Cowboy Cornbread Casserole
Cowboy Cornbread Casserole is a bold, hearty Tex-Mex comfort food featuring seasoned ground beef, beans, corn, Rotel, and a golden cheesy cornbread topping. Perfect for weeknight dinners or feeding a hungry crowd, it’s simple, delicious, and baked in one dish!
Ingredients
- 2 packs cornbread mix prepared per package instructions
- 1.5 lbs ground beef
- 1 can Rotel diced tomatoes with green chilies, drained
- 1 can whole kernel corn drained
- 1 can ranch style beans drained
- 1 cup shredded cheese cheddar or Mexican blend
- 1 pack taco seasoning
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Stir in taco seasoning per packet instructions.
- Add Rotel, corn, and beans to the beef. Cook for 3–4 minutes, stirring until heated through.
- Prepare cornbread mix according to package directions.
- Spread beef mixture evenly into the baking dish.
- Pour cornbread batter over the beef layer, spreading evenly.
- Sprinkle shredded cheese over the top.
- Bake for 25–30 minutes, or until cornbread is golden and a toothpick comes out clean.
- Let cool for 5 minutes before serving.
Notes
- Substitute ground turkey or plant-based meat if desired.
- Add jalapeños or pepper jack cheese for extra spice.
- Prepare ahead and refrigerate unbaked for up to 24 hours.
- Freezes well for up to 3 months; thaw before baking.