If you’ve been searching for a hearty, crowd-pleasing dish with just the right balance of comfort and bold flavors, then this Cowboy Cornbread Casserole Recipe is your new best friend in the kitchen. Combining savory ground beef, Tex Mex spices, and a golden cornbread topping, this casserole bakes up moist and cheesy with every forkful, all in one easy skillet. It’s the kind of dish that feels like a warm hug on a plate, perfect for family dinners or casual gatherings where everyone wants seconds. Trust me, once you try this Cowboy Cornbread Casserole Recipe, it will quickly become a staple you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient here plays a starring role to build layers of flavor, texture, and color in this Cowboy Cornbread Casserole Recipe. From the juicy ground beef to the sweet bursts of corn in the topping, each component works together to create a truly satisfying meal.
- Olive oil (1 tablespoon): Use regular olive oil for a mild richness that helps brown the beef without overpowering the dish.
- Ground beef 90/10 (1 ½ pounds): Lean enough to keep it juicy but not greasy, this is the hearty base of the casserole.
- Yellow onion (1 medium, diced): Adds a subtle sweetness and enhances the depth of flavor with each bite.
- Garlic (2 cloves, minced): A small amount packs a punch of warmth that elevates the Tex Mex vibe.
- Taco seasoning (2 tablespoons): Homemade or store-bought, this is what brings the Cowboy Cornbread Casserole Recipe’s signature southwestern kick.
- Rotel fire-roasted tomatoes and green chilies (1 can, 10 oz): Adds juiciness, a hint of smoky heat, and vibrant color without draining the liquid.
- Pinto beans (1 can, 15.5 oz, drained): Provides satisfying texture and mild earthiness that complements the beef perfectly.
- Frozen corn (2 cups): Adds a pop of natural sweetness and color, making each serving lively and fresh.
- Salt (to taste): Essential for balancing all the flavors and enhancing the savory notes.
- Shredded cheddar cheese (2 cups): Melts into gooey pockets within the casserole for a rich, creamy finish.
- Jiffy Corn Muffin Mix (1 package, 8.5 oz): The simple shortcut for the cornbread topping that bakes up light and golden.
- Large egg (1, room temperature): Binds the cornbread mixture for the perfect texture.
- Whole milk (⅓ cup): Adds moisture and tenderness to the cornbread layer.
- Unsalted butter (2 tablespoons, melted): Brings a lovely buttery flavor and crisp finish to the cornbread crust.
How to Make Cowboy Cornbread Casserole Recipe
Step 1: Brown the Beef and Sauté Aromatics
Start by heating the olive oil in a 12-inch oven-proof skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat apart with a spatula. Cook until the beef is nicely browned and the onions become translucent, about 10 minutes. Then toss in the minced garlic to cook for an additional 30 seconds, releasing its heavenly aroma.
Step 2: Spice It Up with Taco Seasoning
Sprinkle the taco seasoning over the browned beef mixture and stir in 2 tablespoons of water to help distribute the flavors evenly. Let it cook for 2 minutes so those spices can really meld into the meat, setting the foundation for this cowboy-inspired dish.
Step 3: Add Tomatoes, Beans, and Corn
Pour in the canned fire-roasted tomatoes with green chilies, pinto beans (make sure they’re drained), and frozen corn directly into the skillet. Give everything a good stir to combine. Continue cooking this mixture for about 3 minutes off the heat, so all the flavors marry wonderfully. Don’t forget to taste and season with salt if needed!
Step 4: Layer Cheese and Prepare Cornbread Topping
If you’re not using an oven-proof skillet, now’s the time to transfer the beef mixture to a 9×13 inch baking pan. Scatter the shredded cheddar cheese evenly over the meat mixture, creating that luscious cheesy layer that makes this Cowboy Cornbread Casserole Recipe irresistible.
In a separate bowl, mix together the Jiffy Corn Muffin mix, the room temperature egg, whole milk, and melted butter until just combined. This easy batter will top the casserole beautifully.
Step 5: Bake to Golden Perfection
Spoon the cornbread batter evenly over the cheesy beef layer, smoothing it gently with the back of a spoon. Slide your skillet or baking dish into the oven preheated to 350°F (180°C) and bake for 25 to 30 minutes. You’ll know it’s ready when the topping is puffy, golden, and just slightly browned. Let it cool for 5 minutes before serving.
How to Serve Cowboy Cornbread Casserole Recipe
Garnishes
To really elevate this classic, sprinkle some freshly chopped cilantro or green onions over the top just before serving. A dollop of sour cream adds the perfect creamy contrast to the warm, spicy casserole. These little touches brighten up the dish and add welcome freshness to every bite.
Side Dishes
Though this Cowboy Cornbread Casserole Recipe is a meal on its own, pairing it with a crisp green salad or simple coleslaw lightens things up nicely. For the ultimate Tex Mex feast, add refried beans or Mexican rice on the side.
Creative Ways to Present
Serve this casserole straight from the skillet for a rustic, cozy vibe that invites everyone to dig in family-style. Alternatively, dish it out into individual ramekins for a charming presentation at potlucks or dinner parties. Either way, the inviting aroma and golden cornbread topping guarantee smiles all around.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers delicious and easy to reheat for a quick lunch or dinner.
Freezing
You can freeze leftover Cowboy Cornbread Casserole Recipe for up to 2 months. Use a freezer-safe container or tightly wrap the casserole in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the casserole loosely with foil and warm it in a 350°F (175°C) oven for 15 to 20 minutes until heated through. This method helps keep the cornbread topping moist and prevents it from drying out like a microwave might.
FAQs
Can I use ground turkey instead of ground beef in the Cowboy Cornbread Casserole Recipe?
Absolutely! Ground turkey is a leaner alternative that works well and still absorbs those great taco seasoning flavors beautifully. Just keep an eye on the moisture level, as turkey tends to be leaner and can dry out if overcooked.
Is the Jiffy Corn Muffin Mix essential, or can I make my own cornbread topping?
You can definitely make your own cornbread batter from scratch if you prefer. The Jiffy mix is used here for convenience and consistent results, but a simple homemade cornbread recipe will work just as well.
What if I don’t have a cast iron skillet?
No worries! You can still make this Cowboy Cornbread Casserole Recipe using a 9×13 inch baking dish. Just cook the beef and veggie mixture in a regular skillet, transfer it to the baking dish, then proceed with the cheese and cornbread layers.
Can I add other vegetables to the casserole?
Definitely! Diced bell peppers, jalapeños, or even zucchini can add more texture and freshness. Just sauté them along with the onions before adding the beef for the best results.
How spicy is this casserole?
The heat level depends largely on the taco seasoning and the type of Rotel tomatoes you use. The fire-roasted green chilies add a mild to moderate kick, but you can adjust spice levels by selecting mild or hot seasoning mixes or adding fresh chili peppers if you want it extra fiery.
Final Thoughts
This Cowboy Cornbread Casserole Recipe is truly a winner for anyone who loves bold Tex Mex flavors combined with homey comfort food. Whether it’s a weeknight dinner or a casual get-together, its ease and satisfying layers make it a dish worth sharing and savoring. So go ahead, grab your skillet, and get ready to enjoy a delicious meal that’s as fun to make as it is to eat!
Print
Cowboy Cornbread Casserole Recipe
Cowboy Cornbread Casserole is a hearty and comforting dish featuring seasoned ground beef, beans, corn, and cheese baked under a golden cornbread topping. This casserole blends Tex Mex flavors with a simple cornbread batter, cooked in a cast iron skillet for an easy, flavorful one-pan meal perfect for family dinners.
- Total Time: 55 minutes
- Yield: 6 servings
Ingredients
Meat Mixture
- 1 tablespoon (15 ml) olive oil (not extra virgin)
- 1 ½ pounds (620 g) ground beef (90/10 lean)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 10-oz can (280 g) ROTEL fire-roasted tomatoes and green chilies (do not drain)
- 1 15.5-oz can (400 g) pinto beans, drained (Berlotti beans in the UK)
- 2 cups frozen corn
- Salt to taste
- 2 cups (224 g) shredded cheddar cheese
Cornbread Topping
- 1 – 8.5-oz package (240 g) Jiffy Corn muffin mix
- 1 large egg, at room temperature
- ⅓ cup (80 ml) whole milk
- 2 tablespoons (26 g) unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C), or 160°C if using a fan oven to ensure even baking.
- Cook Meat and Vegetables: Heat olive oil in a 12-inch (30 cm) oven-proof cast iron skillet over medium-high heat. Add ground beef and diced onion, breaking up the meat, and cook until browned, about 10 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Season the Meat: Stir in taco seasoning and 2 tablespoons of water, cooking for 2 minutes to evenly coat the mixture with flavor.
- Add Beans and Corn: Mix in the diced tomatoes with green chilies (undrained), drained pinto beans, and frozen corn. Stir and cook together for about 3 minutes, then remove from heat. Taste and season with salt if necessary.
- Prepare Baking Dish: If your skillet is not oven-proof, transfer the meat and vegetable mixture to a 9×13 inch (33 x 22 cm) baking pan. Sprinkle the shredded cheddar cheese evenly over the meat mixture.
- Make Cornbread Batter: In a separate bowl, combine the Jiffy Corn muffin mix with the egg, whole milk, and melted butter. Stir until just combined.
- Assemble the Casserole: Spoon the cornbread batter evenly over the meat and cheese layer, spreading gently to cover the surface as uniformly as possible.
- Bake: Place the skillet or baking dish in the preheated oven and bake for 25-30 minutes until the cornbread topping is puffed and lightly browned.
- Rest and Serve: Remove the casserole from the oven and allow it to cool for 5 minutes before serving. Garnish with chopped cilantro and a dollop of sour cream if desired for added flavor.
Notes
- Use a cast iron skillet for best results and easy cleanup, but a 9×13 baking dish works as well.
- The taco seasoning can be homemade or store-bought depending on your preference.
- Do not drain the canned tomatoes and chilies to keep the casserole moist and flavorful.
- Letting the casserole rest before serving helps the cornbread set for cleaner slices.
- Optional toppings such as chopped cilantro and sour cream add freshness and creaminess to the dish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
