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Cowboy Cornbread Casserole

Jessica Tran
This Cowboy Cornbread Casserole recipe is a family favorite, packed with ground beef, beans, corn, and a golden cornbread crust. It's easy to make, budget-friendly, and perfect for any occasion!
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Course Casseroles, Main Course
Cuisine American
Servings 6 people

Equipment

  • Large skillet (for browning beef and veggies)
  • 9x13 inch baking dish (for baking the casserole)
  • Mixing bowls (to prepare cornbread topping)
  • Measuring cups and spoons (for accurate measurements)
  • Wooden spoon or spatula (for stirring and mixing ingredients)

Ingredients
  

For the Filling:

  • 1 pound ground beef or substitute with ground turkey or vegetarian alternative
  • 1 yellow onion diced
  • 1 bell pepper any color, diced
  • 2 cloves garlic minced
  • 2 tablespoons taco seasoning store-bought or homemade
  • 1 can 14.5 oz diced tomatoes, undrained
  • 1 cup corn frozen, fresh, or canned – drained if canned
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • Salt and pepper to taste

For the Cornbread Topping:

  • 1 box cornbread mix standard size, around 6-8 oz
  • 2/3 cup milk
  • 1 egg
  • 1 cup shredded cheddar cheese reserve some for topping

Instructions
 

Step 1: Prepare the Beef and Veggies

  • Preheat the oven to 375°F (190°C).
  • Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon as it cooks.
  • Drain any excess grease.
  • Add diced onion and bell pepper to the skillet. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.

Step 2: Add Seasoning and Beans

  • Sprinkle taco seasoning over the beef and veggie mixture. Stir well to coat evenly.
  • Add diced tomatoes, corn, black beans, and kidney beans. Stir to combine and let the mixture simmer for 5 minutes.

Step 3: Make the Cornbread Topping

  • In a mixing bowl, combine cornbread mix, milk, and egg. Stir until smooth.
  • Fold in 3/4 cup of shredded cheddar cheese, reserving the rest for garnish.

Step 4: Assemble the Casserole

  • Grease a 9x13 inch baking dish.
  • Pour the beef and bean mixture evenly into the dish. Spread it out in an even layer.
  • Pour the cornbread batter on top of the beef mixture. Gently spread it out to the edges using a spatula. Be cautious not to mix the layers.
  • Sprinkle the remaining shredded cheese on top.

Step 5: Bake the Casserole

  • Place the dish in the preheated oven and bake for 35-45 minutes, or until the cornbread topping is golden brown and the filling is bubbling.
  • Remove from the oven and let it cool for 5 minutes to set.

Step 6: Serve and Enjoy

  • Slice the casserole into squares and serve warm.
  • Optionally, garnish with sour cream, chopped cilantro, or sliced jalapeños for extra flavor.

Video

Notes

This casserole freezes well! To freeze, let the dish cool completely, slice into portions, and store in airtight containers or wrap tightly in plastic wrap and foil.
To reheat frozen portions, thaw in the refrigerator overnight and bake in the oven at 350°F (175°C) until heated through.
Want to spice it up? Add diced jalapeños or a pinch of cayenne pepper to the filling!