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Cowboy Cornbread Casserole

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With hundreds of rave reviews and a viral following, this Cowboy Cornbread Casserole has become a go-to comfort food for busy families everywhere.  What makes this casserole so special?  A hearty ground beef filling, perfectly seasoned and simmered to perfection, is topped with a golden, slightly sweet Jiffy cornbread crust that bakes up light, golden brown and delicious.

Serving a spoonful of Cowboy Cornbread Casserole.

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Cowboy Casserole Recipe

As someone who has been creating family friendly dinner recipes for over 25 years, I know the magic of a simple yet satisfying meal—and this one delivers every time.  Serve it with a side of sour cream, a sprinkle of cheese, or even chopped avocado for a little extra indulgence.

If you haven’t tried it yet, now’s the time! With all the five-star reviews this recipe has received, you know it’s a winner.

Table of Contents

Cowboy Casserole Recipe Ingredients

Ground Beef Filling

The ingredients needed to make the filling of Cowboy Cornbread Casserole.
  • 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 Casserole Topping

Ingredients needed to make the 4 ingredient 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.

How to Make 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.

Steps 1 and 2 of making cornbread casserole. 1, browning the ground beef and adding the corn, beans. 2, adding the remaining ingredients to the filling.

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.

Steps 3 and 4 of making cowboy cornbread casserole. 3, pouring the filling into 9x13 baking dish. 4, ading shredded cheese to the top of the filling.

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!

Steps 5 and 6 of making cowboy cornbread casserole. 5, combining the topping and spooning over the filling. 6, baking and serving.

Cowboy Casserole Recipe Substitutions and 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.

Cowboy Casserole Recipe 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.

How to Store Cornbread Casserole

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

Can I use homemade cornbread instead of Jiffy corn muffin mix?

Absolutely! If you have a wonderful cornbread recipe by all means use it in place of the muffin mix.

What should I serve with cornbread casserole?

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.

Can you make this recipe ahead of time?

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.

How long does cornbread casserole last in the fridge?

This casserole will last for 2-3 days in the refrigerator. It is fabulous warmed up in the microwave or oven {see instructions above}.

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.

A serving of cowboy cornbread casserole, topped with sour cream, tomato and avocado.

Do you love easy casseroles? Try these awesome recipes…

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Serving Cowboy Cornbread Casserole with a spoon.

Easy Cowboy Cornbread

A delicious ground beef filling is topped with a quick cornbread topping and baked to perfection for the ultimate dinner.
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 53 minutes
Servings: 6 servings
Calories: 649kcal
4.53 from 51 votes
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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.
Substitutions:
  • 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.
 

Nutrition

Serving: 1serving | Calories: 649kcal | Carbohydrates: 64g | Protein: 49g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 2333mg | Potassium: 1145mg | Fiber: 9g | Sugar: 16g | Vitamin A: 1192IU | Vitamin C: 7mg | Calcium: 243mg | Iron: 7mg
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8 Comments

  1. 5 stars
    Love this cowboy cornbread. So simple to make and turns out delicious every single time!

  2. 5 stars
    This was super easy! I made adjustments with what I had on hand. I used only 1# lean meat browned in cast iron pan, used chili seasoning, and my mom’s canned roja sauce instead of salsa. Topped with some cowboy candy jalapenos (made by mom) husband ate more than his fair share. 😁

  3. 3 stars
    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?

    1. 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!

Comments are closed.

4.53 from 51 votes (44 ratings without comment)