Name: Cowboy Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 pound lean ground beef; 1 small onion, chopped; 2 cloves garlic, minced; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can corn, drained; 1 (10 oz) can diced tomatoes with green chilies; 1 tablespoon chili powder; 1 teaspoon cumin; Salt and pepper, to taste; 1 cup shredded cheddar cheese; 1 (8.5 oz) box cornbread mix; 1/3 cup milk (or as directed on cornbread mix); 1 egg (or as directed on cornbread mix); Optional: chopped scallions or jalapeños for topping

Cowboy Cornbread Casserole is a warm, hearty one-pan meal that brings together Tex-Mex flavor and Southern comfort. It’s built on a flavorful base of seasoned ground beef, black beans, corn, and tomatoes, all topped with a cheesy layer and finished off with a golden, slightly sweet cornbread crust. It’s exactly the kind of dish I turn to when I want something filling, easy to make, and perfect for feeding a crowd.

Why You’ll Love This Recipe

I love this recipe for how effortlessly it comes together and how deeply satisfying each bite is. It has all the elements of a perfect comfort meal—savory meat, melty cheese, and that slightly crisp, fluffy cornbread topping. It’s also highly customizable, so I can tweak it depending on what I have in the pantry. Whether I’m hosting a casual dinner or need to bring a dish to a potluck, this casserole is always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound lean ground beef

1 small onion, chopped

2 cloves garlic, minced

1(15 oz) can black beans, drained and rinsed

1(15 oz) can corn, drained

1(10 oz) can diced tomatoes with green chilies

1 tablespoon chili powder

1 teaspoon cumin

Salt and pepper, to taste

1 cup shredded cheddar cheese

1 (8.5 oz) box cornbread mix

1/3 cup milk (or as directed on cornbread mix)

1 egg (or as directed on cornbread mix)

Optional: chopped scallions or jalapeños for topping

Directions

I start by preheating the oven to 375°F (190°C).

In a large skillet over medium heat, I cook the ground beef until it’s browned, then drain off any excess fat.

I add the chopped onion and garlic to the skillet and cook them for 2–3 minutes until softened.

I stir in the black beans, corn, diced tomatoes with chilies, chili powder, cumin, salt, and pepper. Then I let it all simmer for 5 minutes.

Then I transfer the beef mixture into a greased 9×13-inch baking dish, spreading it out evenly.

I sprinkle the shredded cheddar cheese evenly over the meat mixture.

In a separate bowl, I prepare the cornbread mix according to the package instructions (usually adding milk and egg).

I pour the cornbread batter over the cheese layer and spread it gently to cover everything.

After that I bake it uncovered for 25–30 minutes, until the cornbread is golden and cooked through.

I let it cool for 5 minutes before serving. For extra flavor, I garnish it with chopped scallions or jalapeños.

Servings and timing

Servings: 6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 410 kcal per serving

Variations

When I want to mix things up, I like to swap the ground beef for ground turkey or even shredded rotisserie chicken. For a vegetarian version, I skip the meat and double up on beans and veggies like bell peppers or zucchini. I sometimes mix jalapeños right into the cornbread batter for an extra kick, or use pepper jack instead of cheddar for more spice.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I want to reheat a serving, I use the microwave for about 1–2 minutes. For best texture, I reheat larger portions in the oven at 350°F (175°C) for 10–15 minutes. If I’m freezing it, I wrap it tightly and freeze for up to 2 months—just make sure to thaw in the fridge overnight before reheating.

Related Recipes:

Easy Cowboy Cornbread Casserole

FAQs

How do I know when the cornbread topping is fully cooked?

I check that the top is golden brown and use a toothpick—if it comes out clean from the center, it’s done.

Can I make this casserole ahead of time?

Yes, I often assemble it up to a day in advance, cover it, and store it in the fridge. I just bake it when I’m ready to serve.

What sides go well with Cowboy Cornbread Casserole?

I usually serve it with a simple side salad or some roasted veggies. It’s also great with sour cream or hot sauce on top.

Can I make this dish gluten-free?

Absolutely. I just use a gluten-free cornbread mix and double-check that my canned ingredients are certified gluten-free.

What can I use instead of diced tomatoes with green chilies?

If I don’t have them on hand, I mix a can of regular diced tomatoes with a few spoonfuls of chopped green chilies or a dash of hot sauce.

Conclusion

Cowboy Cornbread Casserole is everything I want in a weeknight dinner—easy to make, incredibly flavorful, and always satisfying. It’s perfect for feeding my family or sharing with friends at a potluck. With a few pantry staples and a bit of layering, I get a full, hearty meal that everyone asks for again and again.

📖 Recipe: