Cowboy Cornbread Casserole

This hearty cowboy cornbread casserole has been a go-to for family gatherings and weeknight dinners alike. It combines savory ground beef and beans with a sweet and moist cornbread topping, creating a comforting dish that’s both filling and full of flavor. This recipe comes together easily and bakes in one skillet, making cleanup a breeze.

I first made this casserole for a family potluck, and it quickly became a favorite everyone asks for whenever we get together. The combination of textures from the creamy cornbread and hearty filling truly hits the spot.

Ingredients

• Ground beef: one and a half pounds for the main protein and rich meaty flavor look for lean ground beef to reduce excess fat
• Diced onion: one cup to add sweetness and depth cook until translucent for best flavor
• Taco seasoning: three tablespoons or one store-bought packet delivers Mexican-inspired spices choose a mix without added MSG for cleaner flavor
• Salt: one teaspoon enhances all the other ingredients
• Black pepper: half a teaspoon adds a subtle spicy kick
• Canned black beans: one 14.5 ounce can drained provide protein and fiber rinse well for freshness
• Canned corn: one 14.5 ounce can drained for natural sweetness and texture select whole kernel corn for best bite
• Thick salsa: 24 ounces rich in tomato flavor and spice choose chunky style to add texture
• Green chiles: four ounces canned add mild heat and smoky depth pick the mild or hot version depending on heat preference
• Shredded cheese: two cups combination of pepper jack and cheddar brings creaminess and sharpness look for freshly shredded cheese for meltability
• Cornbread topping
• Jiffy corn muffin mix: one 8.5 ounce box serves as the base for a moist and sweet cornbread crust
• Creamed corn: one 14 ounce can adds moisture and sweetness to the cornbread using quality creamed corn improves texture
• Milk: two tablespoons to bind and keep the cornbread tender
• Egg: one large helps set the cornbread topping
• Sour cream: quarter cup adds richness and a slight tang to the topping for balance

Instructions

Preheat the oven:

to 350 degrees Fahrenheit to ensure it reaches the correct baking temperature by the time the casserole is assembled.

Cook the ground beef and onions:

in a large oven-safe skillet over medium-high heat. Brown the meat thoroughly for about six to seven minutes and cook the onions until they are soft and translucent. Drain off any excess fat carefully to keep the dish from being greasy.

Season the meat mixture:

by stirring in the taco seasoning, salt, pepper, salsa, drained corn, black beans, and green chiles. Mix these ingredients until well combined and then turn off the heat to allow flavors to meld slightly.

Sprinkle the shredded cheese:

evenly over the top of the meat mixture. This cheesy layer will melt under the cornbread topping and add gooey richness.

Prepare the cornbread topping:

In a separate medium bowl, combine the Jiffy corn muffin mix, creamed corn, milk, egg, and sour cream. Stir these gently until just combined avoiding overmixing to keep the cornbread tender.

Spread the cornbread mixture:

evenly over the layer of melted cheese on top of the meat. Use a spatula to smooth it out for even baking.

Bake the casserole:

Place the skillet in the preheated oven and bake for 35 to 40 minutes. The casserole is done when the cornbread topping is cooked through and golden brown. You can test this by inserting a toothpick into the center which should come out clean.

Serve:

warm with your favorite taco toppings such as sour cream, chopped cilantro, sliced jalapeños, or fresh avocado to add freshness and extra flavor to each bite.

My favorite ingredient has to be the green chiles since they add a smoky mild heat that elevates this dish without overpowering other flavors. This casserole brings back memories of casual family dinners where everyone gathered around sharing stories and laughter while enjoying this comforting meal.

Storage tips

Leftovers keep well covered in the refrigerator for up to four days. To reheat, warm in the oven or microwave until heated through. For longer storage, freeze portions in airtight containers for up to three months and thaw overnight before reheating.

Ingredient substitutions

You can swap ground beef for ground turkey or chicken if you prefer a leaner protein. Use vegan cheese and skip the sour cream in the cornbread topping for a dairy-free version. Try different canned beans such as pinto or kidney beans for a variation in taste and texture.

Serving suggestions

This casserole pairs well with a crisp green salad or steamed vegetables to add freshness and balance the richness. Consider serving with guacamole and a squeeze of lime for a brighter flavor contrast.

This classic cowboy cornbread casserole is perfect for filling family dinners or casual gatherings. Its balance of textures and flavors makes it a reliable crowd-pleaser.

FAQs about Recipes

→ What type of cheese works best in this casserole?

Pepper jack and cheddar cheeses add a nice balance of creaminess and mild heat, but feel free to use your favorite blend.

→ Can I prepare this dish ahead of time?

Yes, you can assemble it in advance and refrigerate before baking. Just add a few extra minutes to the baking time if it's chilled.

→ How can I adjust the spiciness?

Modify the amount of taco seasoning or use mild salsa and chilies for a gentler heat.

→ Is it possible to substitute the ground beef?

Ground turkey or chicken can be used as leaner alternatives, though cooking times and flavor may vary slightly.

→ What sides pair well with this casserole?

Fresh salads, guacamole, or a dollop of sour cream complement this dish nicely, enhancing its rich, savory profile.