This recipe is so easy, even a sick person can do it.
It’s six simple ingredients (assuming you count cornbread batter as one, which I am) that you can keep on hand and have dinner ready in a cowboy’s notice (is that a phrase? I blame the illness) otherwise know as 30-40 minutes.
Start by browning your ground beef in a large skillet. I used this stainless steel pan so that I could throw it straight into the oven from the stove. Because I love anything that saves me washing a dish. *Ahem* I mean, my husband washing a dish.
Next add your seasoning, BBQ sauce, tomatoes, and beans and let that simmer and get all friendly for a few minutes while you get your cornbread batter ready. I’m a big fan of this one.
And don’t forget to preheat your oven to whatever temp the cornbread calls for. My recipe says 400 degrees.
Then drop globs of your batter all over the meat mixture. Try to get it kinda even, but it doesn’t have to be perfect. It’s not like cowboys are known for the neatness.
Bake until cornbread is done. I went for 20 minutes, but it could be more or less depending on your cornbread recipe and how thick you spread it on.
And if you’re feeling fancy, you can serve it with a little sour cream, shredded cheese, or whatever else you like on your chili.
Cowboy Casserole Recipe
- 2lbs lean ground beef
- 1 15oz can diced tomatoes
- 1 15oz can kidney beans
- ¼cup BBQ sauce
- Taco seasoning
- Cornbread batter
- Brown ground beef in a large skillet.
- Add next four ingredients and simmer for 5-10 minutes.
- Top with a thin layer of cornbread batter and bake for 17-25 minutes (or until a toothpick comes out clean).