Cornbread Cowboy Casserole
This Cornbread Cowboy Casserole is pure cozy comfort food—savory taco-seasoned beef, smoky bacon, sweet corn, and hearty pinto beans all simmered in a zesty tomato sauce, then topped with cheesy cornbread and baked until golden. It’s an easy one-pan weeknight dinner that delivers bold flavor and plenty of leftovers.
Servings: 8
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.
Notes
- Taco Seasoning: Use store-bought for convenience, or make your own with chili powder, smoked paprika, cumin, onion powder, garlic powder, etc. There are four tablespoons of seasoning in the Siete Taco Seasoning packet I use.
- Pinto Beans: Drain and rinse before adding. You can substitute black beans, kidney beans, or even omit the beans if preferred.
- Don’t Drain the Bacon Drippings: They flavor both the beef and cornbread topping.
- Don’t Overmix the Cornbread Batter: Stir just until combined for a light, fluffy crumb.
- Check Early: Ovens vary; start checking the cornbread at 18 minutes to avoid over-baking.
- 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