Cowboy Cornbread Casserole
Looking for a hearty, one-pan meal that’s loaded with flavor and perfect for feeding a hungry crowd? This Cowboy Cornbread Casserole is a southern-style comfort food classic that brings together ground beef, beans, corn, and zesty spices—all topped with a golden cornbread crust.
️ It’s bold, filling, and absolutely irresistible—perfect for family dinners, potlucks, or cozy weekend nights.
Why You’ll Love This Recipe
-
One-skillet meal = easy cleanup
-
Packed with protein and fiber
-
Sweet, savory, and spicy layers in every bite
-
Great for meal prep or leftovers
-
Comfort food with a Tex-Mex twist
Ingredients
For the Beef Filling:
-
1 lb ground beef
-
1 tablespoon olive oil
-
1/2 cup diced onion
-
1/2 cup diced bell pepper
-
1 can (15 oz) black beans, drained and rinsed
-
1 cup frozen or canned corn
-
1 can (10 oz) Rotel tomatoes or diced tomatoes with green chilies
-
1 tablespoon taco seasoning
-
Salt and pepper to taste
For the Cornbread Topping:
-
1 box (8.5 oz) Jiffy Corn Muffin Mix
-
1 egg
-
1/3 cup milk
-
Optional: 1/2 cup shredded cheddar cheese
Instructions
-
Preheat oven to 375°F (190°C).
-
In an oven-safe skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat.
-
Add onion and bell pepper, cooking until soft (about 3–4 minutes).
-
Stir in beans, corn, tomatoes, and taco seasoning. Simmer for 5 minutes to blend the flavors. Remove from heat.
-
In a separate bowl, mix Jiffy cornbread mix, egg, and milk. Add cheese if using.
-
Spread cornbread batter evenly over the beef mixture in the skillet.
-
Bake for 25–30 minutes, or until the cornbread is golden brown and cooked through.
-
Cool slightly before serving. Top with chopped tomatoes, onions, cilantro, or sour cream.
Notes & Tips
-
Swap ground beef for ground turkey or plant-based crumbles for a lighter version.
-
Want it spicier? Add chopped jalapeños to the beef or cornbread mix.
-
To feed a crowd, double the recipe and bake in a 9×13-inch pan.
-
Great served with a side of sour cream, guacamole, or a simple salad.
Thank you for following me on Facebook , Pinterest !
Cowboy Cornbread Casserole
Description
This Cowboy Cornbread Casserole is a bold, flavorful, one-skillet dish packed with seasoned ground beef, beans, corn, and tomatoes—all topped with a golden, fluffy layer of cornbread. It’s the perfect hearty dinner for busy weeknights or weekend gatherings, offering the comfort of a casserole with the ease of a simple bake.
Ingredients
For the Filling:
-
1 lb ground beef
-
1 tbsp olive oil
-
½ cup chopped onion
-
½ cup chopped bell pepper
-
1 can (15 oz) black beans, drained and rinsed
-
1 cup corn (frozen or canned, drained)
-
1 can (10 oz) Rotel diced tomatoes with green chilies
-
1 tbsp taco seasoning
-
Salt and black pepper, to taste
For the Cornbread Topping:
-
1 box (8.5 oz) Jiffy Corn Muffin Mix
-
1 egg
-
⅓ cup milk
-
Optional: ½ cup shredded cheddar cheese for a cheesy topping
Instructions
-
Preheat oven to 375°F (190°C).
-
In a cast iron skillet or oven-safe pan, heat olive oil over medium heat.
-
Cook ground beef until browned. Drain any excess fat.
-
Add onion and bell pepper, and sauté until softened (about 3–4 minutes).
-
Stir in black beans, corn, tomatoes, taco seasoning, and season with salt and pepper. Let it simmer for 5 minutes.
-
In a bowl, combine corn muffin mix, egg, milk, and cheese if using.
-
Spread the cornbread batter evenly over the meat mixture in the skillet.
-
Bake for 25–30 minutes, or until the cornbread is golden and cooked through.
-
Let it cool for 5 minutes, then serve topped with chopped tomato, onions, cilantro, or sour cream if desired.
Notes
-
This recipe is perfect for meal prepping—just store leftovers in the fridge and reheat as needed.
-
You can substitute ground turkey or chicken for the beef.
-
Add a touch of heat by mixing diced jalapeños into the cornbread batter.
-
For a larger group, double the recipe and bake it in a 9×13-inch casserole dish.