This easy Cornbread Cowboy Casserole is a fun twist on classic chili and cornbread, all cooked together in one pot for easy cleanup. Loaded with ground beef, beans, and topped with cheesy cornbread, it’s the perfect hearty meal for feeding the whole family on busy weeknights.
This hearty cowboy casserole is topped with good old-fashioned Jiffy corn muffin mix, making it super easy without sacrificing any flavor.
The base is inspired by my Dutch Oven Chili, so you get all those cozy chili vibes plus a fun cornbread twist.
If you’re into ground beef casseroles, you’ve gotta try my Philly Cheesesteak Stuffed Shells or Easy Beef Taco Casserole too!
Table of Contents
Why You’ll Love This Recipe
- Hearty and Satisfying: Packed with ground beef, beans, and a cheesy cornbread topping, this dish will keep you full and satisfied.
- Simple Ingredients: This recipe comes together with pantry staples like canned beans, tomatoes, and Jiffy cornbread mix.
- Crowd-Pleaser: The savory taco seasoning, smoky barbecue sauce, and cheesy cornbread make this casserole a hit with both kids and adults alike.
Ingredients & Substitutions
- Bacon: Adds a smoky, savory flavor to the casserole. You can substitute with turkey bacon or skip it if you want a lighter version.
- Ground Beef: Use 85/15 or 90/10 ground beef for a good balance of flavor and fat. You can substitute ground turkey or ground chicken for a leaner option.
- Yellow Onion: White onion can be used if that’s what you have on hand.
- Bell Pepper: Adds a bit of crunch and color. Any color bell pepper works, or you can use poblano peppers for a bit of heat.
- Garlic: Fresh garlic gives a rich flavor, but you can substitute with 2 teaspoons of garlic powder if needed.
- Taco Seasoning: Use store-bought for convenience, or make your own with chili powder, smoked paprika, cumin, onion powder, garlic powder, etc.
- Diced Tomatoes: Fire-roasted diced tomatoes add a smoky flavor, but regular diced tomatoes work just fine.
- Tomato Sauce: Provides moisture and tang. Crushed tomatoes or even marinara sauce can be used in a pinch.
- Green Chiles: Mild green chiles add subtle heat. If you like it spicier, use diced jalapeños or add a bit of hot sauce.
- Barbecue Sauce: Adds sweetness and a smoky depth. Choose your favorite brand.
- Worcestershire Sauce: Adds umami and richness to the base. Soy sauce or coconut aminos can be used as a substitute.
- Pinto Beans: Drain and rinse before adding. You can substitute black beans, kidney beans, or even omit the beans if preferred.
- Jiffy Corn Muffin Mix: The classic, quick cornbread topping. You can substitute with any boxed cornbread mix (make sure it is the same size) or make a homemade cornbread batter if you have time.
- Egg: Helps bind the cornbread topping.
- Milk: Adds moisture to the cornbread. Use buttermilk for extra richness.
- Canned Corn: Adds sweetness and texture to the cornbread. Fresh or frozen corn (thawed) can be used in place of canned.
- Sharp Cheddar Cheese: The cheese gives a nice savory contrast to the sweet cornbread. You can use Monterey Jack, Pepper Jack, or Colby Jack as alternatives.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Cornbread Cowboy Casserole
Quick Overview
- Brown ground beef and bacon.
- Sauté the veggies.
- Add the liquids.
- Make the cornbread.
- Assemble and bake.
Step by Step Instructions
Quick Tip From Bri
Don’t drain the grease! It adds rich flavor and provides fat for the veggies to sauté in.
Quick Tip From Bri
As you add the liquids, those flavorful brown bits at the bottom of the pan will start to loosen—use your spoon to scrape them up.
- Cook the Bacon and Beef: Preheat your oven to 400°F. In a large oven-safe skillet (about 4 quarts), cook the bacon and ground beef together over medium heat until the beef is browned, about 7-9 minutes. Do not drain the grease. If you do not have an oven-safe large skillet, you can transfer the beef to a casserole dish for Step 5.
- Sauté the Vegetables: Add the onion and bell pepper to the skillet. Cook for 3-4 minutes, until softened. Stir in the minced garlic and taco seasoning, cooking for another minute.
- Add the Wet Ingredients: Stir in the diced tomatoes, tomato sauce, green chiles, barbecue sauce, Worcestershire, and pinto beans. Scrape any brown bits off the bottom of the skillet. Bring the mixture to a simmer and cook for 5-7 minutes to allow the flavors to meld. Season with salt and pepper to taste. Remove from heat.
- Prepare the Cornbread Topping: While the beef mixture simmers, in a medium bowl, combine the Jiffy corn muffin mix, egg, milk, corn, and half of the shredded cheddar cheese.
- Assemble the Casserole: Spread the cornbread mixture evenly over the beef. Sprinkle the remaining cheddar cheese over the cornbread.
- Bake: Bake for 18-20 minutes, or until the cornbread is golden brown and cooked through. Serve warm.
Recipe Serving Suggestions
Since this casserole is a complete meal on its own, I typically skip the sides. However, I love to enhance it with a variety of delicious toppings:
- Sour cream, greek yogurt, or Jalapeño Lime Crema
- Cotija or queso freco cheese
- Sliced green onion, avocado, or fresh/pickled jalapeños
- Lime wedges
- Hot sauce
- Chopped tomatoes or red onion
- Chopped cilantro
Expert Tips
- Use an Oven-Safe Skillet: Save on dishes by using a large, oven-safe skillet to cook everything on the stovetop, then transfer it directly to the oven for baking.
- Don’t Overmix the Cornbread Batter: When preparing the cornbread topping, mix just until the ingredients are combined. Overmixing can make the cornbread tough instead of light and fluffy.
- Layer Cheese Strategically: Mix half of the shredded cheddar into the cornbread batter for extra cheesy goodness, and sprinkle the remaining cheese on top for a crispy, golden crust.
- Let the Casserole Rest: After baking, let the casserole rest for 5-10 minutes before serving. This helps the flavors settle and makes it easier to slice.
- Check the Cornbread: To ensure the cornbread is fully cooked, insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready. If it’s wet, bake for a few more minutes.
Additions & Variations
- Make it Spicy: If you like heat, add diced jalapeños to the beef mixture or swap the green chiles for spicier ones like chipotle or serrano.
The 10 Best Worcestershire Sauce Substitutes
Worcestershire sauce, with its unique blend of flavors, adds depth and richness to many dishes. It enhances everything, from marinades…
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Easy Cornbread Cowboy Casserole
This easy Cornbread Cowboy Casserole is a fun twist on classic chili and cornbread, all cooked together in one pot for easy cleanup. Loaded with ground beef, beans, and topped with cheesy cornbread, it's the perfect hearty meal for feeding the whole family on busy weeknights.
Equipment
Ingredients
- 5-6 slices bacon, diced
- 1 pound ground beef
- 1 yellow onion, diced
- 1 bell pepper, diced
- 8 cloves garlic, minced
- 1 packet taco seasoning
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can plain tomato sauce
- 1 4-ounce can green chiles
- 2 Tablespoons barbecue sauce
- 1 Tablespoon Worcestershire
- 1 15-ounce can pinto beans, drained & rinsed
- 1 package Jiffy corn muffin mix
- 1 large egg
- 1/3 cup milk or buttermilk
- 1 15-ounce can corn, drained
- 8 ounces sharp cheddar cheese, shredded
Instructions
- Cook the Bacon and Beef: Preheat your oven to 400°F. In a large oven-safe skillet (about 4 quarts), cook the bacon and ground beef together over medium heat until the beef is browned, about 7-9 minutes. Do not drain the grease. If you do not have an oven-safe large skillet, you can transfer the beef to a casserole dish for Step 5.5-6 slices bacon, diced, 1 pound ground beef
- Sauté the Vegetables: Add the onion and bell pepper to the skillet. Cook for 3-4 minutes, until softened. Stir in the minced garlic and taco seasoning, cooking for another minute.1 yellow onion, diced, 1 bell pepper, diced, 8 cloves garlic, minced, 1 packet taco seasoning
- Add the Wet Ingredients: Stir in the diced tomatoes, tomato sauce, green chiles, barbecue sauce, Worcestershire, and pinto beans. Scrape any brown bits off the bottom of the skillet. Bring the mixture to a simmer and cook for 5-7 minutes to allow the flavors to meld. Season with salt and pepper to taste. Remove from heat.1 14.5-ounce can diced tomatoes, 1 15-ounce can plain tomato sauce, 1 4-ounce can green chiles, 2 Tablespoons barbecue sauce, 1 Tablespoon Worcestershire, 1 15-ounce can pinto beans, drained & rinsed
- Prepare the Cornbread Topping: While the beef mixture simmers, in a medium bowl, combine the Jiffy corn muffin mix, egg, milk, corn, and half of the shredded cheddar cheese.1 package Jiffy corn muffin mix, 1 large egg, 1/3 cup milk or buttermilk, 1 15-ounce can corn, drained, 8 ounces sharp cheddar cheese, shredded
- Assemble the Casserole: Spread the cornbread mixture evenly over the beef. Sprinkle the remaining cheddar cheese over the cornbread.
- Bake: Bake for 18-20 minutes, or until the cornbread is golden brown and cooked through. Serve warm.
Did you make this recipe? Leave a comment below!
Notes
- Taco Seasoning: Use store-bought for convenience, or make your own with chili powder, smoked paprika, cumin, onion powder, garlic powder, etc.
- Pinto Beans: Drain and rinse before adding. You can substitute black beans, kidney beans, or even omit the beans if preferred.
- Use an Oven-Safe Skillet: Save on dishes by using a large, oven-safe skillet to cook everything on the stovetop, then transfer it directly to the oven for baking.
Nutrition
Calories: 461kcal | Carbohydrates: 40g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1562mg | Fiber: 9g | Sugar: 23g
Nutrition information is automatically calculated, so should only be used as an approximation.
