Go Back
Cowboy cornbread casserole easy ground beef dinner 1 hour 13x9 pan — preheat oven 375°F grease 13x9 dish, large skillet medium-high heat 1 tablespoon olive oil diced onion translucent, 2 pounds ground beef browned drained, 1 packet taco seasoning 1 can RoTel with water 1 can corn not drained 1 can pinto beans rinsed drained stirred 2 minutes, spread bottom casserole dish topped shredded Mexican cheddar cheese, cornbread topping 1 box Jiffy mix 1 egg half cup milk mixed smooth spread evenly over beef layer, baked uncovered 40-45 minutes cornbread golden toothpick clean, rested 10 minutes served

Cowboy Cornbread Casserole

A hearty one-pan dinner with seasoned ground beef, baked beans, and diced tomatoes layered under shredded cheddar and a golden homestyle cornbread topping. Baked in a single dish at 375°F, this easy cowboy cornbread casserole is filling, flavorful, and just as good reheated the next day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 487
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground beef, 80/20
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) baked beans, do not drain Bush's Original recommended
  • 1 can (10 oz) diced tomatoes with green chiles, drained
  • 1 tbsp Worcestershire sauce
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1.5 cups shredded sharp cheddar cheese, divided
  • 1 box (8.5 oz) Jiffy corn muffin mix
  • 1 large egg for cornbread batter
  • 1/3 cup whole milk or buttermilk
  • 1/4 cup sour cream optional, for richer cornbread
  • 1/2 cup canned corn, drained optional

Equipment

  • Large Skillet
  • 9x13 Baking Dish
  • Mixing Bowl
  • Wooden Spoon or Spatula

Method
 

  1. Preheat oven to 375°F. Grease a 9x13 baking dish.
  2. Brown ground beef in a large skillet over medium-high heat, undisturbed for 3 minutes, then break apart and cook through. Drain most fat, leaving about 1 tablespoon.
  3. Add onion and bell pepper. Cook 4 to 5 minutes until soft. Add garlic and cook 1 minute.
  4. Stir in baked beans with liquid, drained tomatoes, Worcestershire sauce, and all spices. Simmer 5 minutes until thickened. Season with salt and pepper.
  5. Transfer filling to the baking dish. Spread evenly and top with 1 cup shredded cheddar.
  6. Mix Jiffy, egg, milk, and sour cream until just combined. Fold in corn if using. Spread batter over the cheese layer. Top with remaining 1/2 cup cheddar.
  7. Bake at 375°F for 25 to 30 minutes until cornbread is golden and a toothpick inserted in the center comes out clean. Rest 5 minutes before serving.

Notes

  • Simmer the filling until thick before transferring to the baking dish - watery filling steams the cornbread from below and leaves it gummy and underdone.
  • Do not overmix the cornbread batter - small lumps are fine and produce a more tender topping.
  • Adding sour cream to the Jiffy batter makes the cornbread noticeably more moist and tender.
  • Brown beef undisturbed for 3 minutes first to develop flavor before stirring.
  • Store leftovers covered in the fridge up to 4 days. Reheat covered with foil at 325°F for 15 to 18 minutes.