Indulge in the mouth-watering flavors of our Cowboy Cornbread Casserole! Savory beef, zesty tomatoes, and cheesy cornbread combine for a Tex-Mex fiesta that’s comfort food at its finest.
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This hearty, delicious casserole recipe is like a Mexican cornbread casserole in cowboy-style!
I love the simple ingredients and how quickly it comes together. It’s ready in less than an hour and reheats and freezes well for later too!
If you love easy casserole recipes, you’ll want to check these out next:
Million Dollar Chicken Casserole with a creamy cheesy sauce smothered in shredded chicken and topped with a buttery Ritz cracker topping. It’s a staple in our house!
This Cheesy Pizza Pasta Casserole is a winner and our teenagers love it. It’s ideal for having ready the day before and the kids can help themselves to leftovers as they’re coming and going on busy days.
A biscuit-topped Chicken Pot Pie Casserole is both satisfying and the ultimate comfort food. Quick, easy and delicious!
Related: Get all my tips for how to reheat a casserole for all of my casserole recipes!
Ingredients for Cowboy Cornbread Casserole
This recipe uses simple ingredients that you can always find in the grocery store. I’ve listed them below and you can also scroll to the bottom for the full, printable recipe card.
Jiffy Cornbread Mix: Feel free to use homemade cornbread mix instead of using a box of cornbread mix or your favorite brand from the grocery store.
Eggs: For this recipe I used large room temperature eggs.
Milk: You can use any type of milk. Whole milk, 2% milk, 1% milk, skim milk, or non-dairy alternatives like almond milk, soy milk, oat milk, or coconut milk will work just fine.
Lean ground beef: Ground turkey or ground chicken can be used as a leaner option. Rotel tomatoes: Diced tomatoes with green chilies or a jar of salsa can be used as a substitute.
Sweet corn: Frozen or fresh corn kernels can be used instead of canned corn.
Black beans: Pinto beans, kidney beans, or any other canned beans can also be used instead.
Shredded Mexican blend cheese: Feel free to use your favorite cheese blend or a single variety of cheese like cheddar, Monterey Jack, or Colby Jack.
Taco seasoning: Feel free to use homemade taco seasoning.
How to make Cowboy Cornbread Casserole
You can find a full printable recipe card by scrolling to the bottom of this page.
Just a few simple steps: This Cowboy Cornbread Casserole recipe begins by preheating the oven and preparing the baking dish. Next, brown the ground beef and drain any excess grease. Mix the cornbread batter separately.
Then, combine the cooked ground beef with beans, corn, Rotel, and taco seasoning. Layer this mixture in the baking dish and top it with cheese, followed by the batter.
Bake until the casserole turns golden brown. Finally, serve the delicious dish with your favorite toppings.
Let’s get started!
Preheat your oven to 375°F (190°C) and then grease a 9×13-inch baking dish or spray it with non-stick spray.
In a large skillet, cook the ground beef over medium-high heat until it browns. Be sure to drain any excess grease.
In a large bowl, combine the Jiffy corn muffin mix, 2 eggs, and 2/3 cups of milk. Stir the cornbread mixture until it’s well combined.
In the same skillet with the browned ground beef, add the can of Rotel (or diced tomatoes with green chilies), drained corn, and black beans (or Ranch Style Beans). Stir in the taco seasoning to taste and then cook the ground beef mixture for 2-3 minutes more until it’s heated through and well combined.
Pour the beef and bean mixture into the greased baking dish and spread it evenly. Sprinkle the shredded Mexican blend cheese evenly over the top of the meat mixture.
You can use shredded Mexican cheese in this recipe or your favorite cheese for melting.
Pour the cornbread batter over the cheese meat filling and spread it to cover the entire surface, then bake it in the preheated oven for 25-30 minutes or until the cornbread is golden brown and cooked through.
After it’s baked, remove it from the oven and let it cool for a few minutes.
Serve your Cowboy Casserole dish with desired toppings like a dollop of sour cream, chopped bacon, pico de gallo, diced onions, and additional shredded cheese.
Frequently Asked Questions
Yes, you can make this casserole ahead of time and refrigerate it before baking. When you’re ready to bake, just add a few extra minutes to the cooking time to make sure it’s heated through.
Yes, you can freeze the leftovers in an airtight container for up to 3 months. I normally thaw it in the refrigerator overnight and reheat it in the oven until it’s warmed through.
If you like spicy food, you can add diced jalapenos, and hot sauce, or sprinkle some cayenne pepper or crushed red pepper flakes to the beef mixture.
Certainly! You can add diced bell peppers, zucchini, or even mushrooms to the beef mixture.
For a less soupy casserole, drain the rotel and rinse the beans before mixing them with the corn and ground beef or cook the meat mixture on the skillet for a little longer than the recommended time.