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!
For more delicious casserole recipe ideas, try Cheeseburger Casserole and Taco Tater Tot Casserole.
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.
Serving Suggestions
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
Ingredients
- 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
Instructions
- 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.
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2 comments on “Cowboy Cornbread Casserole”
Even my picky 4 yr old grandson asked for more.
This was yummu