Cowboy Cornbread Casserole
Ingredients
1/2 yellow or white onion diced
1/2 red bell pepper seeds and membranes removed, diced
1 lb. ground beef
1/2 tsp. granulated garlic
1/2 tsp. smoked paprika may substitute sweet paprika
1/2 tsp. ground black pepper
1 tsp. kosher salt
10.5 oz. can Campbell’s Cream of Chicken Soup
10 oz. can diced tomatoes with green chilies such as Rotel
1/3 cup sour cream
2 cups shredded cheddar or Colby Jack cheese
2 8.5 oz boxes Jiffy Corn Muffin Mix
14 oz. can cream-style corn
1/2 cup milk
2 eggs beaten
Instructions
Preheat the oven to 350 degrees F.; grease a 9 x 13 baking dish and set aside.
In a large skillet (I use a 12-inch Lodge cast iron skillet with 3-inch sides) over medium high heat, add a quick swish of olive oil; when the oil is nicely hot, add the diced onions and bell peppers to the pan, cooking for 2-3 minutes.
Add the ground beef to the skillet, along with the granulated garlic, paprika, salt and pepper; crumble the ground beef, cooking until fully cooked throughout and no pink remains, then drain any fats that accumulate.
Stir in the cream of chicken soup, drained diced tomatoes, sour cream and 1 cup of the shredded cheese, gently combining until all ingredients are incorporated; reserve.
Meanwhile, in a large mixing bowl, add both boxes corn muffin mix, cream-style corn, milk and eggs; stir until just combined.
Spread the cornbread batter evenly into the prepared 9 x 13 pan. Carefully spoon the ground beef mixture on top of the cornbread batter, but don’t mix it in; sprinkle the remaining cup of shredded cheese evenly over the top of the meat mixture.
Bake, uncovered, on the center oven rack, for 30-35 minutes and a knife inserted into the cornbread (more towards the center of the casserole) comes out clean.
Serve the casserole with your favorite toppings, such as sour cream, diced tomatoes, chopped cilantro, etc.