Description
You need a satisfying, quick dinner for a busy weeknight? This Cowboy Cornbread Casserole delivers classic, savory comfort food flavor fast. It layers seasoned ground beef, beans, and corn under a fluffy, golden Jiffy cornbread topping. This easy cornbread casserole is a family favorite and a true one-dish meal.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
- 1 box (8.5 ounces) corn muffin mix (like Jiffy mix)
- Ingredients listed on the corn muffin mix box (usually milk, eggs, and oil)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Brown the ground beef and chopped onion in a large skillet over medium heat. Drain off any excess grease.
- Stir in the rinsed black beans, drained corn, undrained diced tomatoes and green chilies, chili powder, cumin, salt, and pepper into the beef mixture. Cook for 5 minutes, stirring occasionally.
- Remove the skillet from the heat. Stir in half (1/2 cup) of the shredded cheddar cheese into the meat mixture. Spread this beef mixture evenly into the prepared baking dish.
- Prepare the cornbread batter according to the package directions, using the liquid, eggs, and oil specified on the box.
- Pour the prepared cornbread batter evenly over the top of the meat mixture in the baking dish.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the cornbread batter.
- Bake for 25 to 30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
- Let the Cowboy Cornbread Casserole rest for 5 minutes before you slice and serve it.
Notes
- For an extra layer of flavor, stir 1 tablespoon of taco seasoning into the ground beef mixture instead of the chili powder and cumin.
- If you prefer a slightly sweeter cornbread topping, use a sweet corn muffin mix instead of the standard mix.
- You can substitute pinto beans for black beans if that is what you have on hand.
- This hearty ground beef casserole freezes well. Cool completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 10
- Sodium: 850
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 6
- Protein: 30
- Cholesterol: 85