Cornbread cowboy casserole is this super comforting dish with a hearty, savory filling of seasoned ground beef, beans, and tomatoes topped with a golden, fluffy cornbread layer. It’s perfect for busy weeknights because it’s so easy to make, and the whole family will love it!
For more casserole recipes, make my croissant breakfast casserole and savory sweet potato casserole!
Cowboy cornbread casserole is a hearty, crowd pleasing dish that the whole family will love! The bottom layer is a saucy, savory ground beef mixture, seasoned to perfection with onion and bell pepper topped with shredded cheese. The top layer is a soft, slightly sweet cornbread bake to golden perfection!
It’s a simple recipe that’s packed with bold flavors that everyone will love. With my step-by-step instructions, it’s easy to whip up, even on busy weeknights.
Serve it with your favorite toppings like extra shredded cheese or sour cream for an additional burst of flavor.
Whether you’re hosting or just craving comfort food, cowboy cornbread casserole is sure to hit the spot!
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Key Ingredients
(full recipe and list of ingredients can be found in the recipe card below)
- 80/20 Ground beef has the perfect balance of lean meat and fat. As it cooks, the rendered fat enhances the seasoning and creates a savory base that perfectly complements the cornbread and other ingredients.
- Yellow onion, red bell pepper, and garlic add a savory, aromatic base. The onions provides sweetness, the bell pepper adds a mild crunch and a hint of freshness, and the garlic brings a bold depth of flavor that ties the dish together.
- Canned chili beans add a hearty texture and a rich, smoky flavor to cowboy cornbread casserole. Don’t drain them, we want all of the liquid for added flavor!
- We’re Jiffy Cornbread Mix because with 2 kids, I don’t always have time to make cornbread from scratch. Plus, there’s nothing wrong with jiffy and I add some buttermilk and a little sugar to it to give it that “homemade cornbread” taste. It’s good ya’ll and it saves time! If you don’t like jiffy, use your favorite brand.
- Green chilies add mild heat and tanginess that helps balance out the rich flavors of the casserole.
- To season the casserole, we’re a homemade taco seasoning that consists of garlic powder, onion powder, oregano, chili powder, cumin, and cayenne pepper. Very similar to my chicken taco seasoning blend but without the smoked paprika because this recipe has enough smoky flavors.
- Cheddar cheese is sprinkled on top of the beef mixture and below the cornbread topping. As it bakes, it becomes nice and melty, creating the ultimate hearty meal.
- A can of Rotel tomatoes add a burst of tangy, zesty flavor and a touch of mild heat – but not too much. My kids enjoy this cowboy cornbread casserole recipe so it’s a just a tiny bit of heat! It’s a family favorite 🙂
Substitutions and Variations
- No ground beef? Use ground turkey or ground chicken as an alternative.
- If you don’t have rotel tomatoes, you can used fire roasted diced tomatoes in its place.
- A can of pinto beans, black beans, or kidney beans all work as a good substitute for chili beans if you don’t have any. However, if you’re not using chili beans, drain off the excess liquid.
How to make Cowboy Cornbread Casserole
Step 1: Preheat the oven to 350 degrees F. Drizzle a little olive oil into a large skillet over medium heat. Brown ground beef until no longer pink, then add in onion, bell pepper, black pepper, and salt. Cook for 5-7 minutes, until the vegetables begin to soften and the beef is fully cooked. Add in the garlic cloves, tomato paste, garlic powder, onion powder, oregano, chili powder, cumin, cayenne pepper, green chiles, and worcestershire sauce. Mix everything together and add in the can of corn (drained), rotel, chili beans, and barbecue sauce. Cook for an additional 5 minutes, until everything comes together and begins to bubble. Remove from heat.
Step 2: In a large bowl, combine jiffy cornbread mix, creamed corn, buttermilk, and melted butter. Mix together until just combined.
Step 3: Add ground beef mixture to a 9×13 casserole dish and spread into an even layer. Then sprinkle the cheddar cheese on top of the beef.
Step 4: Spread the cornbread batter on top of the cheese and smooth into an even layer. Bake for 35-45 minutes, until the cornbread is golden brown and the bottom layer begins to bubble. Allow the cowboy casserole to cool in the dish for 10-15 minutes prior to serving, then serve with a dollop of sour cream.
How to Serve
Serve cowboy cornbread casserole warm, straight from the oven, for the best flavor and texture. Scoop generous portions onto plates or into bowls, ensuring each serving includes the savory meat layer and the golden cornbread topping.
By itself, it’s a complete meal, however, if you want to add some sides, serve with steamed vegetables or a side salad.
Don’t forget to garnish with shredded cheese, chopped green onions, or a dollop of sour cream!
Tips for Success
- Don’t Overmix the Cornbread Batter: Mix the cornbread batter until just combined to achieve a fluffy cornbread layer.
- Spread Batter Evenly: Make sure the cornbread batter evenly covers the meat mixture so that it bakes evenly.
- Bake Until Golden: Keep an eye on the cornbread layer and bake until it’s golden brown and fully set in the center.
- Drain Excess Grease: After browning the beef, drain any excess grease to prevent the casserole from becoming oily.
Recipe FAQs
A self-rising cornmeal mix is recommended for a tender and fluffy cornbread topping. Brands like Jiffy or Bob’s Red Mill are good choices.
Absolutely! Substitute the ground beef with plant-based meat alternatives or additional beans and vegetables to create a vegetarian-friendly casserole.
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven or microwave until warmed through.
Yes, the chili base can be made ahead and frozen without the cheese and cornbread topping. When ready to serve, thaw, reheat, add the toppings, and bake as directed.
Yes, you can prepare the chili base in advance and refrigerate it. When ready to serve, reheat the chili until warm, add the cornbread topping, and bake as directed.
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Cornbread Cowboy Casserole
Cornbread cowboy casserole is a hearty dish with savory ground beef, beans, and tomatoes topped with cheese and a fluffy cornbread layer.
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Preheat the oven to 350 degrees F.
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Brown ground beef in large skillet over medium heat until no longer pink. Then add in onion, bell pepper, black pepper, and salt. Cook for 5-7 minutes, until the vegetables begin to soften and the beef is fully cooked.
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Add in the garlic cloves, tomato paste, garlic powder, onion powder, oregano, chili powder, cumin, cayenne pepper, green chiles, and worcestershire sauce. Mix everything together and cook for 2-3 minutes. Then add in the can of corn (drained), rotel, chili beans, and barbecue sauce. Cook for an additional 5 minutes, until everything comes together and begins to bubble. Remove from heat and pour into a 9×13 baking. Spread into an even layer.
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In a large bowl, combine jiffy cornbread mix, creamed corn, buttermilk, and melted butter. Mix together until just combined.
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Sprinkle the cheddar cheese on top of the beef. Spread the cornbread batter on top of the cheese and smooth into an even layer. Bake for 35-45 minutes, until the cornbread is golden brown and the bottom layer begins to bubble.
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Allow the cowboy casserole to cool in the dish for 10-15 minutes prior to serving, then serve with a dollop of sour cream.
- Don’t Overmix the Cornbread Batter: Mix the cornbread batter until just combined to achieve a fluffy cornbread layer.
- Spread Batter Evenly: Make sure the cornbread batter evenly covers the meat mixture so that it bakes evenly.
- Bake Until Golden: Keep an eye on the cornbread layer and bake until it’s golden brown and fully set in the center.
- Drain Excess Grease: After browning the beef, drain any excess grease to prevent the casserole from becoming oily.
Substitutions and Variations
- No ground beef? Use ground turkey or ground chicken as an alternative.
- If you don’t have rotel tomatoes, you can used fire roasted diced tomatoes in its place.
- A can of pinto beans, black beans, or kidney beans all work as a good substitute for chili beans if you don’t have any. However, if you’re not using chili beans, drain off the excess liquid.
Calories: 656kcal | Carbohydrates: 72g | Protein: 30g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 93mg | Sodium: 2359mg | Potassium: 1538mg | Fiber: 10g | Sugar: 31g | Vitamin A: 1455IU | Vitamin C: 28mg | Calcium: 144mg | Iron: 7mg