Cowboy Cornbread Casserole

Why This Recipe Works

With a combination of classic ingredients, this filling and hearty casserole is perfect for a weekend dinner! It combines taco-seasoned savory ground beef with onions, corn, and beans.

Using a cornbread mix creates a quick and easy topping that pairs perfectly with the flavorful filling. The end result is a crowd-pleasing casserole that has everything you need for a full meal!

And if you can’t get enough of cornbread, try this Easy Honey Cornbread or a Southern Cornbread Dressing with Sausage!

Ingredients Needed

• Ground Beef: Ground turkey or chicken will also work.
• Onion: For some additional savory flavor.
• Taco Seasoning: Use store bought or my homemade taco seasoning.
• Black Beans: Any beans can be used.
• Corn: Frozen or canned.
• Salsa: Use a thick salsa.
• Green Chilies: Provides a little bit of heat.
• Shredded Cheese: I use Pepper jack and cheddar but you can use whatever you prefer.
• Cornbread Topping: Using a Jiffy cornbread mix paired with creamed corn, milk, egg, and sour cream will quickly create a tasty golden cornbread crust.

How to Make this Cowboy Cornbread Casserole

• Step 1: In an oven safe skillet, brown ground beef with the onions for 5 to 7 minutes and drain off additional fat.
• Step 2: Add the taco seasoning, salt, pepper, corn, bean, and chilies and mix until heated through. Evenly sprinkle cheese on top of the meat mixture.

• Step 3: In a separate mixing bowl, combine the cornbread mix with creamed corn, milk, egg, and sour cream.
• Step 4: Spread the cornbread mixture in an even layer over the cheese.
• Step 5: Bake until the cornbread topping is cooked through and golden brown.
• Step 6: Serve with all of your favorite taco fix-ins!Recipe Tips

Recipe Tips

• For a slightly lighter version of this dish, use ground turkey or ground chicken instead of the ground beef.
• Omit the green chilies if you want a dish that’s not as spicy.
• If you don’t have an oven-safe skillet, you can transfer the beef mixture to a 9×13 baking dish and top it with the cornbread batter.
• Leftover cowboy cornbread casserole can be stored in an airtight container in the fridge or freezer. Reheat in the oven or the microwave, and let frozen casserole thaw beforehand for more even heating.

Ingredients  1x2x3x

• 1 1/2 pounds ground beef
• 1 cup onion diced
• 3 tablespoons taco seasoning or 1 store bought packet
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (14.5 ounce) can black beans drained
• 1 (14.5 ounce) canned corn drained
• 24 ounce jar thick salsa
• 4 ounce can green chiles
• 2 cups shredded cheese I used pepper jack and cheddar cheese

Corn Bread Topping

• 1 (8.5 ounce) box Jiffy corn muffin mix
• 1 (14 ounce) can creamed corn
• 2 tablespoons milk
• 1 egg
• 1/4 cup sour cream

Instructions 

• Preheat oven to 350 degrees
• Heat a large oven safe skillet on medium high heat and add the ground beef, and onions and cook until ground beef is browned about 6-7 minutes. Drain off any fat.
• Add in the taco seasoning, salt, pepper, salsa, corn, beans, green chiles and mix until combined, turn off the heat.
• Sprinkle the cheese evenly on top.
• In a medium bowl add the Jiffy cornbread, creamed corn, milk, egg and sour cream and mix until combined.
• Spread the cornbread topping evenly over the tip of the cheese.
• Bake 35-40 minutes or until the cornbread topping is cooked through.
• Serve with your favorite taco toppings!

Notes

• I recommend using a thick salsa so it doesn’t make your beef mixture watery.
• Kidney beans, pinto beans or black beans all work nicely.
• If you don’t have an oven safe skillet transfer the beef mixture to a 9×13 baking dish.