Cowboy Beef and Cornbread Crockpot Casserole

Ingredients

• 1 can Rotel diced tomatoes and green chilies
• 0.5 cup barbecue sauce
• 1 can light red kidney beans (Drained; optional if you do not like beans.)
• 2 lb ground beef (Brown on the stovetop and drain excess grease.)
• 1 packet taco seasoning
• 1 can corn (Drained.)
• 2 cups cheddar cheese (Optional.)
• 2 boxes Jiffy corn muffin mix
• 2 eggs
• 0.5 cup milk
• honey (Drizzle over the finished casserole.)
• butter (Add to the finished casserole; amount not specified.)

Steps

1. 1

   Brown the 2 pounds of ground beef in a skillet on the stovetop. Drain off the excess grease.

2. 2

   Add the Rotel, barbecue sauce, drained light red kidney beans, browned ground beef, taco seasoning, and drained corn to the Crock-Pot. The beans may be omitted if desired.

3. 3

   Add the cheddar cheese if using it, then stir the beef mixture thoroughly to combine.

4. 4

   Push the beef mixture into an even single layer in the Crock-Pot.

5. 5

   In a separate bowl, combine the two boxes of Jiffy corn muffin mix, the eggs, and the milk. Mix until the cornbread batter is combined.

6. 6

   Spread the cornbread mixture over the beef filling in a nice, even layer.

7. 7

   Lay paper towels over the top of the Crock-Pot before putting on the lid. The paper towels are used to soak up moisture and help the cornbread brown.

8. 8

   Put the lid on and cook on high for 2 to 3 hours or on low for 4 to 5 hours, until the casserole is done and the cornbread topping has browned.

9. 9

   Drizzle honey over the finished casserole, add butter, and serve.

Notes

The source does not specify the can sizes, the amount of honey or butter, or an exact doneness cue beyond the casserole being done and the cornbread browning. Cheese and beans are optional. Keep paper towels under the lid during cooking as described by the creator.

Nutrition per serving

• main
• casserole
• slow-cooked
• crockpot
• American
• beef
• family dinner