This cowboy dinner is a hearty goulash of flavorful beef, corn and beans topped with soft, tender cornbread and a layer of cheese. YUM!

Just the name of this meal conjures up extreme nostalgia for my college days. My roommates and I, eager to put our cooking skills to the exam on our own, rotated dinner nights.

There were some successes. And some not-so-successes.

This quick, easy, filling and delicious meal made the gustatory modality cut and appeared very, very oft at our humble college table. Frequent plenty that it took me a few years to want to brand it over again after I had graduated from college.

bean and corn cornbread-topped dinner on a white plate

Eventually, I got the peckish for information technology again and started playing effectually with the recipe.

I'm happy to report that the five hungry boys in my family love this meal but every bit much equally the iv hungry girls did nearly 15 years ago.

I've recreated it to contain a homemade cornbread layer (which I promise is hardly more piece of work than using a boxed mix) and to make the beef layer a bit heartier with the addition of beans. The upshot is a archetype, comforting rustic take on Shepherd's Pie.

Nada against the mashed potater casserole, but I'll take this cheesy, beefy cornbread version any 24-hour interval of the calendar week.

One Year Agone: Super Bean Burritos
Two Years Ago: Naan
Three Years Agone: Mock Chocolate Macadamia Toffee

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Cowboy Dinner

Yield: 8 servings

Prep Time: 25 mins

Cook Time: 45 mins

Full Time: i 60 minutes x mins

Beef Mixture:

  • 2 pounds lean ground beef or lean ground turkey
  • ½ cup diced yellow onion
  • one teaspoon table salt
  • ½ teaspoon blackness pepper
  • 1 loving cup frozen corn kernels
  • 1 ½ cups salsa, jarred or bootleg
  • 1 (fifteen-ounce) can blackness, pinto or white beans, rinsed and drained
  • 1 cup shredded cheddar cheese

Cornbread Topping:

  • ½ cup (85 g) cornmeal
  • 1 ½ cups (213 k) flour
  • ⅓ cup (71 g) saccharide
  • 1 tablespoon blistering powder
  • ½ teaspoon common salt
  • ⅓ cup oil
  • 2 eggs, beaten
  • ane ¼ cup milk

  • Preheat the oven to 375. Lightly grease a 9X13-inch pan and fix bated.

  • In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beefiness mixture into the prepared 9X13-inch baking pan and gear up aside.

  • For the cornbread, combine the cornmeal, flour, carbohydrate, blistering powder and common salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until only moistened and no dry out spots remain.

  • Sprinkle the cheese over the beefiness mixture and pour the cornbread concoction over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.

  • Bake for forty-45 minutes until the edges are bubbly and a toothpick inserted into the heart of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.

Serving: i Serving , Calories: 540 kcal , Carbohydrates: 44 thou , Protein: 32 g , Fat: 27 one thousand , Saturated Fat: vii chiliad , Cholesterol: 143 mg , Sodium: 1176 mg , Fiber: 3 g , Saccharide: 14 g

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Recipe Source: Mel'southward Kitchen Cafe

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