooking for 1 minute to release their aromatic compounds.
- Complete the Filling: Add corn, beans, and diced tomatoes with green chilies. Stir to combine and simmer for 5 minutes until slightly thickened. Taste and adjust seasonings.
- Prepare the Cornbread Topping: In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine milk, oil, and beaten egg. Pour wet ingredients into dry ingredients and stir just until combined.
- Assemble and Bake: If not using an oven-safe skillet, transfer the beef mixture to a greased 9×13 inch baking dish. Sprinkle 1 cup of shredded cheddar over the hot beef mixture. Pour the cornbread batter evenly over the top, then sprinkle with the remaining cheese.
- Bake to Golden Perfection: Bake for 25-30 minutes until the cornbread is golden brown and a toothpick inserted into the cornbread comes out clean. Let stand for 10 minutes before serving.
Notes
- Ground turkey can replace beef for a leaner option.
- Vegetarians can use plant-based ground meat alternatives or extra beans and vegetables.
- For dairy-free, use dairy-free cheese alternatives and plant milk for the cornbread.
- Avoid overmixing the cornbread batter – stir just until combined to maintain tenderness.
- Always drain the beans and corn to prevent a soggy casserole.
- The 10-minute rest after baking is crucial for structural integrity.
- Leftovers can be stored covered in the refrigerator for up to 4 days.
- For freezing, portion into individual servings and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 29g
Keywords: cowboy casserole, ground beef casserole, cornbread casserole, comfort food, one dish meal, western casserole