Turn ordinary bread into the main dish with our Cowboy Cornbread Casserole that layers ground beef, beans, corn, cheese, and cornbread batter into a hearty meal. I LOVE the way the house smells when this is cooking. Cornbread always smells good when it’s baking, but these ingredients and spices level up the goodness! Be sure to keep this quick, easy, and filling recipe on hand for when you’ve got a hungry family or group to feed.
Cowboy Cornbread Casserole
Everyone loves this dinner because it’s a classic. I also like to call it “Lazy Tamale Pie” because it is very similar… just easier to make. This meal is perfect for feeding a crowd and can be easily customized to your tastes. You can add jalapenos to the dish and you can customize all of the toppings and sides. My favorite is to add a little sour cream, pico de gallo, and Cotija cheese (the white crumbly cheese that elevates the presentation).
To get started, you will need 2 boxes of cornbread mix as well as the eggs and milk required for the mix (2 eggs and 2/3 cups of milk). These classic boxes of cornbread famously cost about a dollar. Gotta love that! Mix up the cornbread batter as usual and set it aside.
Next up, brown 1-2 pounds of ground beef. I try to find a package of ground beef that is about 1.5 pounds. After it is browned and drained, you will add some taco seasoning, a can of corn (drained), a can of pinto beans (not drained), and a can of Rotel (not drained). If you’re unfamiliar with Rotel or if they don’t carry it at your store, it is simply a can of diced tomatoes and diced green chilies. You can usually find it near the cans of seasoned tomatoes.
Ingredients for Cowboy Cornbread Casserole
Gently stir the ingredients together with the ground beef. Let it simmer for about 5 minutes while the flavors are coming together. This is when it’s time to prepare a 9″x13″ baking dish with non-stick spray. Then, pour the cornbread mixture into the pan and mix everything together until it is evenly combined. Pour the yummy Cowboy Cornbread Casserole mixture into the baking dish.
Cover the dish with foil to be sure that the dish will maintain moisture. Bake at 425° for 45 minutes or until a toothpick comes out clean. Poking the center of anything you bake with a toothpick is a great way to check if the dish is done. Every oven is a bit different, so this is a great way to make sure it’s done.
The casserole is SO moist and addicting. Not to mention, it is very filling too! Since I’m such a sucker for Mexican food, I add pico de gallo or salsa. However, this is where you can be creative and add whatever you want on top. Or, don’t add anything at all and enjoy it as is! You can’t go wrong.
Cowboy Cornbread Casserole is easy to make, easy to serve, and is an easy way to feed a hungry family. I absolutely love good casseroles. The house smells good, everyone gets hungry while it’s cooking, and the cleanup is a breeze. If you love all things cowboy, DO NOT MISS our Cowboy Caviar chip dip!
More Casseroles by Smart School House to Try Next:
Cowboy Cornbread Casserole
- 9″x13″ baking dish
- Non-stick spray
- Large Skillet
- Mixing bowl
- 2 boxes cornbread mix
- 2 eggs
- ⅔ cup milk
- 1-2 pounds ground beef
- 1 can Rotel (Or a can of diced tomatoes w/ diced chilies)
- 1 can corn (drained)
- 1 can pinto beans (Can be substituted with Ranch Style Beans for more flavor)
- 1 cup shredded mexican blend cheese
- 1 packet taco seasoning
- toppings, as desired
- Preheat oven to 425°
- In a mixing bowl, prepare the cornbread by mixing in the eggs and milk (same directions as seen on the box). Set aside.
- Brown the ground beef and drain
- Add the taco seasoning, cheese, Rotel (undrained), pinto beans (undrained), and corn (drained) to the ground beef
- Mix and simmer for about 5 minutes
- Prepare a baking dish with non-stick spray
- Add cornbread mixture to meat mixture and stir until fully combined
- Pour everything into the baking dish
- Cover and bake for 45 minutes or until a toothpick comes out of the center clean