This Easy Cowboy Cornbread Casserole Recipe with Beef and Beans is a comforting and hearty dish that combines the rich flavors of a ground beef and ranch-style beans mixture with a classic cheesy cornbread topping. This cowboy casserole recipe is a hearty meal and is perfect for busy weeknights or a weekend dinner with friends.
A Quick Look at the Recipe
👩🏻🍳 Recipe Name: Cowboy Cornbread Casserole With Beef and Beans
⏱️ Ready In: 45 minutes
🧑🧑🧒 Serves: 8
🍴Calories: ~529 (estimated)
🥣 Main Ingredients: Lean ground beef, pinto beans, Rotel, taco seasoning, cheddar cornbread
🍲 Flavor Profile: Savory and mildly spiced, with a Tex-Mex beef and bean filling and a golden, cheesy cornbread topping that's crispy on the outside and tender in the middle.
🎯 Difficulty: Very Easy
It's casserole season! Cowboy Cornbread Casserole is one of my favorite recipes and feels like the ultimate fall dish. (There's a reason it has 75 5-star ratings!!) A chili-like beef and bean mixture is topped with a moist on the inside, crispy, golden brown on the outside cornbread. It's a delicious meal that my whole family adores and asks for on repeat. I make this in my Dutch oven so it goes from stovetop to oven in the same pot - one of the reasons it's become a weeknight regular. (If you want to skip the from-scratch cornbread topping, Jiffy mix works beautifully here too - more on that below.)
(Looking for another chili recipe you'll love? This Cream Cheese Crack Chicken Chili is creamy and delicious!)
I love serving these easy one-pan dishes when the weather turns cooler. From Easy Red Chicken Enchiladas, to Creamy Seafood Tetrazzini, to my fan favorite Marry Me Chicken Pasta, to this Cheesy Baked Zucchini Casserole, to a good old-fashioned Lazy Lasagna, casserole recipes are the way to go during the winter months, IMO. (Check out my roundup of Easy Casserole Recipes for more ideas!
In This Post
- A Quick Look at the Recipe
- Why You'll Love This Recipe
- Key Ingredients
- Variations or Substitutions
- How To Make Cornbread Cowboy Casserole
- How To Make This Casserole With Jiffy Mix
- Sarah's Tips For The Best Cowboy Cornbread Casserole
- Make Ahead, Storage, and Freezing
- Cornbread Cowboy Casserole FAQs
- What To Serve With Cornbread Casserole
- More Easy Casserole Dishes
- Recipe
- Cornbread Cowboy Casserole With Beef And Beans
- Comments
Why You'll Love This Recipe
This Cornbread Cowboy Casserole is a favorite for several reasons.
- Simple ingredients. The recipe list for this delicious dish is pretty straightforward. In fact, you should be able to readily find everything you need for this cornbread casserole from your local grocery store, if you don't already have it at home.
- Make ahead. This is a great make-ahead meal. You can prepare the whole thing, then just reheat it in the oven or microwave when you're ready to serve it.
- Easy recipe. I used a small round Dutch oven to make this dish, making it (almost!) a one-pot meal. Just prepare the beef mixture in the pot, top with your cornbread batter, then transfer it to the oven! (It's almost as easy as my Lipton Onion Soup Mix Meatloaf Recipe!)
- Jiffy-friendly. No time for from-scratch? One or two boxes of Jiffy corn muffin mix swap in directly. The casserole works either way.
- Freezer-friendly. This is one of many freezer meals that I add to the freezer at the beginning of fall. It freezes beautifully and is so nice to be able to just pull it out and pop it into the oven for an easy meal.
Key Ingredients
As I said earlier, the ingredients for this cornbread casserole are fairly simple:
- Ground beef. I used lean beef here - 90/10 - since I didn't want too much fat lurking in the beef mixture.
- Peppers, garlic, and onions. Choose whatever color peppers you have on hand - I used red. For the onion, I wanted a bit of a mellow taste, so I went with a yellow onion, which tends to be a bit sweeter than white or red.
- Pinto beans. Pinto beans are traditional here, but black beans or kidney beans work equally well.
- Corn. Fresh sweet corn, frozen, or canned works. I just used a can.
- Rotel tomatoes.
- Taco seasoning. This gives the dish a feeling of a Mexican cornbread casserole and adds tons of flavor and spice.
- Shredded cheese.To add to the cornbread mixture. I used cheddar, but try pepperjack cheese for an added kick to the cornbread topping!
- Cornbread mixture. The recipe uses a homemade batter, but one or two boxes of Jiffy corn muffin mix work as a direct swap. See the Jiffy section below for specifics.
- Toppings! You can eat it as is, and it's delicious, but any toppings you might add to tacos or chili would also work here. Think sour cream, salsa, jalapeños, avocado, cilantro - you get the idea!
Variations or Substitutions
There are lots of ways you could customize this dish to make it unique:
- Swap the protein. For a leaner option, swap ground beef with ground turkey, or omit it altogether for a vegetarian casserole dish..
- Use a chili as the base. This Ground Pork Chili would be an amazing variation topped with cornbread.
- Adjust the spice. Raise or lower the spiciness of this cornbread casserole by modifying the amount of taco seasoning or by adding chili powder for extra heat. You could also add chopped jalapeno to the cornbread mixture for a spicier cornbread topping.
- Change out the beans. Experiment with different types of beans, like black beans or kidney beans, for a change in flavor and texture. You could even try using chili beans or seasoned baked beans for some added spice!
- Used a boxed cornbread mix. To save time, use a box of cornbread mix, such as Jiffy corn muffin mix, for the topping instead of making it from scratch.
- Make it in a 9x13 casserole dish. If you don't have a dutch oven, no problem. Brown the beef in a skillet, transfer the filling to a greased 9x13 baking dish, spread the cornbread batter over the top, and bake as directed. Works great for feeding a crowd.
- Add more veggies! Enhance the dish with additional veggies, such as green chilies or bell peppers, to add more color and flavor.
How To Make Cornbread Cowboy Casserole
Making the dish is pretty easy. Here are the step-by-step instructions for how I made this cowboy cornbread casserole recipe in a Dutch oven.
Step 1: Brown the beef and saute the peppers and onions. In your Dutch oven or a large skillet over medium heat, sauté the diced onions, red bell pepper, and ground beef. Cook for 5-6 minutes until the beef is browned, the onions are translucent, and the peppers have softened. Drain any excess fat.
Step 2: Add the rest of the beef mixture ingredients. Add the minced garlic and cook for an additional minute, then remove from the heat. Mix in the Rotel tomatoes, pinto beans, corn, and taco seasoning and spread evenly across the Dutch oven. If not using a Dutch oven, you can transfer the meat mixture to a prepared baking dish.
Step 3: Make the cornbread topping. While the ground beef mixture is cooking, prepare the cornbread batter. In a large bowl, whisk together the dry ingredients for the cornbread. In a separate bowl, combine the wet ingredients. Create a well in the dry ingredients and pour the milk mixture into it. Mix until just combined, avoiding over-mixing, and gently fold in the cheddar cheese.
Step 4: Assemble the casserole. Carefully spoon the cheesy cornbread batter over the top of the meat mixture, ensuring it covers the entire surface. Make sure the filling is spread evenly and level before adding the cornbread batter - this helps the topping bake evenly across the whole casserole. Spread the batter all the way to the edges of the pan so the filling is fully covered underneath.
Step 5: Bake! Bake the casserole for 25-30 minutes, or until a toothpick inserted into the cornbread comes out clean.
How To Make This Casserole With Jiffy Mix
You can absolutely use Jiffy cornbread mix for this recipe instead of making the batter from scratch. Here's how:
For a thicker cornbread topping, use two 8.5-ounce boxes of Jiffy Corn Muffin Mix and prepare the batter according to the package directions. Fold in one cup of shredded cheddar cheese, then spoon the batter over the beef and bean filling and bake as directed.
For a thinner topping, one box works - the cornbread layer will be less substantial but still holds up well. Start checking around 22 to 25 minutes since boxed mixes can bake a little faster.
The homemade version gives you a thicker, more rustic topping with a slightly richer flavor. The Jiffy version keeps things fast on a busy night. Both work.
Sarah's Tips For The Best Cowboy Cornbread Casserole
This recipe is pretty forgiving, but here are some tips I've learned over the years to make it foolproof.
- Drain the beef well. Excess fat in the filling will make the cornbread topping soggy from the bottom. Drain thoroughly after browning.
- Don't overmix the cornbread batter. Stir until just combined - a few lumps are fine. Overmixing develops gluten and makes the topping dense instead of tender.
- Spread the batter to the edges. Make sure the filling is completely covered so it stays tucked underneath and doesn't bubble up through the cornbread.
- Tent with foil if it browns too fast. Every oven runs a little differently. If the top is getting dark before the center is set, cover loosely with foil for the last 10 minutes.
- Let it rest before serving. Five minutes out of the oven lets the filling settle so it scoops cleanly.
Make Ahead, Storage, and Freezing
Make ahead: Assemble the casserole through the cornbread topping step, cover tightly with foil, and refrigerate for up to 24 hours. Bake straight from the refrigerator, adding 5 to 10 minutes to the bake time since it's starting cold.
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave, or cover the whole casserole with foil and warm in a 350°F oven until heated through.
Freezer: Let the baked casserole cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat covered in a 375°F oven for about 20 to 25 minutes.
Cornbread Cowboy Casserole FAQs
Yes. Brown the beef mixture in a skillet, transfer it to a greased 9x13 baking dish, spread the cornbread batter over the top, and bake until the cornbread is set, about 25 to 30 minutes.
Your favorite toppings for chili or tacos can also be used on this dish! You can serve this easy ground beef casserole with, pico de gallo, green onions, olives, avocado, guacamole, jalapeños, cilantro, or a dollop of sour cream served on top. Try a drizzle of barbecue sauce for extra flavor.
Leftover Cowboy Cornbread Casserole can be stored in an airtight container in the refrigerator for up to 3 days.
Yep! Place the cooled casserole in an airtight container and freeze for up to 3 months. Reheat in the oven at 375, covered, when you're ready to enjoy it again.
The casserole is done when the cornbread topping is golden brown and a toothpick inserted into the center comes out clean. The filling should be bubbling around the edges. If the top looks done but the toothpick comes out wet, tent loosely with foil and continue baking in 5-minute increments.
Yes. Use one or two boxes of Jiffy Corn Muffin Mix, prepared according to package directions, in place of the homemade cornbread topping. Two boxes give you a thicker topping; one box makes a thinner layer. Fold in the shredded cheddar before spreading the batter over the filling.
What To Serve With Cornbread Casserole
This casserole is a full meal on its own, but a simple side or two rounds it out:
- A simple green salad. Something crisp and light is the natural contrast to the richness of the filling.
- Spicy guacamole or sliced avocado. The Tex-Mex flavors in the filling pair naturally with avocado.
- Crunchy coleslaw. A simple slaw adds crunch and cuts through the richness of the beef.
- Quick Pickled Red Onions. A few pickled onions on top brighten the whole dish.
- Lime crema, salsa, and jalapeños. Great additions that make this feel like a taco bowl in casserole form.
More Easy Casserole Dishes
This easy cowboy dinner is the perfect meal for your busy weeknights! If you try my Cowboy Cornbread Casserole, let me know what you think in the comments below. And don't forget to tag me with a pic @frontrangefed on Instagram - I love to see your creations!
Recipe
Cornbread Cowboy Casserole With Beef And Beans
Ingredients
For the meat filling
- 1 ⅓ lb lean ground beef
- 15.25 oz canned corn
- 15.5 oz canned pinto beans
- 10 oz can Rotel
- 1 cup yellow onion diced
- 1 cup red bell pepper diced
- 1 cloves garlic minced
- 1 oz taco seasoning
For the cornbread topping
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 5 tablespoon unsalted butter melted
- 1 cup shredded cheddar cheese
Optional toppings
- cilantro
- sour cream
- salsa
- avocado
- green onions
- jalapeno peppers
Instructions
- Preheat your oven to 375. If using a dutch oven, proceed to step 2. If using a baking dish prepare prepare the dish by spraying it with non-stick cooking spray. Set aside.
- Heat a large skillet over medium heat. Add the onions, red pepper and ground beef and cook for 5-6 minutes, until the beef is browned and cooked through, the onions are translucent and the peppers are soft. Drain well.
- Add the garlic and cook for 1 minute more, then remove from heat. Stir in the Rotel, beans, corn, and taco seasoning, and spread evenly into whatever dish you're baking the casserole in.
- While the beef is cooking, mix up the cornbread batter. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl until fully combined. In a separate bowl, combine the milk, eggs and butter. Create a well in the center of the dry ingredients and slowly pour the milk mixture into the center. Whisk well to combine (don't over-mix!), and gently fold in the cheese.
- Carefully spoon the cornbread batter over the top of the beef base, spreading it to the edge of the skillet so that they are completely covered.
- Bake the casserole for 25-30 minutes in the preheated oven, or until a toothpick inserted into the cornbread comes out clean. The cornbread should be crispy on the top and golden brown in color.
- Garnish the dish with cilantro, and serve with sour cream, salsa, jalapeno slices or hot sauce.
Notes
- Check on the casserole periodically throughout the cooking time. If the cornbread starts to brown too quickly, cover it with foil so that the top doesn't burn.
- Store leftovers in an airtight container for up to three days in the refrigerator.
- Make it vegetarian by subbing out the beef for extra beans or veggies.
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BRIDGET OCEAN says
I love this recipe! It was so easy to follow. I did add a little twist to it, I layered the mince/ chicken breast strips mix with the cornbread mixture. It came out like a lasagna. Thank you so much for this wonderful recipe! It is a keeper.
Sarah Jenkins says
Thanks Bridget! So glad you loved it!
Gina says
I have also made this with ground turkey and it is delicious!
Sarah Jenkins says
Thank you Gina!
Gina says
My family gives this 5 stars! I made 2 small adjustments; I didn't have canned pinto beans so I replaced with a can of kidney beans and I doubled the cheddar cheese because we love cheese. It came out great. Thank you for a delicious dish!
Sarah Jenkins says
Thanks Gina - great subs!!
Nancy Luckman Jacobson says
Really want to try this! Looks great! If not using a round dutch oven, what size casserole dish would you use? 9x13 perhaps? thanks!
Sarah Jenkins says
Yes! That would work! The only thing I may caution is to watch the cook time. The cornbread mixture will be a bit thinner (not a bad thing since it's quite thick in the dutch oven), but that just means it may cook a bit faster. Just check on it early to make sure it doesn't burn. Enjoy, and let me know how it turns out!
Jenelle says
This recipe made just as is is phenomenal! I've made it a few times, and this go around i wanted to try making the filling more saucy per my husband's request. I used Rotels tomatoes with Hatch peppers, a texas two corn salsa in place of regular corn and a bit of tomato sauce and more taco seasoning to balance the salsas sweet and the tacos spice. I also doubled the cornbread because we use the jiffy mix to save time. It all added a Salsa sweet to it but its not aggressive once balanced out AND we got that saucy texture he wanted. All in all fantastic recipe and is very flexible to get crafty with !
Sarah Jenkins says
Thank you Jenelle! Great suggestions!
Mark says
You said "Ground beef. I used a lean beef here - 90/20 - since I didn't want too much fat lurking in the beef mixture. "
I'm guessing you meant 90/10?
Cheers!
Sarah Jenkins says
Yes - thank you for that catch!
Mary C says
It’s amazing with some tweaks… instead of corn I used Trader Joe’s cowboy caviar salsa. I used half an orange pepper half a red pepper. I drained the pinto beans. It doesn’t say what to do with the cheese - I grated an entire block of Tillamook pepper jack and spread that on top of the mixture before pouring the cornbread mixture over it. I used Marie Callender’s which is delicious. The cheese layer keeps the cornbread from getting soggy. I baked it for 28 mins and it came out perfectly.
Sarah Jenkins says
Thanks Mary! I typically just mix the cheese right into the cornbread batter so you are on the right track! So glad this worked for you!
Ocean says
Do you bake the casserole covered or uncovered?
Sarah Jenkins says
You should bake it uncovered. It's done when a toothpick comes out clean.
Lynsey says
If I want to make this a "freezer meal" do I bake it first and then freeze or freeze it before baking?
Sarah Jenkins says
Hi Lynsey,
I'd recommend baking it first and then freezing it. Otherwise the cornbread batter may freeze a bit strangely. Just cook it, let it cool, then freeze in an airtight container for up to 3 months. When you're ready to make it, allow it to fully thaw in the fridge, then reheat in the oven (covered) at 375 degrees F. for about 25-30 minutes, or until its heated through.
Ash says
This recipe was a hit! My hardworking partner came home from a long day at work and ate three bowls! He is a walking heart case but couldn’t get enough.
Sarah Jenkins says
Thanks Ash!
Kim Rule says
In Texas we have a much easier recipe. Try a large can of ranch style beans with jalapeños, do not drain. This gives the casserole a really good kick, but not too much. the cornbread can be made with cream corn, jalapeños or green chilies, and cheese. You wanna cook all of this in your cast-iron skillet and that way you just have one pan you don’t have to mess anything else up. We use 2 boxes of Jiffy cornbread ibecause we love cornbread!!!
Sarah Jenkins says
Sounds good Kim! Will have to give it a try!
Holly M Kiper says
do you drain the beans before adding them? If using frozen corn do i need to add more liquid to the mixture?
Sarah Jenkins says
Hi Holly - yes, drain the beans before, but don't rinse them. No need to add more liquid if using frozen corn.
Taylor Elizabeth McAnerney says
I made this in my Dutch oven. It was very yummy, my suggestions would be to double the meat if doing it in a Dutch oven. The ratio was off, a thick corn bread which was delicious but not enough meat mix underneath. I made your homemade corn bread. I drained the corn and the beans. I'd add a green chilli or something to the meat mixture for a bit more moisture too. But I added sour cream afterwards and it's perfect!
Natalie says
This is sooo good. I used 2 Jiffy cornbread boxes and added green chilies to it instead of making my own corn bread but it's a 20/10 good.
Sarah Jenkins says
Thank you Natalie!! We love it too and it's so perfect for fall!
Tim Turner says
Taste great, but I don't understand why it looks nothing like your picture.... mine doesn't look like cornbread... it just looks like a casserole and everything is mixed in. Maybe I need twice as much cornbread?
Sarah Jenkins says
Hi Tim, I used a 4 qt, 9-inch diameter dutch oven so my cornbread topping is quite thick. If you are using a larger sized casserole dish, it's possible that the cornbread was spread a bit too thin? In that case, yes, you could try adding a bit more conrbread for the topping.
Jenny says
I loved this dish. It is basically my taco soup without as much liquid and cornbread on top. Mine turned out a bit salty but is was because I added a dollop of beef Better than Bouillon. Had I topped my serving with some avocado it would have been better. Will definitely make it again!
Anne says
Hi there! I’m excited to try this, but nervous about the cornbread part because I’ve never seemed to make good cornbread from scratch. I’m thinking part of it is because I’m not using the right brand/grind of cornmeal? Can you suggest your favorite brand to use for this?
Sarah Jenkins says
Hi Anne - totally understandable, and using a mix makes this recipe even easier. I like Krusteaz cornbread mixes. They have lots of different varieties and all would work well. Enjoy!
Taylor Elizabeth McAnerney says
I just use quaker yellow corn meal, it's not too gritty or anything. I've been successful with it my first two times making cornbread! I wish you luck.
Nay says
OHMGEE this was good! I wasn’t sure my family would enjoy it cause I have picky eaters especially when they see diced veggie anything so I pulsed the Rotel tomatoes into juice and in addition to the taco seasoning I used a teaspoon each of garlic and onion powder and pepper. I was surprised that we didn’t have to drain the juice for the beans but learned that it really helps with the juice of the casserole. I also used fresh corn cause I had that on hand. I had a heart serving and when I woke up the next morning the casserole dish was in the sink! I will most definitely keep this recipe in rotation! Thank you for sharing!
Sarah Jenkins says
Thanks Nay! So glad everyone enjoyed it!
Holly M Kiper says
How did you figure out that you didn't drain the beans? Its not in the recipe?
did you use canned corn?
Wendie says
This was delicious! Everybody loved it and hubby took the rest to work for lunch the next day. It was super easy to make and the spice level was mild which I prefer!
O. Ann Lloyd says
It was way too spicy even though I used mild salsa
Sarah Jenkins says
Sorry to hear that! The heat level is perfect for us, even for my spice adverse kid! We actually don't use salsa in this recipe - just Rotel, which maybe is even less spicy than the mild salsa you used. There are no other added spices so that must be it. Next time I'd use just plain diced tomatoes for the least amount of heat as possible.
Patricia Fowler says
It was a definitely crowd pleaser with my friend. Next time I am going to prepare it for my family.
Sarah Jenkins says
Glad you liked it Patricia!
Erica Marley says
What size casserole dish should I use? If I'm using krustez cornbread should I use their recommended size or a bigger one? 9x9 or larger?
Sarah Jenkins says
The smaller your dish, the thicker your cornbread topping will be. I used a 9 inch round Dutch oven and it worked well, but you could do a little larger if you want and it would be fine. I'd just keep a close eye on the cornbread as it's cooking since it may bake faster if it's spread out a bit more.
Ariel says
Winner cowboy dinner! I searched "hamburger and cornbread" and I'm so happy your easy recipe popped up! I followed your helpful hints and added a small can of green chilies to the meat mix (drained the corn), a teaspoon of chilies in adobo sauce since we like a little kick and used "chili" pinto beans. Pepper jack cheese in the corn bread. Had to force ourselves to stop eating! Definitely add the toppings for a little crunch - we used chopped radish, cilantro, jalapeño, sour cream and hot sauce. Perfect one pot casserole!
Debra T says
Loved this recipe and my Family especially loved it!!! I thought we would have enough for a second meal, but during the day it just disappeared! So much flavor. I baked mine in a large cast iron skillet.
Thank you so much
Sarah Jenkins says
Thanks Debra! It's a family favorite for sure!
Aiden says
So hearty, flavorful and filling. I love to dump a bunch of green onions on top!
Sarah Jenkins says
Oooh...great idea! Will try that next time!
Stacey says
I added some jalapeños for an extra kick, and it turned out fantastic! Can't wait to make this again!
Sarah Jenkins says
Yum!
Wendy says
This is my husband's kind of meal so when I ran across this recipe I just knew I had to make it for him. It was so easy to throw together (partly because I cheated and used a box of Jiffy Cornbread Mix) and he was super impressed. Thanks for the great recipe.
Sarah Jenkins says
Yes- Jiffy is my best friend on busy nights! Haha!
Jimma says
My neighbor used to make something similar and I've been looking for the recipe for years. Thanks so much, this is as close as I've found to hers. So good!
Sarah Jenkins says
Thanks Jimma - so glad you enjoyed it!
Elaine says
Comforting and hearty. Perfect for busy weeknights or weekend gatherings. A household hit!
Sarah Jenkins says
Thanks Elaine!