Budget Meal: How to make a Cowboy Casserole

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C).

Spray a 9x13 inch baking dish with olive oil and set aside.

In a deep skillet over medium heat, add 2 tablespoons of vegetable oil.

Add 1 medium yellow onion, diced, and sauté until translucent.

Add 4 cloves of minced garlic and cook until fragrant, stirring constantly.

Add 1 lb of ground beef, breaking it up as it cooks until no longer pink.

Drain the fat from the cooked beef.

Add 2 tablespoons of chili powder, 1.5 teaspoons of ground cinnamon, 1 teaspoon of oregano, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of brown sugar to the beef mixture and stir to combine.

Add 1 can of black beans (drained and rinsed) and 1 can of pinto beans (drained and rinsed) to the skillet and stir.

Add 1 can of diced tomatoes and 1 can of diced green chilies, stirring to combine.

Add 0.5 cup of sour cream and 1 cup of shredded cheddar cheese, stirring until combined.

Cook the mixture for about 5 minutes until the liquid thickens, then remove from heat.

In a large bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 0.25 cup of granulated cane sugar, 1 tablespoon of baking powder, and 1 teaspoon of salt, whisking to combine.

In another bowl, mix 1 cup of 2% milk, 2 eggs, and 5 tablespoons of melted unsalted butter.

Make a well in the dry ingredients and pour the milk mixture into the center, then combine gently without overmixing.

Fold in 1 cup of shredded cheddar cheese into the cornbread mixture.

Spoon the cornbread topping over the beef mixture in the baking dish.

Place a cookie sheet underneath the baking dish to catch any overflow.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the cornbread comes out dry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens