This Easy Cornbread Cowboy Casserole 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 diner with friends.
It's casserole season! I love serving these easy one pan dishes when the weather turns cooler. From Enchiladas, to Creamy Seafood Tetrazzini, to a good old fashioned Lasagna, casserole recipes are the way to go during the winter months, IMO. They're simple to make, you can typically make them ahead of time if needed, and they're usually pretty easy to freeze for later.
Cornbread Cowboy Casserole is one of my favorite recipes and feels like the ultimate fall dish. 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.
In This Post
Why This Recipe Works
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 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!
- 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 out and pop into the oven for an easy meal.
- Delicious. Did I mention this is a damn good casserole? This hearty cowboy cornbread casserole is the ultimate comfort food and is perfect for an easy dinner or barbecue. (Better yet - eat it around a campfire for some real cowboy flair!)
Ingredients
As I said earlier, the ingredients for this cornbread casserole are fairly simple:
- Ground beef. I used a lean beef here - 90/20 - 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. Feel free to sub out other types of beens here. Black beans would also work well.
- Corn. Fresh sweet corn, frozen or canned work. 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. I made my own (see the instructions in the recipe card for a full list of ingredients and instructions). BUT, you could save time and make it easy by just something like a jiffy cornbread mix from the grocery store.
- 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!
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.
- 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.
- Add the rest of the beef mixture ingredients. Add the minced garlic and cook for an additional minute, then remove from 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.
- 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.
- Assemble the casserole. Carefully spoon the cheesy cornbread batter over the top of the meat mixture, ensuring it covers the entire surface.
- Bake! Bake the casserole for 25-30 minutes, or until a toothpick inserted into the cornbread comes out clean.
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.
- Add more veggies! Enhance the dish with additional veggies, such as green chilies or bell peppers, to add more color and flavor.
Frequently Asked Questions
Absolutely, you can assemble the casserole in advance, cover it with foil, and store it in the refrigerator until you're ready to bake it. It's a convenient option for meal planning.
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.
This easy cowboy dinner is the perfect meal for your busy weeknights! If you try my Cornbread Cowboy 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!
More Easy Casserole Dishes
- Creamy Seafood Tetrazzini With Shrimp
- Easy 5-Ingredient Cheesy Chicken Hashbrown Casserole
- Lazy Lasagna With Frozen Cheese Ravioli
- Healthy Spinach Feta & Rice Casserole
- Sweet Potato Shepherd's Pie
Recipe
Easy 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
- 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.
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.
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!