This Cowboy Cornbread Casserole is an easy and tasty meal that you can make any night of the week. It is full of traditional Tex-Mex flavors that are super family-friendly and hearty!
Easy Cowboy Cornbread Casserole Recipe
One pot, slow cooker, instant pot, casseroles…I love them all! Since I have children, the easier the meal is the better. The days are long and the nights are short so I try to spend the least amount of time in the kitchen as possible. This cowboy cornbread casserole is a hit in our house. It’s packed full of flavor and the kids love the cheese and cornbread.
This recipe is made with simple ingredients that require minimal prep and a bit different than our Cowboy Casserole with Tater Tots. It reheats and freezes well and it can also be made ahead of the day before. Then, after a busy weekday, we don’t have to worry about what’s for dinner. I just pop it in the oven and that’s it!
What You’ll Need
Many canned ingredients are very affordable and last a long time so I always stock up – especially for simple recipes like casseroles! They are perfect for any time of the year and always yummy.
- Olive Oil
- Onion: Yellow or white onion works great, diced.
- Ground Beef: I like to use 80% lean beef, ground turkey (or ground chicken).
- Pinto Beans: Drain and rinsed.
- Corn: Drain the corn.
- Diced Tomatoes with Green Chiles – we like to use Rotel tomatoes.
- Cheese: Use whatever cheese you like and shred it or buy it packaged. We like to use cheddar cheese.
- Taco Seasoning – try making our easy homemade taco seasoning recipe.
- Garlic Powder
- Jiffy Corn Muffin Mix: This is essential. The Jiffy mix is very inexpensive and just the right amount!
- Creamed Corn
- Heavy Cream
How to Make Cowboy Cornbread Casserole
Once all of the ingredients are mixed, this cowboy cornbread casserole gets layered and baked to perfection!
- Step 1. First, preheat your oven to 350 degrees F. Then, spray a 9×13 baking dish with non-stick cooking spray.
- Step 2. Heat a large skillet over medium-high heat and pour in the olive oil. Add the diced onions and cook until they are softened. It will take about 4-5 minutes.
- Step 3. Next, add the ground beef. Break it into crumbles as it cooks. Once it is browned and cooked through, drain the grease.
- Step 4. Mix the ground beef mixture with beans, corn, diced tomatoes, and cheese in a large bowl.
- Step 5. In a separate small bowl, combine taco seasoning, water, and garlic powder. Pour the mixture over the ground beef and stir.
- Step 6. Pour the prepared filling into the prepared baking dish.
- Step 7. For the topping, mix Jiffy cornbread mix, creamed corn, and heavy cream in a medium bowl. Using a spatula, spread the cornbread mixture over the top of the beef.
- Step 8. Bake for 45-50 minutes. A toothpick should come out clean after being inserted in the middle and the cornbread on top will be golden brown.
- Step 9. Serve hot with your favorite toppings!
How to Store Leftovers
Store leftover cowboy cornbread casserole in the refrigerator in an airtight container or cover with aluminum foil for 5-7 days. It can be easily reheated in the microwave. Make ahead and store in the refrigerator for up to 24 hours before baking.
Freezer; cover and store for up to 1 month.
Substitutions and Variations
- Substitute any type of beans for the pinto beans. Black beans and kidney beans are my top recommendations.
- You can use any variety of diced tomatoes you like. Swap it for salsa, too!
- I like to use shredded cheddar in this recipe but you can also use pepperjack for a kick or any fiesta or taco blend.
Here are my favorite toppings for this cornbread casserole.
- Sliced green onion
- Sour cream
- More shredded cheese
- Hot sauce
- Sliced jalapenos
More Cornbread Recipes
- Cheesy Cornbread Waffles With Chili
- Best Ever Sausage Cornbread Stuffing
- Mexican Cornbread
- Chili Pot Pie With Cornbread Crust
- Easy Jalapeno Cornbread
Cowboy Cornbread Casserole
- 1 tablespoon olive oil
- 1/2 medium onion diced
- 2 pounds ground beef
- 1 15.5 ounce pinto beans can, drained
- 1 15 ounce corn can, drained
- 1 10 ounce diced tomatoes with green chilies can, do not drain
- 1 1/2 cups cheese shredded
- 1 ounce taco seasoning
- 1/2 cup water
- 1 teaspoon garlic powder
- 1 8.5 ounce Jiffy corn muffin mix
- 1 cup creamed corn
- 1/4 cup heavy cream
- Preheat the oven to 350 degrees. Spray a 9×13 pan with cooking oil.
- Heat oil in a large skillet and add onion. Cook until onion is softened; about 4-5 minutes.
- Add ground beef to the skillet, breaking into small pieces as it cooks. Cook until no longer pink. Drain and discard grease.
- In a large bowl, mix together ground beef mix, beans, corn, diced tomatoes with juice, and cheese.
- In a small bowl, mix taco seasoning, water, and garlic powder. Pour over ground beef mixture and stir until combined.
- Pour beef mixture into the prepared pan.
- In a medium bowl, mix together corn muffin mix, creamed corn and heavy cream with a spatula. Scoop cornbread batter over beef mixture and gently spread evenly.
- Bake for 45-50 minutes; until a toothpick inserted in the center of the cornbread comes out clean and the cornbread is starting to brown.
- Serve with green onions, extra cheese, or sour cream.