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Easy Cowboy Cornbread Casserole Recipe | Comfort Food

This cozy, hearty Cowboy Cornbread Casserole is a simple, all-in-one meal that will become a new family favorite. It’s packed with a savory filling of ground beef, chili beans, and corn, then topped with a sweet, fluffy cornbread crust and melted cheddar cheese.

As a Southerner, casseroles are our jam, and this one is perfect for the crisp fall weather. I literally cannot think of anything more easy and satisfying for a busy weeknight or a comforting Sunday supper. My whole family loves this dish, and I hope ya’ll love it as much as we do!

Ingredients

• 1 tbsp Olive Oil

• 1 lb lean ground beef (Feel free to swap for ground turkey or chicken)

• 1 yellow onion, chopped

• 2-3 cloves garlic, minced

• 1 packet taco seasoning (or 2-3 tbsp homemade taco seasoning)

• 1 can (15 oz) chili beans (pinto beans in a mild sauce)

• 1 can (15 oz) corn, drained

• 1 can (10 oz) diced tomatoes, undrained (Use Rotel tomatoes with green chilies for an extra kick)

• 1 cup shredded cheddar cheese (Omit for dairy-free if needed)

• 1 box cornbread mix (plus the ingredients called for on the box, like egg and milk)

• Salt and pepper, to taste

Step-by-Step Instructions

1. Preheat Oven: Preheat your oven to 375°F. Grease a 9×13-inch casserole dish or have a large, oven-safe cast-iron skillet ready.

2. Sauté Aromatics: In a large skillet over medium-high heat, add the olive oil. Sauté the chopped onion until it begins to soften, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.

3. Brown the Beef: Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no pink remains. Drain any excess fat from the skillet.

4. Create the Filling: Stir the taco seasoning into the ground beef. Add the undrained chili beans, drained corn, and undrained diced tomatoes. Mix everything together well and let it simmer for a few minutes. Season with salt and pepper to your liking.

5. Assemble the Casserole: If you are not using an oven-safe skillet, transfer the beef mixture to your prepared casserole dish and spread it into an even layer.

6. Add Toppings: Sprinkle the shredded cheddar cheese evenly over the beef filling. In a separate bowl, prepare the cornbread batter according to the package directions. Pour the batter over the cheese layer and spread it gently to the edges.

7. Bake: Bake for 30 minutes, or until the cornbread topping is golden brown, cooked through, and the casserole is bubbling around the edges.

8. Cool and Serve: Let the casserole cool for 5-10 minutes before slicing and serving. Enjoy!

Expert Tips & Variations

• One-Pan Wonder: Use a large (10 or 12-inch) cast-iron skillet to sauté the filling and bake the casserole in the same dish.

• Customize Your Filling: This recipe is very forgiving. Feel free to add a chopped green bell pepper (sauté it with the onion), a can of drained black beans, or extra spices like chili powder or garlic powder.

• Prevent Over-Browning: If the cornbread top is browning too quickly, you can loosely cover the dish with aluminum foil for the last 10 minutes of baking.

• Leaner Option: For a lighter casserole, use 93/7 lean ground beef, ground turkey, or ground chicken.

Easy Cowboy Cornbread Casserole Recipe in 30 Minutes

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This cozy, hearty Cowboy Cornbread Casserole is packed with ground beef, chili beans, canned veggies, and spices, then topped with a sweet and fluffy cornbread topping and shredded cheddar cheese. A filling, satisfying meal that comes together in about 30 minutes!

• Total Time: 30 minutes
• Yield: 6 servings

Ingredients

1 1/2 –2 pounds ground beef

▢1 15 oz box gluten-free cornbread prepared according to the package

▢1 tbsp olive oil

▢1 small onion diced

▢3 cloves garlic minced

▢2 tbsp taco seasoning or 1 packet store-bought

▢15 ounce can corn drained

▢15 ounce can chili beans drained

▢15 ounce can diced tomatoes undrained

▢1-2 cups shredded cheddar cheese

Instructions

Preheat the oven to 375°F.

In a large cast iron skillet, add a little olive oil and sauté the onions and garlic until fragrant. Brown the ground beef. Drain excess fat, then add the taco seasoning.

To the beef add the corn, black beans, and diced tomatoes. Mix together. Either keep it in the cast iron skillet or transfer the mixture to a greased casserole dish.

Sprinkle shredded cheddar cheese evenly over the mixture. Mix the cornbread according to the package. Top the beef mixture with the cornbread mixture. Spread evenly.

Bake in the preheated oven for 30 minutes or until the cornbread is golden brown and the casserole is bubbly.

Let it cool slightly before serving, enjoy!

Notes

I sub Greek yogurt for the oil in the boxed cornbread mix. It cuts the calories and fat count dramatically.

Feel free to add additional ingredients if desired. I’ve seen this recipe also include bell peppers, taco seasoning, garlic powder, etc! It’s quite forgiving, so play around and find your favorite tastes and flavors.

If you feel like the top is getting too dark, feel free to cover the casserole dish with aluminum foil and take it off about 10 minutes before it finishes cooking.

You can make this a one-pan dish by using a cast iron skillet or another skillet that is oven-safe.

See nutrition facts in the printable recipe card below!

I like using Honey cornbread because it gives the dish a touch of sweetness.

• Author: Amber
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Dessert

Nutrition

• Serving Size: 6 Potions
• Calories: 411 Kcal
• Sugar: 9g
• Sodium: 790mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 2g
• Trans Fat: 0,4g
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 35g
• Cholesterol: 89mg