Cowboy Casserole:
I ended up needing to cook it for 45 minutes. Time varies by oven. Recipe below:
Non-stick frying pan: amzn.to/4cEPFm6
Hamburger masher: amzn.to/4f1WNuw
Casserole Dish: amzn.to/3VZwuwt
PRINT RECIPE HERE:
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INGREDIENTS:
Ground Beef Filling:
2 pounds lean ground beef
14 ounce can canned corn {drained}
14.5 ounce can canned kidney beans {drained}
1.5 cups salsa
1 packet taco seasoning
1/4 - 1/2 cup water
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1.5 cups shredded cheese (I used Mexican cheese)
Cornbread Topping
8.5 ounce box Jiffy corn muffin mix
1 egg
1 14oz can creamed corn
1/4 cup sour cream (I used 1/2 in the video, but needed less than that in the end)
INSTRUCTIONS:
Preheat the oven to 350°
Filling
Begin by browning the ground beef in a large skillet over medium-high heat.
Add corn, kidney beans, salsa, taco seasoning, water, salt, pepper and garlic powder. Stir to combine.
Pour mixture into a 9×13 baking dish that has been sprayed with nonstick spray. Top with shredded cheese and set aside.
Topping
Combine the corn muffin mix, creamed corn, egg, 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 35-45 minutes or until the topping is cooked through and golden brown. Store leftovers covered in the refrigerator.
Enjoy!