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:
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1 lb ground beef
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1 tbsp olive oil
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½ cup chopped onion
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½ cup chopped bell pepper
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1 can (15 oz) black beans, drained and rinsed
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1 cup corn (frozen or canned, drained)
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1 can (10 oz) Rotel diced tomatoes with green chilies
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1 tbsp taco seasoning
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Salt and black pepper, to taste
For the Cornbread Topping:
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1 box (8.5 oz) Jiffy Corn Muffin Mix
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1 egg
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⅓ cup milk
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Optional: ½ cup shredded cheddar cheese for a cheesy topping
Instructions
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Preheat oven to 375°F (190°C).
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In a cast iron skillet or oven-safe pan, heat olive oil over medium heat.
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Cook ground beef until browned. Drain any excess fat.
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Add onion and bell pepper, and sauté until softened (about 3–4 minutes).
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Stir in black beans, corn, tomatoes, taco seasoning, and season with salt and pepper. Let it simmer for 5 minutes.
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In a bowl, combine corn muffin mix, egg, milk, and cheese if using.
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Spread the cornbread batter evenly over the meat mixture in the skillet.
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Bake for 25–30 minutes, or until the cornbread is golden and cooked through.
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Let it cool for 5 minutes, then serve topped with chopped tomato, onions, cilantro, or sour cream if desired.
Notes
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This recipe is perfect for meal prepping—just store leftovers in the fridge and reheat as needed.
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You can substitute ground turkey or chicken for the beef.
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Add a touch of heat by mixing diced jalapeños into the cornbread batter.
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For a larger group, double the recipe and bake it in a 9×13-inch casserole dish.