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image of fresh cornmeal flour shredded cheddar cheese sour cream creamed corn green onions jalapenos bacon bits butter eggs milk arranged on white marble counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
adam saha

Loaded Cornbread Casserole

A hearty and comforting one-dish meal that combines savory ground beef with a sweet, cheesy cornbread topping. Perfect for busy weeknights or family gatherings, this dish is easy to prepare, budget-friendly, and highly customizable.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Filling
  • 1 tablespoon Olive oil
  • 1 pound Lean ground beef (85/15 or 90/10 recommended)
  • 1 medium Yellow onion, diced
  • 2 cloves Garlic, minced
  • 1 packet (1 oz) Taco or chili seasoning mix
  • 1 can (15 oz) Black beans, rinsed and drained
  • 1 can (15 oz) Fire-roasted diced tomatoes, undrained
  • 1 can (8 oz) Canned corn, drained
  • 1/2 cup Beef broth or water
  • 3/4 cup Shredded cheddar cheese (for filling) Use for filling only
For the Cornbread Topping
  • 1 box (8.5 oz) Cornbread mix (e.g., Jiffy or preferred brand)
  • Milk and egg As called for on the cornbread mix package
  • 1 jalapeño Jalapeño, finely diced (optional) For a spicy kick
For Optional Toppings
  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt
  • Avocado, sliced
  • Salsa or piquillo pepper sauce
  • Fresh lime juice

Equipment

  • 9x13 inch baking dish or 10-inch cast-iron skillet
  • Large skillet,
  • - Mixing bowls
  • spoon,
  • Knife and Cutting Board
  • - Measuring cups and spoons
  • Aluminum foil
  • Tight lid or plastic wrap

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish or a 10-inch cast-iron skillet with olive oil to prevent sticking.
Cook the Beef Filling
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lean ground beef and break it apart with a spoon. Cook for 5-7 minutes until fully browned, then drain off any excess fat.
  2. Reduce the heat to medium and add the diced yellow onion to the skillet. Cook for 3 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Add the taco or chili seasoning mix to the skillet and stir until the beef is evenly coated with the spices.
  4. Pour in the fire-roasted diced tomatoes, black beans, canned corn, and beef broth. Stir well to combine and bring the mixture to a simmer. Let it cook for 5 minutes, allowing the flavors to meld and the mixture to thicken slightly.
  5. Remove the skillet from the heat and stir in 3/4 cup of the shredded cheddar cheese until it melts and creates a creamy, gooey texture. Transfer the entire beef mixture to the prepared baking dish or skillet, spreading it evenly.
Prepare the Cornbread Topping
  1. In a separate mixing bowl, prepare the cornbread mix according to the package directions, usually requiring milk and an egg. If using, fold in the finely diced jalapeño for a spicy kick.
  2. Carefully pour the cornbread batter evenly over the hot beef mixture in the baking dish. Pour gently from the center outward to avoid overmixing.
  3. Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the cornbread batter.
Bake and Serve
  1. Bake the casserole for 25-30 minutes, or until the cornbread topping is golden brown, cooked through (a toothpick inserted into the center should come out clean), and the filling is bubbly around the edges.
  2. Let the Loaded Cornbread Casserole rest for 5-10 minutes before slicing and serving. Garnish with fresh cilantro, sour cream, sliced avocado, or a drizzle of salsa for added flavor.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 28gFat: 22g

Notes

For a gluten-free version, use a gluten-free cornbread mix. To make this dish richer, add a block of cream cheese or sour cream to the beef filling before topping with cornbread. If you don't have black beans, substitute with pinto beans, kidney beans, or cooked diced potatoes. For a spicier version, add more jalapeño or swap in fire-roasted diced tomatoes with green chilies. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or microwave for 1-2 minutes.
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