Cowboy Cornbread Casserole

• total time: 47 minutes

Ingredients

Ground Beef Filling:

2lbs lean ground beef

14oz canned corn (drained)

14 ½ can kidney beans (drained)

2 cups salsa

1 packet taco seasoning

1 cup water

1 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

2 cups shredded cheese (I used Colby Jack)

Cornbread Topping:

8 ½ box Jiffy corn muffin mix

8 ¼ can creamed corn

2 Tbsp milk

1/4 cup sour cream

Directions

Preheat the oven to 350° & grease 9x13 baking dish.

Brown the beef in a large skillet over medium heat until no longer pink. Drain off any excess grease. Add corn, kidney beans, salsa, taco seasoning, water, salt, pepper and garlic powder. Stir to combine.

Pour mixture into baking dish and top with cheese.

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

Bake for 35-40 minutes or until the topping is cooked through and golden brown. Allow to cool for 10 minutes before cutting.

ENJOY!! 😋