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Cowboy Cornbread Casserole

By Kimi Coupe


1-2 lb. ground beef
1-2 cans corn
6 slices cheese or shredded cheese
1 package cornbread mix
1 package corn muffin mix
1 c. milk
2 eggs
1 can pinto beans (optional)
Salt, pepper, garlic powder and cumin to taste


Brown ground beef in skillet. Season to taste and drain. Heat corn and season (2 T. butter, garlic powder, salt and pepper, if desired). Mix corn bread and corn muffin mix in a bowl with ingredients called for on the package (normally 2 eggs and 1c. milk). Drain ground beef and spread evenly on the bottom of a 9x13 casserole dish. Place sliced cheese in single layer over meat. Drain and spread corn evenly over cheese. Pour cornbread mix over the entire dish evenly. Place in oven and cook for 30-45 minutes at 350 degrees, or until golden brown and toothpick inserted in center comes out clean.

This is good with pinto beans and macaroni as a side. It can be made with only 1 can corn and 1 lb. ground beef,but is heartier with 2 of each. You can also brown onions with the meat, or add and subtract ingredients!

Submitted by Christina Pretzman - Finalist in the Favorite Quick and Easy Recipe Contest

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By Kimi Coupe
Categories:  Recipes

About the Author

Kimi Coupe

Kimi Coupe

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