This Cowboy Cornbread Casserole is so filling and delicious. It starts with a chili like base and is topped with a cornbread layer. The perfect comfort meal, fit for a cowboy, and ready in under an hour.
I could eat this entire casserole myself. I'm a sucker for cornbread and it pairs so perfectly with this ground beef filling, that tastes a lot like this dutch oven chili without the broth. Top it with sour cream and that's it, dinner is served and all in one dish!
Why You'll Love This Casserole:
- It's so easy to make with only 20 minutes of prep time, then pop it in the oven
- This casserole is so tasty with lots of flavor and sweet cornbread on top
- No need to make any other sides because it's so filling all by itself
Ground Beef- The base of the bottom layer and gives it a great chili like taste. I prefer 85/15 ground beef for just the right amount of fat content. The ground beef is seasoned with chili powder, cumin, garlic powder, paprika and salt for a southwest taste.
Bell Pepper, Onion and Garlic- Fresh produce added for texture and taste.
Black Beans-For extra protein!
Rotel- Diced tomatoes and green chiles add spicy flavor. I prefer to use original, but mild or spicy works too.
Canned Corn- Brings in a bit of sweetness to the ground beef filling. I like using a Southwest canned corn to bring in some extra spice.
Jiffy cornbread mix- For a 2 minute prep, jiffy cornbread is combined with egg and milk and used to top the casserole.
See the recipe card below for the full recipe ingredients and quantities.
Substitutions and Variations:
If you prefer a different type of bean than black beans, pintos or kidney would work great instead. Make sure to rinse and drain the beans.
Add 1 cup of cheddar cheese into the ground beef filling for a cheesy casserole.
Love heat? Slice jalapeño and add to the top of the cornbread before baking or serve on the side.
How to Make Cowboy Cornbread Casserole:
Step 1: Preheat the oven to 400 degrees. Heat a dutch oven or large pot to medium heat on the stovetop. Add in olive oil, then bell pepper and onion. Cook for 4 minutes, stirring half way through.
Step 2: Add the ground beef into the peppers and onions and cook until no longer pink, breaking up with a wooden spoon as it cooks. Reduce the heat to medium low and stir in fresh garlic, paprika, chili powder, cumin, garlic powder and salt.
Step 3: Pour in the rotel, corn, and black beans. Stir and turn off the heat.
Step 4: In a separate bowl, stir together both jiffy packages, eggs and milk until combined. Set aside.
Step 5: Using a slotted spoon, transfer the ground beef mixture into a casserole dish leaving the juices behind in the dutch oven.
Step 6: Pour the cornbread over the top of the ground beef mixture, spreading it carefully over the top.
Step 7: Bake for 22-26 minutes until the cornbread is fully cooked.
Step 8: Allow to cool for 10 minutes before serving.
Step 9: Serve and enjoy.
- Try to plop the cornbread out in spoonfuls in different areas on the top of the casserole dish to avoid having to spread it all out from the center. You don't want the ground beef mixed all into the cornbread.
- A dollop of sour cream tastes amazing with this cornbread casserole. Serve it on the side with some fresh jalapeño.
No, it just has a lot of flavor. If you want it spicy, buy the spicy rotel and top with jalapeño.
Store leftovers in a sealed container or wrap plastic wrap on the top of the casserole dish and store in the fridge. Eat within 2 days.
Yes! I warmed this up and ate it the next day and it was just as fantastic as when serving. I suggest heating it up in the oven at 350 degrees until hot.
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