Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 2 tablespoons olive oil; 1 cup diced yellow onion; ½ cup diced green bell pepper; ½ cup diced red bell pepper; 1 jalapeño, seeded and minced; 2 garlic cloves, peeled and minced; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 pound ground beef; 1 (; 5-ounce) can diced tomatoes; 2 tablespoons tomato paste; 2 teaspoons beef bouillon paste; 1 (15-ounce) can pinto beans, drained; 1 (15-ounce) can corn kernels, drained; 2 eggs; ⅓ cup olive oil; ⅔ cup whole milk; 1 cup sour cream; 2 tablespoons honey; 2 (; 5-ounce) boxes corn muffin mix; 3 cups grated cheddar cheese, divided; 4 tablespoons melted salted butter

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https://www.mashed.com/2227875/cowboy-cornbread-casserole-recipe/

Cowboy Cornbread Casserole Recipe - Mashed

This cowboy cornbread casserole is one rib-sticking weeknight dinner, with hearty chili-spiced ground beef and a thick, sweet, and buttery cornbread topping.

Rezept

casserole dinner lunch

Zubereitungszeit ca. 1 Stunden 20 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 1 Stunden

Zutaten:

2 tablespoons olive oil
1 cup diced yellow onion
½ cup diced green bell pepper
½ cup diced red bell pepper
1 jalapeño, seeded and minced
2 garlic cloves, peeled and minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 pound ground beef
1 (
5-ounce) can diced tomatoes
2 tablespoons tomato paste
2 teaspoons beef bouillon paste
1 (15-ounce) can pinto beans, drained
1 (15-ounce) can corn kernels, drained
2 eggs
⅓ cup olive oil
⅔ cup whole milk
1 cup sour cream
2 tablespoons honey
2 (
5-ounce) boxes corn muffin mix
3 cups grated cheddar cheese, divided
4 tablespoons melted salted butter

Arbeitsschritte:

To make the beefy filling, heat the olive oil in a large pot or Dutch oven over medium-high heat.
Once hot, add the onion, bell peppers, jalapeño, and garlic.
Stir to combine and saute for 5 minutes.
Season the veggies with chili powder and cumin.
Stir to combine and saute for 1 minute.
Add the ground beef to the pot, stir to combine with the veggies and seasoning, and cook, stirring occasionally, for 6 minutes or until the beef has browned.
Add the diced tomatoes, tomato paste, and bouillon to the pot.
Stir to combine and bring to a simmer. Cook for 10 minutes, stirring occasionally.
Remove the pot from the heat and add the beans and corn. Stir to combine.
Transfer the filling to a deep casserole dish and spread it out evenly.
Preheat the oven to 400 F.
To make the cornbread topping, place the eggs, oil, milk, sour cream, and honey in a large bowl.
Whisk to combine.
Add the two boxes of corn muffin mix to the bowl and stir to combine the batter.
Sprinkle the beef filling with 2 cups of the grated cheddar cheese.
Spoon the cornbread batter over the cheddar and gently spread it out evenly.
Drizzle the cornbread batter with melted butter.
Sprinkle the casserole with the remaining cheese and place it in the oven.
Bake for 30 to 40 minutes or until the cornbread topping is cooked through and golden. Tent the casserole with foil if the cornbread topping is browning too quickly.
Remove from the oven and serve.