Cowboy Cornbread Casserole
Hearty and satisfying, Cowboy Cornbread Casserole layers ground beef, cheese, beans, and a buttery cornbread topping for a crowd pleasing dinner.
Recipe slightly adapted from 50K recipes
Easy Cornbread Casserole
When you need a meal that's hearty, comforting, and easy to throw together, Cowboy Cornbread Casserole delivers big flavor without the fuss. I had football Sundays in mind when making this; those laid-back days when you want to feed a hungry crowd without spending hours in the kitchen. But honestly, it's just as perfect for a busy weeknight with the family or anytime you need something simple, satisfying, and sure to please.
This is truly the kind of dish that disappears fast. The buttery cornbread topping is irresistible with the bold Tex-Mex beef filling. Set out some toppings like sour cream, sliced green onions, and jalapeno slices to add a kick.
What You'll Need
- Ground beef
- Taco seasoning- Try to find low-sodium to control some of the salt.
- Salsa- We use mild so the dish can serve both adults and kids.
- Chicken broth
- Kidney beans
- Roasted corn- This can be frozen or canned.
- Cheese- Your favorite Mexican blend or Colby Jack.
- Cornbread topping- Jiffy cornbread mix, creamed corn, milk, and sour cream
- Salt and pepper
Easy Instructions
- Cook and crumble ground beef in a large skillet until no longer pink.
- Combine beef with taco seasoning, salt, pepper, roasted corn, kidney beans, salsa, and chicken broth. Simmer for a few minutes.
- Make cornbread topping by combining cornbread mix with creamed corn, sour cream, and milk.
- Assemble casserole by spreading beef mixture in a baking dish and top with cheese. Dollop cornbread mix and spread out in an even layer to cover the cheese.
- Bake at 350℉ for 35-40 minutes. Allow to rest a few minutes before serving.
Serving Suggestions
- Toppings: A dollop of sour cream, sliced green onions, diced avocado, fresh or pickled jalapeños adds flavor and freshness.
- Sides: Serve with a simple green salad, coleslaw, or Mexican Rice.
Helpful Tips To Consider
- Add in extra veggies like bell peppers and zucchini.
- Use a large oven safe skillet to save on dishes.
- Let it rest after baking so the filling has time to thicken up and make it easier to slice.
Cowboy Cornbread Casserole
Equipment
- large skillet
- 9×13-inch baking dish
- medium bowl
Ingredients
Beef filling
- 1 ½ pounds ground beef
- 1 taco seasoning packet, low sodium or 3 tablespoon homemade
- 1 ½ cups roasted corn frozen or canned
- 1 (15) ounce can kidney beans, drained and rinsed
- 1 ½ cups mild salsa
- 1 cup chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups Colby Jack or cheddar cheese, shredded
Cornbread topping
- 1 box Jiffy cornbread mix only the dry mix
- 1 (8.25) ounce can creamed corn
- ¼ cup sour cream
- 2 tablespoon milk
Instructions
Preheat oven to 350℉ and grease a 9×13-inch baking dish with non-stick cooking spray.
- Heat a large skillet to medium heat. Crumble and cook ground beef until no longer pink, about 5-7 minutes. Drain any excess grease.
- Next stir in taco seasoning, roasted corn, kidney beans, mild salsa, chicken broth, salt and pepper. Bring to a simmer and cook another 5-minutes.
- Meanwhile, combine Jiffy cornbread mix with creamed corn, sour cream, and milk. The mixture will be thick.
- Transfer beef mixture to prepared baking dish and smooth out the top. Add shredded cheese, then dollop the top with cornbread batter. Smooth out to cover the beef filling and cheese.
- Bake in the oven, uncovered, for 35-40 minutes or until top is golden brown and cornbread is cooked through. Allow to rest 10-minutes before serving.
Notes
- Sour cream
- Green onion slices
- Cilantro
- Fresh avocado or guacamole
- Pickled or fresh jalapeno slices
Nutrition
Enjoy Tex-Mex Flavors? Try These Next!
More recipes to enjoy: Slow Cooker Cowboy Soup, Southwestern Corn Bread Layered Salad, Beefy Slow Cooker Chili, Cowboy Caviar, Tex-Mex Slow Cooker Casserole, and Mexican Lasagna.
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