Cowboy Cornbread Casserole is a rustic, one-pan wonder that combines the best of Tex-Mex and Southern comfort food. It starts with a savory base of ground beef, beans, corn, and tomatoes, seasoned with taco spices and simmered into a rich filling. That’s topped with a fluffy cornbread batter—either homemade or from a mix—and baked until golden and bubbling. The result is a casserole that’s meaty, cheesy, slightly sweet from the cornbread, and deeply satisfying. It’s easy to make, feeds a crowd, and can be customized with your favorite toppings or mix-ins.
Ingredients:
For the Beef Layer:
- 1½ lbs (680g) ground beef
- 1 small onion, diced
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1 can (10 oz) Rotel tomatoes (with green chilies), undrained
- 1 can (15 oz) pinto or black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1½ cups shredded cheddar or Mexican blend cheese
For the Cornbread Topping:
- 1 box (8.5 oz) cornbread mix (like Jiffy)
- 1 egg
- ⅓ cup milk
Optional Add-ins and Toppings:
- ½ cup diced bell pepper or jalapeños
- Sour cream, salsa, or avocado for serving
- Fresh cilantro or green onions for garnish
Instructions:
1. Preheat and Prep:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a deep 10-inch skillet.
2. Cook the Beef Mixture:
In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft—about 6–8 minutes. Drain excess fat.
3. Season and Simmer:
Add the taco seasoning, Rotel tomatoes, beans, and corn to the skillet. Stir to combine and let simmer for 5–7 minutes, allowing the flavors to meld and the mixture to thicken slightly. Taste and adjust seasoning if needed.
4. Layer the Cheese:
Transfer the beef mixture to your prepared baking dish. Sprinkle the shredded cheese evenly over the top. This creates a gooey, melty layer between the meat and cornbread.
5. Prepare the Cornbread Batter:
In a medium bowl, whisk together the cornbread mix, egg, and milk until just combined. Don’t overmix—it’s okay if it’s a little lumpy.
6. Top and Bake:
Pour the cornbread batter over the cheese layer and gently spread it to the edges with a spatula. Try not to press down into the filling. Bake uncovered for 25–30 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.
7. Rest and Serve:
Let the casserole rest for 5–10 minutes before slicing. This helps the layers set and makes serving easier.
Serving Suggestions:
- Top with sour cream, salsa, or guacamole for extra flair.
- Serve with a side salad or roasted vegetables for a balanced meal.
- Add a drizzle of hot sauce or a sprinkle of crushed tortilla chips for crunch.
This casserole is a blank canvas for your creativity, My. Want to make it spicy with jalapeños or smoky with chipotle? Or maybe turn it into a breakfast version with scrambled eggs and sausage? I’ve got ideas to cowboy it up even more—just say the word! 🤠🌽🧀
Inspired by Smart School House’s Cowboy Cornbread Casserole and Southern Living’s version for their hearty, crowd-pleasing takes. Let me know if you’d like a vegetarian or skillet-only version next!