Cowboy Cornbread Casserole
A hearty casserole featuring a crispy cornbread topping and a savory filling of ground beef, beans, and peppers, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 pound ground beef (or a Halal alternative like ground turkey or chicken) Use a lean variety for less fat.
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 medium onion, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
Cornbread Topping
- 1 box (8.5 oz) cornbread mix Follow package instructions.
- 1/3 cup milk (or a Halal-friendly substitute like almond milk)
- 1 large egg
- 1 cup shredded cheese (Cheddar or Monterey Jack)
Optional Toppings
- diced tomatoes For garnish.
- green onions For garnish.
- avocados For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to prepare for baking.
- In a large skillet, over medium heat, brown the ground beef (or your chosen Halal alternative). This should take about 5-7 minutes. Drain any excess fat.
- Add the chopped onion and bell pepper to the skillet. Sauté for about 3-4 minutes until they’re tender.
- Mix in the black beans and corn, followed by the chili powder, cumin, salt, and pepper. Stir well, allowing the mixture to simmer for an additional 5 minutes.
- In a separate bowl, prepare the cornbread mix according to the package instructions (mix with milk and egg).
- Spread the beef and vegetable mixture evenly into a greased 9x13 inch baking dish. Pour the cornbread batter over the top, ensuring it covers the filling as evenly as possible.
- Sprinkle the shredded cheese on top of the cornbread batter.
Cooking
- Bake in your preheated oven for about 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Top with your desired toppings and enjoy!
Notes
For a vegetarian version, consider using lentils or a combination of your favorite vegetables. Store leftovers in an airtight container for up to 3 days or freeze before baking for up to 3 months. To reheat, place in a preheated oven at 350°F for about 20-25 minutes.