14.5ounceRanch style chili beansdon't drain -these are pinto beans in a chili sauce
1ouncetaco seasoning
1-½cupsCheddar Cheesegrated
Instructions
Preheat the oven to 375 degrees.
Spray a 13x9-inch baking dish with nonstick cooking spray, and set aside.
Mix cornbread according to package instructions using the eggs and milk.
Set aside.
In a large skillet cook the ground beef and onion until the beef is no longer pink and the onion is translucent.
Drain any extra fat. If you used lean (90/10) ground beef you may not need to drain it at all.
Stir in the Rotel, beans, corn, and taco seasoning.
Spoon meat mixture into the prepared casserole dish.
Top with cheese.
Spoon cornbread batter over the top and smooth it out.
Bake uncovered in preheated oven for 40 minutes or until a toothpick inserted into the middle of the casserole comes out clean. An instant read thermometer will read 200℉ when inserted in the center of the casserole.
Remove from oven. Allow to rest for 5 to 10 minutes before serving.
Notes
Storage:Let the casserole cool, then cover the baking dish tightly with aluminum foil or plastic wrap. If you don't have much left over, transfer it to a smaller airtight container.Store cowboy casserole in the fridge for up to four days or in the freezer for up to three months. I recommend letting the frozen casserole thaw in the fridge overnight before reheating it.Then, warm the leftovers, covered, in the oven for 20-25 minutes, or heat up individual servings using the microwave.Tips:
Take a moment to grate your own block of cheese for an extra creamy texture. Pre-shredded doesn't melt as well.
It's okay to leave a few small lumps when stirring the Jiffy cornbread mix. Overmixing can make the cornbread taste tough instead of soft.
When serving, feel free to add your favorite toppings, like avocado, hot sauce, fresh cilantro, or a dollop of sour cream!
To prep ahead of time, assemble the ingredients in a casserole dish and refrigerate for up to a day. However, leave off the cornbread batter until you're ready to bake—it only takes a few seconds to mix, anyway.
To prep and freeze ahead of time, prepare everything (even the cornbread mix) in a freezer-safe baking dish. Freeze for up to three months. Let the casserole thaw overnight in the fridge, then bake. You may have to add a few minutes of baking time from chilled.
If you can't find Ranch style beans use drained pinto beans.