Easy Cowboy Cornbread Casserole
A hearty cowboy casserole made with seasoned ground beef, beans, corn, tomatoes, Cheddar cheese, and a tender Jiffy cornbread topping. A comforting one-dish dinner that's perfect for busy weeknights and family meals.
Servings: 8
Calories: 475kcal
Ingredients
- For the Beef Filling
- 1 pound ground beef
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 can 15 ounces kidney beans, drained and rinsed
- 1 can 15 ounces corn, drained
- 1 can 10 ounces diced tomatoes with green chiles
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded Cheddar cheese divided
- For the Cornbread Topping
- 1 box 8.5 ounces Jiffy corn muffin mix
- 1 large egg
- ⅓ cup whole milk
- ½ cup sour cream
- 1 cup corn kernels
Instructions
- Prepare the oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and onion. Cook for 6–8 minutes, breaking up the beef, until browned and the onion is softened. Drain excess grease if needed.
- Add flavor: Stir in garlic and cook for 30 seconds. Add kidney beans, corn, diced tomatoes with green chiles, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 3–4 minutes.
- Add cheese: Remove from heat and stir in 1 cup Cheddar cheese until incorporated.
- Make the topping: In a bowl, combine Jiffy corn muffin mix, egg, milk, sour cream, and corn. Stir just until combined; do not overmix.
- Assemble: Spread the beef mixture evenly in the prepared baking dish. Spoon the cornbread mixture over the top and spread evenly.
- Top with cheese: Sprinkle the remaining ½ cup Cheddar cheese over the cornbread layer.
- Bake: Bake uncovered for 30–35 minutes, or until the cornbread is golden and cooked through. A toothpick inserted into the center should come out mostly clean.
- Rest: Let the casserole rest for 5–10 minutes before serving.
Notes
- Drain the beans and corn thoroughly to prevent excess moisture.
- Don't overmix the cornbread batter, as this can make the topping dense.
- If the beef mixture is very hot, let it cool for a few minutes before adding the cornbread topping.
- Check the center of the cornbread with a toothpick before removing the casserole from the oven.
- Let the casserole rest before serving for easier scooping.
Nutrition
- Calories: 475 kcal
- Carbohydrates: 47 g
- Protein: 25 g
- Fat: 23 g
- Saturated Fat: 10 g
- Cholesterol: 95 mg
- Sodium: 900 mg
- Fiber: 6 g
- Sugar: 9 g