Hey Everyone! I’m Azeem from FoodMinty.com, whipping up simple, hearty recipes right here in my Texas kitchen. This cowboy cornbread casserole is a total game-changer for busy nights—ground beef, beans, corn, all smothered in cheesy goodness and topped with sweet cornbread. I threw it together for a family dinner last week, and the kids cleaned their plates without a single complaint! It’s that perfect mix of savory and a little sweet, super filling, and feeds a crowd without breaking the bank.
Why This Recipe Rocks
- One-pan easy (well, one skillet + baking dish).
- Uses stuff I always have on hand.
- Total crowd-pleaser—great for potlucks or game days.
- Leftovers heat up amazing.
I’ve made this a bunch of times now, and it’s always a hit.
Ingredients (Serves 6-8)
- 1 lb ground beef
- 1 onion, chopped
- 1 can (15 oz) corn, drained
- 1 can (15 oz) ranch-style beans (or pinto beans), undrained
- 1 can (10 oz) diced tomatoes with green chiles, drained
- 2 boxes (8.5 oz each) cornbread mix (like Jiffy) or 1 if you want thinner topping
- Ingredients for cornbread (eggs, milk as per box)
- 2 cups shredded cheddar cheese
- Chili powder, cumin, salt, pepper to taste
How to Make It
- Preheat the oven to 350°F. Grease a 9×13 dish.
- Cook the beef: Brown ground beef and onion in a skillet. Drain fat. Stir in corn, beans, tomatoes, and spices. Simmer for a few minutes.
- Assemble: Pour beef mix into the dish. Top with half the cheese.
- Cornbread layer: Mix cornbread batter per box instructions. Pour over the top. Sprinkle remaining cheese.
- Bake for 30-35 minutes until the cornbread is golden and set.
Let it sit for 10 minutes before digging in—easier to serve!
My Go-To Tips
- For extra kick, add jalapeños.
- Make it ahead: Assemble and refrigerate, bake when ready.
- Too dry? Keep beans undrained.
- Stores in fridge 3-4 days.
I once used regular beans and drained everything—lesson learned, it needs that moisture!
Quick Nutrition (Per Serving)
- Calories: ~500
- Protein: 25g
- Carbs: 45g
(Just my estimate—super satisfying.)
Wrap-Up
This cowboy cornbread casserole is straight-up comfort in a dish. Perfect for those cozy Texas evenings. I’m Azeem @ FoodMinty.com—real home cooking here. If you try it, tell me in the comments what you think!
Happy eating!
FAQs
Why does my casserole end up too soupy?
It’s usually the liquid from the canned tomatoes or beans. Drain the Rotel really well (I even give them a squeeze) and rinse the beans. Let the meat mixture simmer on the stove a little longer to evaporate some of that extra juice before adding the cornbread batter.
I don’t have a Jiffy mix – what can I use instead?
Any other corn muffin mix works fine. Or just make your own cornbread batter. A lot of people use two boxes of Jiffy for a thicker top layer – add a bit of creamed corn or sour cream to keep it moist and fluffy.
Can I swap out the ground beef?
Sure! Ground turkey or chicken makes it lighter and still delicious. For vegetarian, just load up on extra beans, sautéed mushrooms, zucchini, or bell peppers – it’s still super hearty.
How long do leftovers keep?
They’re good in the fridge for 4-5 days covered tight. You can freeze the whole thing (baked or unbaked) for up to 3 months. Reheat in the oven at 350°F until hot.
What toppings should I serve with it?
Go taco-style! Sour cream, extra shredded cheese, chopped green onions, cilantro, avocado slices, or jalapeños – makes every bite even better.
