Introduction

This Easy Cowboy Cornbread Casserole is a hearty, comforting dish that combines seasoned ground beef, beans, and corn with a cheesy cornbread topping. Perfect for busy weeknights, it’s simple to prepare and packed with bold, southwestern flavors.

The dish is a white oval casserole filled with a two-layer meal. The top layer is thick, golden-yellow cornbread with a slightly crispy and browned edge, speckled with small bits of corn, and sprinkled with small green chopped herbs. The bottom layer is a mix of dark red kidney beans, bright yellow corn kernels, and cooked ground beef in a rich brown sauce. A spoon is scooping into the casserole from the right side, showing the textured mixture underneath the cornbread. The casserole sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs lean ground beef
14 oz canned corn, drained
14.5 oz canned kidney beans, drained
2 cups salsa
1 oz taco seasoning
1 cup water
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
1 ½ cups shredded cheese
8.5 oz Jiffy corn muffin mix
8.25 oz creamed corn
2 tbsp milk
¼ cup sour cream

Instructions

Step 1: Preheat the oven to 350°F (175°C). This ensures even baking and prevents the casserole from cooking unevenly.
Step 2: Brown the ground beef in a large skillet over medium-high heat. Use a spoon or spatula to break up the beef as it cooks. Drain any excess grease to avoid a greasy casserole.
Step 3: Add the drained corn, kidney beans, salsa, taco seasoning, water, salt, black pepper, and garlic powder to the skillet. Stir well to combine all ingredients evenly and blend the flavors.
Step 4: Pour the beef mixture into a 9×13 inch baking dish that has been sprayed with nonstick spray to prevent sticking.
Step 5: Sprinkle the shredded cheese evenly over the beef mixture for a melty, flavorful topping.
Step 6: In a medium bowl, combine the corn muffin mix, creamed corn, milk, and sour cream. Mix until just combined, being careful not to overmix to keep the topping tender.
Step 7: Spoon the cornbread batter evenly over the cheese layer and spread it out to ensure consistent baking.
Step 8: Bake for 35–40 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.
Step 9: Allow the casserole to cool slightly before serving. This helps it set for easier slicing.

Tips & Variations

For extra spice, add chopped jalapeños to the beef mixture or use a spicier salsa variety.
You can swap kidney beans for black beans or pinto beans depending on preference or what you have on hand.
Use a mix of cheddar and Monterey Jack cheese for a more complex cheesy topping.
If you prefer a vegetarian version, substitute ground beef with cooked lentils or crumbled tofu and increase the spices accordingly.
Make sure not to overmix the cornbread batter to keep the topping light and fluffy.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

This image shows a close-up of a white casserole dish filled with a layered casserole. The bottom layer is made of cooked ground meat mixed with dark red kidney beans and yellow corn kernels, creating a textured and colorful base. On top, there is a thick, even layer of golden yellow cornbread with a slightly browned, crispy edge and a soft, crumbly texture. Small green herb pieces are sprinkled over the cornbread layer, adding a pop of bright green color. A metal spoon is scooping into the casserole from the right side, revealing the layers clearly. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned corn?

Yes, fresh or frozen corn can be used. If substituting fresh corn, remove kernels from the cob and use about 1 ½ cups. Adjust draining as needed since fresh corn has more moisture than canned.

Is it necessary to drain the excess grease from the ground beef?

Draining excess grease helps prevent the casserole from becoming greasy and keeps the texture balanced. It’s recommended to drain the fat after browning the beef for best results.

Easy Cowboy Cornbread Casserole Recipe

Print Recipe

★★★★★

4.5 from 56 reviews

This Easy Cowboy Cornbread Casserole is a hearty and flavorful one-dish meal combining seasoned ground beef, corn, kidney beans, and a cheesy cornbread topping baked to golden perfection. Perfect for comforting family dinners, this casserole offers a delicious blend of Tex-Mex flavors with a satisfying texture.

Author: Stella
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

2 lbs lean ground beef
14 oz canned corn, drained
14.5 oz canned kidney beans, drained
2 cups salsa
1 oz taco seasoning
1 cup water
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
1 ½ cups shredded cheese

Cornbread Topping

8.5 oz Jiffy corn muffin mix
8.25 oz creamed corn
2 tbsp milk
¼ cup sour cream

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking and prevent cooking unevenness in the casserole.
Brown the Ground Beef: In a large skillet over medium-high heat, brown the lean ground beef, breaking it up with a spoon or spatula. Drain any excess grease to keep the casserole from being greasy.
Add Vegetables and Seasoning: Stir in the drained canned corn, kidney beans, salsa, taco seasoning, water, salt, black pepper, and garlic powder into the skillet with the cooked ground beef. Mix thoroughly to evenly combine flavors.
Pour into Baking Dish: Spray a 9×13 inch baking dish with nonstick spray and pour the beef and vegetable mixture into it, spreading evenly.
Top with Cheese: Sprinkle the shredded cheese uniformly over the ground beef mixture for a melty, flavorful top layer.
Prepare Cornbread Topping: In a medium bowl, combine the Jiffy corn muffin mix, creamed corn, milk, and sour cream. Mix until you have a thick batter, being careful not to overmix to maintain a tender texture.
Spoon Cornbread Topping: Spread the cornbread batter evenly over the cheese and beef layer in the baking dish to ensure consistent baking.
Bake: Bake the casserole in the preheated oven for 35-40 minutes until the cornbread topping is golden brown and cooked through. Test doneness by inserting a toothpick; it should come out clean.
Serve: Allow the casserole to cool slightly before serving to let it set for easier portioning.
Store Leftovers: Keep any leftovers covered in an airtight container in the refrigerator to maintain freshness and moisture.

Notes

Preheat the oven to ensure even baking.
Drain excess grease from the beef to avoid a greasy casserole.
Use nonstick spray on the baking dish to prevent sticking.
Mix cornbread batter gently to avoid a tough topping.
Check doneness of cornbread with a toothpick for best results.
Allow casserole to cool slightly before serving for easier slicing.
Store leftovers properly in airtight containers to preserve freshness.

Keywords: cowboy casserole, cornbread casserole, ground beef casserole, easy comfort food, Tex-Mex casserole, baked cornbread topping, hearty casserole