Cowboy Casserole with Cornbread and Chicken The Seasoned Mom
Preheat the oven to 350°F. In a large bowl, whisk cream cheese, milk, sour cream, flour, and cowboy seasoning mix until combined. Fold in corn, 2 ½ cups cheese, and bacon, and season with salt and pepper. Sprinkle with remaining cheese and bake for 20 minutes.
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Drain any excess fat. In a separate bowl, mix together the cornbread muffin mix according to the package instructions. In a crockpot, add the cooked ground beef, drained pinto beans, drained corn, and the can of Rotel tomatoes and taco seasoning. Stir to combine. Pour the cornbread muffin mix on top of the beef and bean mixture in the crockpot.
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Cook beef and onion: Preheat oven to 450°F. Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over medium-high. Add beef, onion, salt, and pepper; cook, stirring occasionally and crumbling beef with a wooden spoon, until beef is browned and onions have softened, about 6 minutes.
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Add the ground beef mixture, Rotel tomatoes, pinto beans, corn, diced green chilis, and red bell pepper to the bottom of your slow cooker's insert and mix well. Spoon the cornbread mixture over the top of the beef mixture and give it a bit of a mix. Cook on low for 3-4 hours or until it is puffed up and set in the middle.
Best Cowboy Corn Casserole Recipe With Cheese and Bacon
Lightly grease a 9X13-inch pan and set aside. In a large 12-inch skillet set over medium heat, cook the ground beef, onion, salt and pepper, until the meat is fully cooked. Drain the grease from the pan. Stir in the corn, salsa, and beans. Spread the beef mixture evenly in the prepared pan and set aside.
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Cook the ground beef, onions, and garlic and drain the grease. Add the Rotel, taco seasoning, corn, beans, and shredded cheese to the beef mixture and stir. Pour the mixture into a 9 x 13-inch greased casserole dish. In a large mixing bowl, add the Jiffy cornbread. Add the eggs, milk, sour cream, and vegetable oil and mix well.
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Instructions. In large skillet, brown the ground beef with onions, garlic and bell pepper. Add salsa, corn and beans. Simmer for 2 minutes. Remove from heat. In bowl, make cornbread mix as directed using the egg and milk. Pour beef mixture into 8×11 casserole dish. Top with cheese, and stir it into beef mixture a little.
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Step 6. Pour the cornbread batter over the cheese meat filling and spread it to cover the entire surface, then bake it in the preheated oven for 25-30 minutes or until the cornbread is golden brown and cooked through. Step 7. After it's baked, remove it from the oven and let it cool for a few minutes. Step 8.
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Preheat oven to 375 degrees and grease a 9×13 casserole dish. In a small bowl, combine the Jiffy corn muffin mix with the eggs and milk. Stir until just combined and set aside. In a large skillet over medium-high heat, cook beef with the onion and diced bell peppers until beef is no longer pink. Drain fat.
Cowboy Casserole with Cornbread and Chicken The Seasoned Mom
5. Combine the corn muffin mix, cream corn, milk and sour cream in a medium bowl and stir. Add corn mixture to the top of the ground beef and cheese. Spread out into an even layer. 6. Bake in a 350 degree oven for 35-40 minutes or until the cornbread is cooked through and the filling is bubbly. Serve and enjoy!
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Preheat oven to 425°. In a mixing bowl, prepare the cornbread by mixing in the eggs and milk (same directions as seen on the box). Set aside. Brown the ground beef and drain. Add the taco seasoning, cheese, Rotel (undrained), pinto beans (undrained), and corn (drained) to the ground beef.
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With the back of a spoon, spread it to the edges of the skillet so the chili is completely covered. Bake for 17 to 22 minutes, or until a skewer inserted into the center of the cornbread comes out clean. If desired, lightly butter the top of the cowboy casserole. Let it cool for 5 minutes before slicing or scooping.
Cowboy Cornbread Casserole
Make a well in the dry ingredients, and pour the wet ingredients into it. Stir until just combined. Spread the cornbread batter over top of the beef and bean mixture. Bake for 40-45 minutes, or until the cornbread is golden brown, and a toothpick inserted in the centre of it comes out clean. Let the casserole rest for 5 minutes before serving.
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Directions. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion; cook until soft, about 5 minutes more. Preheat the oven to 400 degrees F (200 degrees C). Combine cornbread mix, milk, and eggs in a large bowl. Stir in creamed corn.
Cowboy Casserole with Cornbread and Chicken The Seasoned Mom
Cornbread. In a large bowl whisk together the cornmeal, flour, sugar, baking powder, and salt until fully combined. In a separate large bowl, combine the milk, eggs, and butter. Add the cornmeal mixture to the milk mixture, stirring until just combined. Fold in the cheese.
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Fold in corn, 2 ½ cups cheese, and bacon and season with salt and pepper. Sprinkle with remaining cheese and bake for 20 minutes. Step 3 Let cool for 5 minutes, then garnish with chives and serve.
