Cowboy Casserole Cornbread
Cowboy cornbread casserole with Jiffy corn muffin mix is the bomb! A chili pie with beans that can be mild or as spicy as you'd like too.
Servings: 6
Equipment
- 1 pie pan
- 1 Bowl
Ingredients
- 1 lb ground beef or sausage, cooked and drained
- 1 can kidney beans 15 oz, drained and rinsed
- 1 can diced tomatoes 14 oz, or Rotel
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/8 tsp cayenne pepper
- 1 pinch salt and pepper
- 8.5 oz Jiffy corn muffin mix or cornbread mix in box
- 1/3 c milk 2% or whole
- 1 egg
Instructions
- In a pan over medium high heat cook your meat until it is no longer pink. You could add finely diced onions too so they soften slightly together.
- Preheat oven to 350 degrees F. Spray pie plate with nonstick spray. In a large bowl combine the cooked beef, tomatoes, beans, and seasonings. Stir to combine and transfer to the prepared pie plate.
- In another bowl, combine the Jiffy cornbread mix with necessary ingredients to make batter; egg, and milk until well blended (or ingredients needed to create the batter, follow back of box to prepare).
- Spoon the cornbread batter over the chili mix and spread in an even layer. Bake for 25 to 30 minutes or until the corn bread is cooked through. Serve with desired toppings like chives, sour cream, salsa, etc.
Nutrition
Serving: 2oz | Calories: 383kcal | Carbohydrates: 29g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 413mg | Potassium: 306mg | Fiber: 3g | Sugar: 9g | Vitamin A: 330IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 3mg