Southwest Beef Cornbread Casserole
Southwest Beef Cornbread Casserole is a comforting and satisfying dish that brings together seasoned ground beef, black beans, sweet corn, and zesty diced tomatoes, all topped with a golden cornbread crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately six people 1x
- Category: Main
- Method: Baking
- Cuisine: Southwestern
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, diced
- 1 garlic clove, minced
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 (8.5 oz) box corn muffin mix
- 1 large egg
- 1/3 cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, brown 1 pound of ground beef. Add 1 diced onion and 1 minced garlic clove; sauté until fragrant.
- Stir in 1 can of drained corn, 1 can of rinsed black beans, and 1 can of diced tomatoes with green chilies. Season with 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, and 1/4 teaspoon salt. Simmer for 5-7 minutes.
- In a mixing bowl, combine 1 box of corn muffin mix, 1 large egg, and 1/3 cup milk; stir until just combined.
- Pour the beef mixture into a greased baking dish and spread the cornbread batter on top.
- Bake for 25-30 minutes until cornbread is golden brown.
- Remove from oven, sprinkle with shredded cheddar cheese, return to oven for another 3-5 minutes until melted.
Nutrition
- Serving Size: 1/6th of casserole (approximately 200g)
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 60mg
Find it online: https://cooknatalie.com/southwest-beef-cornbread-casserole/