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Cowboy Joe Casserole


To get more details, check out the original post we made over on our farm site.


 

Makes a 9"x13" pan full - about 12 servings.


INGREDIENTS


2 boxes JIFFY corn muffin mix


1 c. corn (drained or frozen)


1 c. sour cream


4 tbsp. melted butter


2 large eggs


2 c. Shredded cheese


1 tbsp. Oil


1 Green Bell Pepper, chopped


1 small onion, chopped


2 tbsp. Minced garlic


1 tbsp. chili powder


1 tbsp. Montreal steak seasoning


1 tbsp. Beef bullion


2 lb. ground beef




1 c. ketchup


2 tbsp. brown sugar


2 tbsp. Worcestershire sauce


1/2 tbsp. apple cider vinegar


1 tbsp. yellow mustard


2 tbsp. Head Country BBQ sauce


Sea Salt


Black pepper




DIRECTIONS


Preheat oven to 400.


Prepare cornbread base: In a medium bowl, combine corn muffin mix, corn, sour cream, melted butter, 1 cup of the shredded cheese, and eggs and whisk until evenly combined. Set aside.


Make joe meat: In a large skillet over medium heat, heat oil and cook bell pepper and onions until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add chili powder, steak seasoning and bullion. Add ground beef and cook until no longer pink. Drain excess fat to your liking.


Stir in the magic sauce: ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, mustard, and BBQ sauce and season to taste with salt and pepper.


Pour sloppy joe mixture into a 9x13" pan and spread evenly. Pour the cornbread over the top. Bake until the cornbread starts to brown a little -about 15 minutes. Take out and sprinkle remaining shredded cheese over the top and place back in oven and until cheese begins to brown and get a little crisp -about 8 minutes.


Remove from oven and let cool a few minutes before serving.


 




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