Description
Cowboy Cornbread Casserole is a hearty, comforting dish layering seasoned ground beef, beans, corn, and cheese topped with a golden cornbread crust. Baked to perfection, this all-in-one skillet meal delivers a satisfying blend of Tex-Mex flavors and rich textures, perfect for family dinners or casual gatherings.
Ingredients
Scale
Meat Mixture
- 1 tablespoon olive oil (not extra virgin)
- 1 ½ pounds ground beef (90/10 lean)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 10-oz can ROTEL fire-roasted tomatoes and green chilies (or diced tomatoes, do not drain)
- 1 15.5-oz can pinto beans, drained
- 2 cups frozen corn
- Salt, to taste
- 2 cups shredded cheddar cheese
Cornbread Topping
- 1 (8.5-oz) package Jiffy Corn muffin mix
- 1 large egg, at room temperature
- â…“ cup whole milk
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C), or 160°C if using a fan-assisted oven. This prepares the oven to bake the casserole evenly.
- Cook Beef and Onion: Heat 1 tablespoon olive oil in a 12-inch oven-proof skillet over medium-high heat. Add ground beef and diced onion, breaking the beef apart, and cook until browned, about 10 minutes. Add minced garlic and cook for an additional 30 seconds to develop its flavor.
- Add Seasoning: Stir in 2 tablespoons taco seasoning and 2 tablespoons water into the meat mixture. Cook and combine flavors for about 2 minutes.
- Combine Veggies and Beans: Add the fire-roasted tomatoes with green chilies, drained pinto beans, and frozen corn to the skillet. Stir well and cook together for approximately 3 minutes to meld flavors. Season with salt to taste, then remove from heat.
- Prepare for Baking: If you don’t have an oven-proof skillet, transfer the meat mixture to a 9×13 inch (approximately 33 x 22 cm) baking dish. Evenly sprinkle 2 cups shredded cheddar cheese over the meat mixture.
- Mix Cornbread Batter: In a separate bowl, combine the Jiffy corn muffin mix with the room-temperature egg, whole milk, and melted unsalted butter. Stir until just combined to avoid overmixing.
- Top with Cornbread: Evenly spoon the cornbread batter over the cheese and meat mixture, spreading it out gently to cover the surface.
- Bake the Casserole: Place the skillet or baking dish in the preheated oven and bake for 25-30 minutes, or until the cornbread topping is puffed up and lightly golden brown.
- Rest and Serve: Remove the casserole from the oven and allow it to cool for 5 minutes. Serve warm, optionally garnished with chopped cilantro and a dollop of sour cream for added freshness and creaminess.
Notes
- You can substitute ground turkey for a leaner option.
- Adjust taco seasoning quantity to taste or avoid added salt if using a pre-seasoned mix.
- Frozen corn can be swapped for fresh corn kernels when in season.
- For a spicier dish, add chopped jalapeños or use spicy ROTEL tomatoes.
- Leftovers store well refrigerated for up to 3 days and reheat in the oven for best texture.
- Using an oven-proof skillet simplifies cooking and reduces cleanup.
