Easy Cowboy Cornbread Casserole
I saw this recipe on Facebook last month and it’s been on my mind ever since. I’ve been waiting on the weather to get a little cooler since cool weather and cornbread go hand in hand! I’m pretty sure that this isn’t low carb, but sometimes you have to live a little! This was well worth the wait! Where has this been all my life!?
2 packages of Mexican Cornbread Mix
1 can of Cream Style Corn
2 lbs Hamburger Meat
2 cans rotel
1 can Ranch Style Beans
Bag of shredded Cheese
Brown the ground beef, drain the grease….add ro-tel, onions, and ranch style beans. Simmer for 10 minutes.
Make the cornbread according to directions on the back of the bag, add Can of Cream of Corn, jalapeños and half of the bag of cheese.
Grease the bottom of the 8×12 casserole dish. Pour half of the cornbread mix to the bottom of the pan. Add the meat mixture, then put the other half of the cheese on top.
Cover the meat mixture with the other half of the cornbread mixture.
Cook in the oven at 400 degrees for 45 minutes or until you can poke a toothpick in the middle and not get any mix on it.
Serve and eat!