Wanted to share one of my family’s favorite meals! We call it cowboy casserole, and it makes a lot of food for cheap. Our kids are little, so we make it mild, but I’ve definitely used the original Rotel and put sliced jalapeños on top of the cornbread when I wanted some heat. I love this recipe because it’s totally customizable, and you can switch up the flavor a lot.
1-1.5 lb ground beef
1 can ranch style beans
1 can Rotel
1 can whole kernel corn (drained)
1 can cream style corn
2 boxes Jiffy cornbread mix (you’ll need eggs
and milk to make the cornbread according to
directions:
Preheat oven to 400°F.
In a large pan, brown the ground beef with your preferred seasonings. I usually use onion powder, garlic powder, chili powder, cumin, and salt. Drain the meat when done.
Add Rotel, beans, and whole kernel corn to the ground beef. Bring to a boil, then lower to let simmer while you prepare the cornbread.
In a mixing bowl, prepare the cornbread mix according to the directions on the box. Once mixed, add the can of cream-style corn and stir.
Put the ground beef mixture in a 13×9 casserole dish and top with the cornbread mixture.
Bake at 400°F for 20-30 minutes, until the cornbread is golden.
My husband eats it with hot sauce, my kids eat it plain, and I throw shredded cheese and sour cream on mine and mix it all up in a bowl! I hope y’all enjoy it!