Turn ordinary bread into the main dish with our Cowboy Cornbread Casserole that layers ground beef, beans, corn, cheese, and cornbread batter into a hearty meal. I LOVE the way the house smells when this is cooking. Cornbread always smells good when it’s baking, but these ingredients and spices level up the goodness! Be sure to keep this quick, easy, and filling recipe on hand for when you’ve got a hungry family or group to feed.
Cowboy Cornbread Casserole
Everyone loves this dinner because it’s a classic. I also like to call it “Lazy Tamale Pie” because it is very similar… just easier to make. This meal is perfect for feeding a crowd and can be easily customized to your tastes. You can add jalapenos to the dish and you can customize all of the toppings and sides. My favorite is to add a little sour cream, pico de gallo, and Cotija cheese (the white crumbly cheese that elevates the presentation).
To get started, you will need 2 boxes of cornbread mix as well as the eggs and milk required for the mix (2 eggs and 2/3 cups of milk). These classic boxes of cornbread famously cost about a dollar. Gotta love that! Mix up the cornbread batter as usual and set it aside.
2 boxes cornbread mix
⅔ cup milk
1-2 pounds ground beef
1 can Rotel (Or a can of diced tomatoes w/ diced chilies)
1 can corn (drained)
1 can pinto beans (Can be substituted with Ranch Style Beans for more flavor)
1 cup shredded mexican blend cheese
1 packet taco seasoning
toppings, as desired
Preheat oven to 425°
In a mixing bowl, prepare the cornbread by mixing in the eggs and milk (same directions as seen on the box). Set aside.
Brown the ground beef and drain
Add the taco seasoning, cheese, Rotel (undrained), pinto beans (undrained), and corn (drained) to the ground beef
Mix and simmer for about 5 minutes
Prepare a baking dish with non-stick spray
Add cornbread mixture to meat mixture and stir until fully combined
Pour everything into the baking dish
Cover and bake for 45 minutes or until a toothpick comes out of the center clean