Family Recipes

Easy Cowboy Cornbread

Name: Easy Cowboy Cornbread
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 6 servings
Ingredients: 2 pounds lean ground beef; 14 ounce can canned corn ({drained}); 14 ½ ounce can canned kidney beans ({drained}); 2 cups salsa; 1 ounce packet taco seasoning; 1 cup water; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; 1 ½ cups shredded cheese ({I used Colby Jack}); 8 ½ ounce box Jiffy corn muffin mix; 8 ¼ ounce can creamed corn; 2 tablespoons milk; ¼ cup sour cream

6 servings

porcje

15 minutes

czas aktywny

53 minutes

całkowity czas

Zacznij Gotować

Składniki

2 pounds lean ground beef

14 ounce can canned corn ({drained})

14 ½ ounce can canned kidney beans ({drained})

2 cups salsa

1 ounce packet taco seasoning

1 cup water

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

1 ½ cups shredded cheese ({I used Colby Jack})

8 ½ ounce box Jiffy corn muffin mix

8 ¼ ounce can creamed corn

2 tablespoons milk

¼ cup sour cream

Wskazówki

Preheat the oven to 350°.

Filling

Begin by browning the ground beef in a large skillet over medium-high heat. Drain off any excess grease. Add corn, kidney beans, salsa, taco seasoning, water, salt, pepper and garlic powder. Stir to combine.

Pour mixture into a 9x13 baking dish that has been sprayed with nonstick spray. Top with shredded cheese and set aside.

Topping

Combine the corn muffin mix, creamed corn, milk and sour cream in a medium bowl. Mix until you have a thick batter. Spoon mixture evenly over the ground beef and cheese.

Bake for 35-40 minutes or until the topping is cooked through and golden brown. Store leftovers covered in the refrigerator.

Wartości Odżywcze

Wielkość Porcji

Kalorie

649 kcal

Tłuszcz Całkowity

22 g

Tłuszcz Nasycony

10 g

Tłuszcz Nienasycony

11 g

Tłuszcz Trans

1 g

Cholesterol

123 mg

Sód

2333 mg

Węglowodany Całkowite

64 g

Błonnik Pokarmowy

9 g

Cukry Całkowite

16 g

Białko

49 g