Cowboy Casserole

A versatile casserole that allows some creativity with substitutions and garnishes.  Also makes for good leftovers for a couple of days.  This recipe makes enough for 6-8 people. 


1+ lbs     Lean ground beef

1            Onion – medium-size, chopped

1 clove    Garlic – crushed

1 tsp       Garlic salt

1/2 tsp    Black pepper

1/2 tsp    Chili powder

1/4 tsp    Ground cumin

1 can      16 oz Pinto beans

1 can      11 oz Mexicorn (Green Giant brand)

1 can      10 oz Rotel tomatoes with green chilis

2 cups     Grated colby jack cheese

2 boxes   Corn muffin mix (Jiffy brand, 8.5oz box)

Sour cream, Pace picante sauce, and fresh sliced avocado used as garnishes

Directions:  Brown the ground meat and saute the onion together in a large sauce pan (large enough to add remaining ingredients).  Drain excess fat and turn heat to low.  Add crushed garlic and all other spices, then stir together and let simmer shortly.  If you don’t want to hassle with the various seasonings for the meat, you can use a package of taco seasoning mix instead.  Add Rotel tomatoes (not drained).  Drain pinto bean and Mexicorn, then add and stir all together.

Spray a 13×9 Pyrex dish with non-stick spray and transfer the meat mixture to the dish.  Spread out and top with grated cheese.  Mix cornbread according to box instructions, adding a little extra milk to make thinner for pouring.  Evenly pour cornbread mixture over the cheese layer, trying to make a new top layer that is nothing but cornbread mixture.

Place in the oven at 350 degrees for 20-25 minutes, or until cornbread is lightly brown on top.  Serve in a bowl, then add garnishes to taste preferences.

Author: Gordon Daugherty

Over the past 15 years Gordon has seen nearly 1,000 startup pitches, advised more than 200 entrepreneurs and been involved with raising over $45M in growth and venture capital. Throughout his 28 year career in high tech, serving twice as President and three times as CMO, Gordon has both an IPO and a $200M acquisition exit under his belt. Now his emphasis is purely focused on helping startups and early stage tech companies. Through his Shockwave Innovations advisory practice and as Managing Director for Austin’s Capital Factory startup accelerator, Gordon is an active angel investor, VC and startup advisor.

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