Description
Cowboy Cornbread Casserole is a classic American dish that combines savory ground beef, beans, corn, and a golden cornbread topping. It’s hearty, flavorful, and perfect for family meals or potlucks. This easy-to-make casserole is a comforting option for lunch or dinner that everyone will love.
Ingredients
- 2 boxes Jiffy Cornbread Mix
- 2 eggs
- ⅔ cup milk
- 1 ½ pounds lean ground beef
- 1 cup yellow onion, diced
- 14.5 ounce can corn, lightly drained
- 10 ounce Ro*tel, do not drain
- 14.5 ounce pinto beans, do not drain
- 1 ounce taco seasoning
Instructions
- Preheat oven to 375°F and spray a 9×13 casserole dish with non-stick cooking spray.
- In a medium bowl, prepare cornbread according to package instructions using eggs and milk. Set aside.
- In a large skillet over medium heat, brown ground beef with diced onion until no longer pink. Drain excess fat.
- Add Rotel, pinto beans, corn, and taco seasoning to the meat mixture and stir well.
- Spoon meat mixture into the prepared casserole dish.
- Spread cornbread mixture evenly over the top.
- Bake uncovered for 40 minutes or until a toothpick inserted in the center comes out clean.
- Loosely cover with foil and let sit for 10 minutes before serving.
Notes
-
- Serve warm as a main dish, optionally with a side salad or sour cream.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave or the whole casserole in the oven at 350°F for 15–20 minutes.
- You can also freeze the casserole before baking; wrap tightly in foil and freeze for up to 2 months. Bake from frozen, adding 10–15 extra minutes to cook time.