Can I make Cornbread Cowboy Casserole ahead of time?

Yes, Cornbread Cowboy Casserole is perfect for make-ahead preparation. You can prepare the beef and bean filling and store it in the baking dish, covered, in the refrigerator for up to 24 hours. When ready to bake, prepare the cornbread batter fresh and spread it over the filling. Bake as directed, adding a few extra minutes if the dish is cold from the fridge.

How do I store and reheat Cornbread Cowboy Casserole?

Store leftover Cornbread Cowboy Casserole in an airtight container in the refrigerator for up to four days. To reheat, place a portion in the microwave for 1–2 minutes, or warm the entire dish in a 350°F oven until heated through. Cover with foil when reheating in the oven to prevent the cornbread topping from drying out.

Can I freeze Cornbread Cowboy Casserole?

Yes, Cornbread Cowboy Casserole freezes well. Allow the casserole to cool completely before wrapping it tightly in plastic wrap and foil. Freeze for up to three months. Thaw overnight in the refrigerator and reheat in the oven until fully warmed. For best texture, freeze it after baking rather than before.

Cornbread Cowboy Casserole Easy Dinner

Name: Cornbread Cowboy Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 1 pound (450 g) ground beef; 1 small onion, diced (about 1/2 cup); 2 cloves garlic, minced; 1 can (15 oz / 425 g) black beans, drained and rinsed; 1 can (15 oz / 425 g) corn kernels, drained; 1 can (10 oz / 285 g) diced tomatoes with green chilies; 1 can (8 oz / 225 g) tomato sauce; 1 packet (1 oz / 28 g) taco seasoning; 1 cup (120 g) shredded cheddar cheese; 1 package (8.5 oz / 240 g) cornbread mix; 1 large egg (as required for cornbread mix); 1/3 cup (80 ml) milk (as required for cornbread mix); 1/4 cup (10 g) chopped fresh cilantro (optional)

Description

Cornbread Cowboy Casserole is a hearty Tex-Mex inspired comfort dish made with seasoned ground beef, black beans, corn, diced tomatoes with green chilies, and melted cheddar cheese, all topped with a golden cornbread crust. This easy baked casserole is perfect for busy weeknights, family dinners, and potlucks.

Ingredients

Scale

1 pound (450 g) ground beef
1 small onion, diced (about 1/2 cup)
2 cloves garlic, minced
1 can (15 oz / 425 g) black beans, drained and rinsed
1 can (15 oz / 425 g) corn kernels, drained
1 can (10 oz / 285 g) diced tomatoes with green chilies
1 can (8 oz / 225 g) tomato sauce
1 packet (1 oz / 28 g) taco seasoning
1 cup (120 g) shredded cheddar cheese
1 package (8.5 oz / 240 g) cornbread mix
1 large egg (as required for cornbread mix)
1/3 cup (80 ml) milk (as required for cornbread mix)
1/4 cup (10 g) chopped fresh cilantro (optional)

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Instructions

Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat.
Add the diced onion and minced garlic to the skillet and sauté for about 3 minutes until softened.
Stir in the black beans, corn, diced tomatoes with green chilies, tomato sauce, and taco seasoning. Simmer for 5 minutes, stirring occasionally.
Transfer the beef mixture evenly into the prepared baking dish.
Sprinkle shredded cheddar cheese evenly over the beef layer.
In a mixing bowl, prepare the cornbread mix with the egg and milk according to package directions.
Spread the cornbread batter evenly over the cheese layer, covering the entire surface.
Bake for 20–25 minutes, or until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean.
Allow the casserole to rest for 5–10 minutes before slicing. Garnish with chopped cilantro if desired and serve warm.

Notes

For a spicier version, add 1/2 teaspoon cayenne pepper or diced jalapeños to the beef mixture.
Ground turkey can be substituted for ground beef for a leaner option.
Let the casserole rest before serving to help the layers set properly.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze fully baked casserole for up to 3 months and thaw overnight before reheating.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 6 g
Protein: 26 g
Cholesterol: 85 mg