Cowboy Cornbread Casserole That Even Picky Eaters Love

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Brown 1 lb ground beef in a large cast iron skillet with 2 and 1/2 cups onions until onions are translucent.

Drain any accumulated fat from the pan if necessary.

In a bowl, combine 2 boxes of cornbread mix, 2/3 cup milk, and 2 beaten eggs. Mix until combined, leaving a few lumps.

Set the cornbread mixture aside.

Once the ground beef and onions are done, add 2 cups corn, 1 can Rotel, 1 can ranch style beans, and taco seasoning to the skillet. Stir to combine.

Check the mixture for seasoning, adjusting salt as needed.

Flatten the mixture in the skillet and sprinkle 1 and 1/2 cups grated cheddar cheese on top.

Pour the cornbread mixture evenly over the cheese.

Bake in a preheated oven at 375°F for 40-45 minutes, checking for doneness at 30 minutes with an instant-read thermometer, aiming for a temperature between 180°F and 200°F.

Once baked, optionally garnish with cheese, chopped cilantro, green onions, or chopped tomatoes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens