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Cowboy Cornbread Casserole Recipe

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4.3 from 39 reviews

A hearty and flavorful Cowboy Cornbread Casserole combining savory ground beef, veggies, beans, and a classic cornbread topping seasoned with taco spices. Perfect for a comforting family dinner with a Tex-Mex twist.

Ingredients

Cornbread Batter

  • 2 boxes Jiffy Cornbread Mix
  • 2 eggs
  • ⅔ cup milk

Casserole Filling

  • 1 ½ lbs ground beef or turkey
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 can corn, drained
  • 1 can Rotel, undrained
  • 1 can pinto beans, drained
  • 3 tablespoons taco seasoning

Instructions

  1. Prepare the Filling: In a large skillet over medium heat, cook the ground beef or turkey until fully browned. Drain excess fat. Add diced onion and bell pepper to the meat and sauté until softened, about 5 minutes.
  2. Add Vegetables and Seasoning: Stir in the drained corn, undrained can of Rotel, pinto beans (drained), and 3 tablespoons of taco seasoning. Mix well and simmer for 5 more minutes to allow flavors to blend. Remove from heat.
  3. Prepare Cornbread Batter: In a medium bowl, combine the Jiffy Cornbread Mix, eggs, and milk. Stir until just combined, careful not to overmix.
  4. Assemble the Casserole: Preheat the oven to 375°F (190°C). Spread the meat and vegetable filling evenly in a greased 9x13-inch baking dish. Pour the cornbread batter evenly over the filling, spreading gently with a spatula.
  5. Bake: Bake in the preheated oven for 25-30 minutes or until the cornbread topping is golden brown and a toothpick inserted into the cornbread comes out clean.
  6. Cool and Serve: Let the casserole cool for 5-10 minutes before serving to allow it to set slightly. Serve warm.

Notes

  • You can substitute ground turkey for ground beef to reduce fat content.
  • For extra spice, add diced jalapeños or increase taco seasoning slightly.
  • Use fresh or frozen corn if canned is unavailable.
  • This casserole can be prepared in advance and refrigerated before baking.
  • Leftovers reheat well in the microwave or oven.