Easy Cowboy Cornbread Casserole with Ground Beef
Published Nov 17, 2023 Updated Dec 04, 2023
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This cozy, hearty Cowboy Cornbread Casserole is packed with ground beef, chili beans, canned veggies, and spices, then topped with a sweet and fluffy cornbread topping and shredded cheddar cheese. A filling, satisfying meal that comes together in about 30 minutes!
What Makes This Recipe Great
I’m really leaning into this crisp Fall weather this year, and there is truly nothing better than a casserole! I am southern, after all, and casseroles are our jam! Introducing my newest favorite, this Cowboy Cornbread Casserole recipe!
It’s a hearty meal made with simple ingredients filled with ground beef, beans, and veggies and topped with a sweet cornbread topping. I literally cannot think of anything more easy and satisfying for busy weeknights or even Sunday supper. My whole family loves this dish!
This is such a cozy, easy dinner, and I really hope ya’ll love it as much as we do!
Ingredient Notes
- Lean ground beef: Feel free to swap this for ground turkey or chicken if you are looking for a leaner substitute.
- Yellow Onion
- Canned chili beans: This is a can of pinto beans in a mild sauce. If you want, you can also do a mix of kidney beans or black beans.
- Canned diced tomatoes: For a little more kick, feel free to use a can of Rotel tomatoes and green chilies.
- Canned corn
- Shredded cheese: I used shredded cheddar cheese, which I find compliments the beef so well. Feel free to omit the cheese if needed.
- Taco seasoning: I love using my homemade taco seasoning, but you can also use a store-bought packet.
- Salt and pepper to taste
- Cornbread mix: I used King Arthur gluten-free cornbread mix, but you can use any box of cornbread mix that you prefer. You’ll find these mixes in the baking aisle at your local grocery store.Â
Step-by-Step Instructions
- Preheat the oven to 375°F.
- In a large cast iron skillet, add a little olive oil and sauté the onions and garlic until fragrant. Brown the ground beef. Drain excess fat, then add the taco seasoning.
- To the beef add the corn, black beans, and diced tomatoes. Mix together. Either keep it in the cast iron skillet or transfer the mixture to a greased casserole dish.
- Sprinkle shredded cheddar cheese evenly over the mixture. Mix the cornbread according to the package. Top the beef mixture with the cornbread mixture. Spread evenly.
- Bake in the preheated oven for 30 minutes or until the cornbread is golden brown and the casserole is bubbly.
- Let it cool slightly before serving, enjoy!
Mac’s Pro Tip
Expert Tips
- Feel free to add additional ingredients if desired. I’ve seen this recipe also include bell peppers, taco seasoning, garlic powder, etc! It’s quite forgiving, so play around and find your favorite tastes and flavors.
- If you feel like the top is getting too dark, feel free to cover the casserole dish with aluminum foil and take it off about 10 minutes before it finishes cooking.
- You can make this a one-pan dish by using a cast iron skillet or another skillet that is oven-safe.
- See nutrition facts in the printable recipe card below!
Serving Tips
Serve with a dollop of sour cream, a drizzle of honey, or other favorite toppings!
Storage Tips
Store leftover cowboy cornbread casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat leftovers in the microwave and serve with your favorite toppings.
Recipe FAQs
It’s a delicious casserole packed with ground beef, beans, veggies, and spices, then topped with cornbread mix and shredded cheese!Â
If you want, you can prep this cowboy cornbread casserole, then cover and refrigerate for up to 48 hours. Let it sit at room temperature for about 30 minutes before baking in the oven.Â
More Cozy Casseroles
If you love this recipe, please give it a star rating and leave a comment below!
Easy Cowboy Cornbread Casserole with Ground Beef
Ingredients
- 1 1/2 -2 pounds ground beef
- 1 15 oz box gluten-free cornbread prepared according to the package
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 tbsp taco seasoning or 1 packet store-bought
- 15 ounce can corn drained
- 15 ounce can chili beans drained
- 15 ounce can diced tomatoes undrained
- 1-2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 375°F.
- In a large cast iron skillet, add a little olive oil and sauté the onions and garlic until fragrant. Brown the ground beef. Drain excess fat, then add the taco seasoning.
- To the beef add the corn, black beans, and diced tomatoes. Mix together. Either keep it in the cast iron skillet or transfer the mixture to a greased casserole dish.
- Sprinkle shredded cheddar cheese evenly over the mixture. Mix the cornbread according to the package. Top the beef mixture with the cornbread mixture. Spread evenly.
- Bake in the preheated oven for 30 minutes or until the cornbread is golden brown and the casserole is bubbly.
- Let it cool slightly before serving, enjoy!
Notes
Expert Tips
-
- I sub Greek yogurt for the oil in the boxed cornbread mix. It cuts the calories and fat count dramatically.Â
- Feel free to add additional ingredients if desired. I’ve seen this recipe also include bell peppers, taco seasoning, garlic powder, etc! It’s quite forgiving, so play around and find your favorite tastes and flavors.Â
-
- If you feel like the top is getting too dark, feel free to cover the casserole dish with aluminum foil and take it off about 10 minutes before it finishes cooking.Â
-
- You can make this a one-pan dish by using a cast iron skillet or another skillet that is oven-safe.Â
-
- See nutrition facts in the printable recipe card below!
- I like using Honey cornbread because it gives the dish a touch of sweetness.
Serving Tips
Serve with a dollop of sour cream, a drizzle of honey, or other favorite toppings!ÂStorage Tips
Store leftover cowboy cornbread casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat leftovers in the microwave and serve with your favorite toppings.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such an easy casserole that my family loves! It’s also super quick to make.
My first time trying Cowboy Cornbread and it was SO GOOD. My husband took it for lunch today which is a great compliment to the food because he doesn’t like leftovers typically.
So happy to hear this, Jill. Thank you
I am confused- the recipe in step 5 mentions cornmeal, sugar, flour, baking powder and salt, but non of those ingredients are listed. If we are using boxed corn bread mix should we just make it like on the box?
Sarah, thanks so much for the catch! I had accidentally added the instructions in for my homemade cornbread. I have the instructions fixed. You will make the cornbread according to the box.
So so good! Due to a good sensitivity I had to sub for ground chicken, but even my picky eater kids loved it.