Easy Cowboy Cornbread Casserole
Dinner just got even better with this Easy Cowboy Cornbread Casserole. Made with simple ingredients and ready in under an hour, this casserole is packed full of flavor. With a fabulous ground beef filling and Jiffy cornbread topping, this dinner recipe needs to be on your menu.
Casseroles are always a great idea because they come together with easy to find ingredients and are ready quickly. Be sure to check out Doritos Ground Beef Casserole, Cajun Chicken Pasta Casserole and this Meatball Sub Casserole.
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Why is it called Cowboy Casserole?
It is called cowboy casserole because of the ingredients. There are different versions of a cowboy casserole with tater tots and baked beans but this one is tex-mex and amazing.
What cowboy doesn’t love a good tex-mex meal? Especially one with a cornbread top and ground beef layer.
What goes into this Recipe
Ground Beef Filling
- Lean Ground Beef- Using lean ground beef eliminates the need to remove grease from the recipe.
- Salsa- This is where you can really adjust the spice in the filling. Use mild, medium or hot to get just the right amount of heat for your family.
Cornbread Topping
- Corn Muffin Mix- Jiffy corn muffin mix is great because it is just the right amount, plus the bit of sweetness is great with the spicy filling.
- Cream Corn- Adding cream corn to the topping allows you to get more corn flavor without adding eggs.
See recipe card for full information on ingredients and quantities.
Substitutions/Variations
Ground Beef: Ground turkey or chicken would both be great substitute options.
Kidney Beans: Use black beans instead of kidney beans for a wonderful alternative.
Corn: Add frozen or fresh corn in place of canned corn with great results.
Salsa: A can of tomatoes with green chilies {like Rotel} works great in place of salsa.
Cornbread add-in ideas: Spice up the cornbread mixture with diced chilies, jalapeño, bell peppers, cilantro or chili powder and cumin.
How to make Cowboy Cornbread Casserole
1. Brown the ground beef in a large skillet and remove any grease that has rendered. Add a can of kidney beans and corn that have been drained. Stir to combine.
2. Next, add the salsa, taco seasoning, water, salt, pepper and garlic powder. Stir until all of the ingredients are warm and incorporated.
3. Transfer the ground beef mixture to a 9×13 baking dish that has been sprayed with nonstick spray.
4. Top with shredded cheese, making sure it is in an even layer.
5. Combine the corn muffin mix, cream corn, milk and sour cream in a medium bowl and stir. Add corn mixture to the top of the ground beef and cheese. Spread out into an even layer.
6. Bake in a 350 degree oven for 35-40 minutes or until the cornbread is cooked through and the filling is bubbly. Serve and enjoy!
Expert Tips
- Use a lean ground beef so that you don’t have to worry about draining grease. A 93 or 96 percent lean works wonderfully.
- Adjust the heat of the filling with salsa. Choose a mild, medium or hot salsa according to how much spice your family likes.
- Add frozen or fresh corn in place of canned corn. Use what you have on hand.
- Be sure to drain the beans and corn before adding them to the ground beef. Skipping this step will give you a soupy filling.
- Garnish with your favorite taco toppings. Sour cream, diced avocado, fresh tomatoes, sliced olives and cilantro all taste wonderful with this dish.
Storage, Freezing and Reheating
Refrigerate- Wrap the leftover cowboy cornbread casserole with plastic wrap and store in the refrigerator for up to 4 days.
Freeze- Freeze this casserole for up to 3 months. To thaw, place the casserole in the refrigerator overnight.
Reheat- There are a couple ways to reheat this dinner recipe. It can easily be microwaved until warm or preheat your oven to 375 degrees and bake for 15-18 minutes.
Recipe FAQs
Absolutely! If you have a wonderful cornbread recipe by all means use it in place of the muffin mix.
There are so many things that go great with cornbread casserole. This Fiesta Wedge Salad or Cowboy Corn Salsa would be delicious.
You could also serve these Cowboy Cookies or Churro Bundt Cake for dessert.
This recipe can be made up to a day ahead of time. To do so, be sure that the filling has cooled before adding the cornbread mixture.
Cover the dish well with plastic wrap and refrigerate. Bake according to instructions.
This casserole will last for 2-3 days in the refrigerator. It is fabulous warmed up in the microwave or oven {see instructions above}.
Do you love easy casseroles? Try these awesome recipes…
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Easy Cowboy Cornbread Casserole
Ingredients
Ground Beef Filling
- 2 pounds lean ground beef
- 14 ounce can canned corn {drained}
- 14.5 ounce can canned kidney beans {drained}
- 2 cups salsa
- 1 ounce packet taco seasoning
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 ½ cups shredded cheese {I used Colby Jack}
Cornbread Topping
- 8.5 ounce box Jiffy corn muffin mix
- 8.25 ounce can creamed corn
- 2 tablespoons milk
- ¼ cup sour cream
Instructions
- Preheat the oven to 350°.
Filling
- Begin by browning the ground beef in a large skillet over medium-high heat. Drain off any excess grease. Add corn, kidney beans, salsa, taco seasoning, water, salt, pepper and garlic powder. Stir to combine.
- Pour mixture into a 9×13 baking dish that has been sprayed with nonstick spray. Top with shredded cheese and set aside.
Topping
- Combine the corn muffin mix, creamed corn, milk and sour cream in a medium bowl. Mix until you have a thick batter. Spoon mixture evenly over the ground beef and cheese.
- Bake for 35-40 minutes or until the topping is cooked through and golden brown. Store leftovers covered in the refrigerator.
Video
Notes
- Use a lean ground beef so that you don’t have to worry about draining grease. A 93 or 96 percent lean works wonderfully.
- Adjust the heat of the filling with salsa. Choose a mild, medium or hot salsa according to how much spice your family likes.
- Be sure to drain the beans and corn before adding them to the ground beef. Skipping this step will give you a soupy filling.
- Garnish with your favorite taco toppings. Sour cream, diced avocado, fresh tomatoes, sliced olives and cilantro all taste wonderful with this dish.
- Wrap the leftover cowboy cornbread casserole with plastic wrap and store in the refrigerator for up to 4 days.
- Freeze this casserole for up to 3 months. To thaw, place the casserole in the refrigerator overnight.
- There are a couple ways to reheat this dinner recipe. It can easily be microwaved until warm or preheat your oven to 375 degrees and bake for 15-18 minutes.
- Ground Beef: Ground turkey or chicken.
- Kidney Beans: Use black beans or another bean of choice.
- Corn: Frozen or fresh corn can be used with great results.
- Salsa: Canned tomatoes with green chilies {Rotel}.
- Cornbread Add-in Ideas: Spice up the cornbread mixture with diced chilies, jalapeño, bell peppers, cilantro or chili powder and cumin.
The directions say to top with cheese before adding the cornbread. But there isn’t any cheese list in the ingredients. Can you please include how much and what type of cheese?
Thank you so much for bringing that to my attention. It is 1 1/2 cups of shredded cheese. I used colby jack but you could use whatever you have on hand or prefer. Enjoy!