Description
This Cowboy Cornbread Casserole is a hearty and flavorful Tex-Mex-inspired dish featuring a savory ground beef and bean filling topped with a sweet and moist cornbread crust. Easy to prepare and packed with comforting flavors, this casserole is perfect for busy weeknights or casual family dinners.
Ingredients
Scale
For the Beef Filling:
- 2 pounds lean ground beef
- 1 (14-ounce) can canned corn, drained
- 1 (14.5-ounce) can canned kidney beans, drained
- 2 cups salsa (mild, medium, or hot)
- 1-ounce packet taco seasoning
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 ½ cups shredded Colby Jack cheese
For the Cornbread Topping:
- 1 (8.5-ounce) box Jiffy corn muffin mix
- 1 (8.25-ounce) can creamed corn
- 2 tablespoons milk
- ¼ cup sour cream
Instructions
- Preheat the oven: Set your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray to prevent sticking.
- Cook the beef: Heat a large skillet over medium-high heat and brown the ground beef, breaking it apart with a spatula. If needed, drain any excess grease before proceeding.
- Add the seasonings and vegetables: Stir in the drained kidney beans, corn, salsa, taco seasoning, water, salt, pepper, and garlic powder. Let the mixture simmer for 3–5 minutes until everything is well combined and heated through.
- Assemble the casserole: Transfer the beef mixture into the prepared baking dish and spread it out evenly. Sprinkle shredded cheese over the top, ensuring full coverage.
- Prepare the cornbread batter: In a medium bowl, combine the corn muffin mix, creamed corn, milk, and sour cream. Stir until the batter is smooth and evenly mixed.
- Top and bake: Spoon the cornbread batter over the cheese layer and spread it evenly with a spatula. Place the dish in the preheated oven and bake for 35–40 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the casserole rest for about 5 minutes before slicing. Garnish with sour cream, avocado, or fresh cilantro for extra flavor.
Notes
- Use ground turkey or chicken instead of beef for a lighter version.
- To add more spice, mix chopped jalapeños or green chilies into the beef filling.
- If the cornbread is browning too quickly, loosely cover the casserole with foil for the last 10 minutes of baking.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 649 kcal
- Sugar: 16g
- Sodium: 2333mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 64g
- Fiber: 9g
- Protein: 49g
- Cholesterol: 123mg