Go Back
–+ servings
A large white casserole dish holding cowboy cornbread casserole, with a large scoop missing from the front corner, showing the ground beef and bean mixture under the cornbread topping.

Cowboy Cornbread Casserole

A satisfying, comforting casserole with Tex-Mex flavors and a rich, cheesy cornbread topping.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Recipe Makes: 9 servings

Equipment

  • oven
  • 9x13 baking dish
  • neutral-flavored cooking spray
  • stovetop
  • Large skillet
  • spatula
  • large mixing bowl
  • silicone spatula

Ingredients

For the Casserole Filling

  • 2 pounds ground beef (80/20, 85/15, or 90/10 preferred)
  • 1 cup chopped white onion (approximately 1 small onion, optional)
  • 1 ounce taco seasoning (1 packet or 3 tablespoons)
  • 1 cup water
  • 1 10-ounce can Rotel Original Diced Tomatoes and Green Chilies
  • 1 15-ounce can pinto beans (or kidney beans, or black beans; drained, rinsed)
  • 1 cup shredded cheddar cheese

For the Cornbread Topping

  • 1 8.5-ounce package sweet cornbread mix
  • 1 cup creamed corn
  • 1 large egg
  • 1 cup shredded cheddar cheese
  • ½ cup milk
  • ¼ teaspoon salt (more or less to taste)

Instructions

  • Preheat oven to 350° Fahrenheit. Spray bottom and sides of 9x13 baking dish with neutral-flavored cooking spray. Set aside.
  • Place large skillet on stovetop over medium-high heat. Add 2 pounds ground beef to skillet and cook beef, stirring frequently, until beef is browned and crumbled, approximately 10 minutes.
  • Once ground beef is browned and broken into small pieces, carefully drain all liquid from skillet. Return skillet to heat.
  • Add 1 cup chopped white onion (optional), 1 ounce taco seasoning, 1 cup water, 1 10-ounce can Rotel Original Diced Tomatoes and Green Chilies, and 1 15-ounce can pinto beans to skillet. Stir to incorporate.
  • Once ingredients are fully incorporated, transfer mixture to prepared 9x13 baking dish. Spread mixture into single, even layer, filling baking dish completely.
  • Sprinkle 1 cup shredded cheddar cheese evenly over top of ground beef filling. Set baking dish aside.
  • Add 1 8.5-ounce package sweet cornbread mix, 1 cup creamed corn, 1 large egg, 1 cup shredded cheddar cheese, ½ cup milk, and ¼ teaspoon salt to large mixing bowl. Stir ingredients together until fully combined into thick batter.
  • Transfer cornbread batter to baking dish, spreading batter out evenly across dish and covering ground beef and cheddar layers completely.
  • Place baking dish in preheated oven. Bake casserole approximately 35 minutes or until cornbread topping is golden brown and completely baked through.
  • Once cornbread is fully baked, carefully remove baking dish from oven. Let stand 5 minutes, then serve casserole as desired.

Recipe Notes

  • Leftovers: Let any leftover casserole cool completely, then transfer leftovers to an airtight container. Refrigerate up to 5 days. Reheat in the microwave or the oven until warmed through.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Serving: 1 serving | Calories: 540kcal | Protein: 29g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1007mg | Potassium: 587mg | Total Carbs: 35g | Fiber: 4g | Sugar: 10g | Added Sugars: 6g | Net Carbs: 31g | Vitamin C: 3mg | Calcium: 272mg
Cheap Cheap Eats recipe developed by Cheryl Malik