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Cowboy Cornbread Casserole Recipe

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4.3 from 67 reviews

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

  1. Preheat the Oven: Preheat your oven to 350°F (180°C), or 160°C if using a fan oven to ensure even baking.
  2. 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.
  3. Season the Meat: Stir in taco seasoning and 2 tablespoons of water, cooking for 2 minutes to evenly coat the mixture with flavor.
  4. 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.
  5. 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.
  6. 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.
  7. Assemble the Casserole: Spoon the cornbread batter evenly over the meat and cheese layer, spreading gently to cover the surface as uniformly as possible.
  8. 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.
  9. 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.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Tex-Mex

Find it online: https://ellarecipe.com/cowboy-cornbread-casserole-recipe/