Cowboy Cornbread Casserole
A hearty and cozy casserole featuring a savory beef and bean filling topped with fluffy cornbread, perfect for a filling family meal and great for leftovers.
Ingredients
For the Filling
- 1 lb Ground beef Lean beef is preferred.
- 1 can Beans (pinto or kidney) Can also use black beans.
- 1 cup Corn Canned or frozen.
- 1 small Onion, chopped Optional, adds flavor.
- 2 cloves Garlic, minced Optional, adds flavor.
- 1 packet Taco seasoning or chili seasoning For big flavor.
- 1 cup Salsa or diced tomatoes Keeps the filling saucy.
- 1 cup Shredded cheese Cheddar, pepper jack, or a blend.
For the Cornbread Topping
- 1 box Cornbread mix Can use homemade cornbread batter.
- 1 large Egg As per cornbread mix directions.
- 1 cup Milk As per cornbread mix directions.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9x13 baking dish.
- In a large skillet, brown the ground beef with chopped onion until no longer pink. Add garlic for the last 30 seconds if using.
- Stir in taco seasoning, beans, corn, and salsa or diced tomatoes. Let simmer for about 3 to 5 minutes.
- Stir in half the cheese, adjust salt if necessary, and spread filling evenly in the baking dish.
- In a bowl, combine the cornbread mix, egg, and milk. Mix gently until just combined.
- Spoon the cornbread batter over the filling, ensuring the batter is spread evenly.
Baking
- Bake for 20 to 30 minutes until the top is golden and a toothpick comes out clean.
- Let it rest for 10 minutes before serving.
Notes
This casserole can be made ahead and reheated. Store leftovers in an airtight container for up to 4 days. Freezing is possible but best after baking.