Cornbread Cowboy Casserole is a hearty 9×13 dinner with two layers: a taco-seasoned filling of ground beef, corn, kidney beans and salsa under melted cheese, and a golden cornbread topping made from a box of corn muffin mix loosened with a can of creamed corn, a splash of milk and some sour cream. It bakes at 350°F in 35 to 40 minutes, and it serves 6.
How to make it: Brown 2 pounds of lean ground beef and drain it. Stir in the corn, beans, salsa, taco seasoning, water and spices, spread it in a greased 9×13-inch dish and cover it with shredded cheese. Stir the muffin mix into a thick batter with the creamed corn, sour cream and a little milk, spoon it over the top and bake until golden and 165°F in the center.
What’s in Cowboy Casserole with Cornbread?
The filling is ground beef, canned corn, kidney beans and salsa, seasoned with taco seasoning, salt, pepper and garlic powder. A layer of shredded cheese goes over the beef, and the cornbread batter goes over the cheese. The creamed corn in the batter adds richness, and the sour cream keeps the cornbread moist.
Why You’ll Love It
- Chili and cornbread in one dish: the topping bakes right on the filling.
- Pantry staples: canned corn, beans, salsa and a box of corn muffin mix.
- Feeds a family: 2 pounds of beef in a 9×13-inch dish, 6 generous servings.
- Easy to change: swap the beans, the meat or the heat level.
Ingredient Notes
Lean ground beef: Two pounds. Lean beef keeps the filling from getting greasy; drain off any extra fat after browning.
Corn and beans: A 14-ounce can of corn and a 14.5-ounce can of kidney beans, both drained.
Salsa: Two cups, your favorite jar. It’s the tomato part of the filling.
Seasoning: A 1-ounce packet of taco seasoning, 1 teaspoon of salt and 1/2 teaspoon each of black pepper and garlic powder, with a cup of water.
Shredded cheese: A cup and a half. Colby Jack works well.
Cornbread topping: An 8.5-ounce box of corn muffin mix, an 8.25-ounce can of creamed corn, 2 tablespoons of milk and 1/4 cup of sour cream. No eggs needed.
Ingredients
For the filling
- 2 pounds lean ground beef
- 1 can (14 ounces) canned corn, drained
- 1 can (14.5 ounces) kidney beans, drained
- 2 cups salsa
- 1 packet (1 ounce) taco seasoning
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded cheese, such as Colby Jack
For the cornbread topping
- 1 box (8.5 ounces) corn muffin mix
- 1 can (8.25 ounces) creamed corn
- 2 tablespoons milk
- 1/4 cup sour cream
How to Make Cornbread Cowboy Casserole
1. Heat the oven. Heat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
2. Brown the beef. Brown the ground beef in a large skillet over medium-high heat until it’s no longer pink and reaches 160°F on a food thermometer. Drain off any excess grease.
3. Make the filling. Add the corn, kidney beans, salsa, taco seasoning, water, salt, pepper and garlic powder to the beef. Stir to combine.
4. Layer the dish. Pour the beef mixture into the prepared baking dish and top it with the shredded cheese.
5. Mix the topping. In a medium bowl, mix the corn muffin mix, creamed corn, milk and sour cream until you have a thick batter.
6. Top the casserole. Spoon the batter evenly over the beef and cheese.
7. Bake. Bake for 35 to 40 minutes, until the topping is cooked through and golden brown and the center of the casserole reaches 165°F on a food thermometer. If the top is getting too dark, cover the casserole with foil.
How to Keep the Cornbread Topping Golden and Cooked Through
Most problems with this casserole come down to the cornbread layer or a greasy filling. Here are the common mistakes and how to avoid them:
| Mistake | Fix |
|---|---|
| Top browns before the middle is done | Lay a sheet of foil over the dish; the cornbread keeps cooking but stops browning |
| Trusting the toothpick alone | A toothpick only tests the cornbread. Check that the center of the casserole reads 165°F |
| Greasy filling | Use lean beef and drain the fat after browning |
| Bland filling | Taste the beef mixture before it goes in the dish and add more taco seasoning if needed |
| Batter won’t spread | Spray the spatula or the back of a spoon with cooking spray, then spread the batter to the edges |
| Casserole sticks | Grease the dish well before adding the filling |
Cheese goes under the batter. It melts into the beef and keeps the cornbread from sinking into the filling.
Let it sit before cutting. Cover it loosely and give it about 10 minutes out of the oven so the layers hold together when you scoop.
Variations
- Different beans: pinto or black beans instead of kidney beans, drained and rinsed.
- Ground turkey or chicken: in place of the beef; cook it to 165°F.
- Tomatoes with chiles: use a can of diced tomatoes with green chiles instead of the salsa. Choose mild for anyone sensitive to spice.
- Saucier filling: stir in a can of tomato sauce with the salsa.
- More heat: add cayenne, red pepper flakes, green chiles or jalapeño to the beef mixture.
- Frozen or fresh corn: works in place of the canned corn.
Make Ahead, Storage & Reheating
Make ahead: Brown the beef and stir in the corn and beans, then cool it in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days: spread it in the dish, add the cheese and fresh batter, and bake.
Refrigerator: Refrigerate leftovers within 2 hours in shallow covered containers. USDA FSIS says to eat them within 3 to 4 days.
Freezer: Wrap the baked casserole well and freeze it for 3 to 4 months. Thaw it overnight in the refrigerator.
Reheat: Reheat covered until the center is back to 165°F. In the microwave, cover the dish, rotate it and check the temperature in a few places. Don’t reheat it in a slow cooker.
What to Serve With It
A simple green vegetable balances all that cornbread and beef; try smothered green beans. Add sour cream and extra salsa at the table. For more cowboy dinners, make easy cowboy casserole with a tater tot topping, or a pot of cowboy stew. More Tex-Mex bakes: tamale casserole, walking taco casserole and one pot Mexican rice casserole.
Frequently Asked Questions
What are the ingredients in cowboy casserole with cornbread?
Ground beef, corn, kidney beans, salsa, taco seasoning and shredded cheese, topped with a batter of corn muffin mix, creamed corn, sour cream and a little milk.
What are common mistakes when making cowboy casserole?
Letting the top over-brown, trusting a toothpick instead of checking for 165°F, skipping the grease drain, and not tasting the filling before it goes in the dish.
How do I know the cornbread is done?
It’s golden brown and set in the middle, and the center of the casserole reads 165°F.
Can I use different beans?
Yes. Pinto or black beans work in place of kidney beans. Drain and rinse them first.
Can I freeze cornbread cowboy casserole?
Yes. Wrap the baked casserole well, freeze it for 3 to 4 months and thaw it in the refrigerator overnight.
Final Notes
Stir the cornbread batter while the beef browns, and the whole casserole is in the oven in about 15 minutes. Keep a sheet of foil handy for the last part of the bake. If you make it, tell me in the comments which beans you used.
Cornbread Cowboy Casserole
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Ingredients
- 2 pounds lean ground beef
- 1 can canned corn 14 ounces, drained
- 1 can kidney beans 14.5 ounces, drained
- 2 cups salsa
- 1 packet taco seasoning 1 ounce
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded cheese such as Colby Jack
- 1 box corn muffin mix 8.5 ounces
- 1 can creamed corn 8.25 ounces
- 2 tablespoons milk
- 1/4 cup sour cream
Instructions
- Heat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
- Brown the ground beef in a large skillet over medium-high heat until it is no longer pink and reaches 160°F on a food thermometer. Drain off any excess grease.
- Add the corn, kidney beans, salsa, taco seasoning, water, salt, pepper and garlic powder to the beef. Stir to combine.
- Pour the beef mixture into the prepared baking dish and top it with the shredded cheese.
- In a medium bowl, mix the corn muffin mix, creamed corn, milk and sour cream until you have a thick batter.
- Spoon the batter evenly over the beef and cheese.
- Bake for 35 to 40 minutes, until the topping is cooked through and golden brown and the center of the casserole reaches 165°F on a food thermometer. If the top is getting too dark, cover the casserole with foil.
