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Cornbread Cowboy Casserole Recipe

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Cornbread Cowboy Casserole is a hearty and flavorful one-pan meal combining savory ground beef, chili beans, corn, and a cheesy cornbread topping baked to golden perfection. This comforting casserole makes a perfect family dinner packed with Tex-Mex spices and easy to prepare in just about an hour.

Ingredients

Beef Mixture

  • 1½ pounds lean ground beef
  • 1 cup diced sweet yellow onion
  • 1 tablespoon minced garlic
  • 16 ounce red chili beans, drained
  • 15 ounce canned corn, drained
  • 10 ounce can Rotel (do not drain)
  • 8 ounce can tomato sauce
  • 2 teaspoons cumin
  • 1½ teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper

Cornbread Topping

  • 17 ounce (2 8.5 ounce) boxes Jiffy corn muffin mix
  • ⅔ cup whole milk
  • 2 large eggs
  • 6 tablespoons salted butter, melted
  • 1 cup shredded mild cheddar cheese

For Serving

  • Sour cream
  • Fresh cilantro

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
  2. Brown Beef and Aromatics: Heat a 12-inch cast iron or ovenproof skillet over medium-high heat. Add the lean ground beef, diced onion, and minced garlic. Cook while stirring frequently for 3 to 5 minutes until the beef is no longer pink and onions are softened. Drain any excess fat from the skillet and return it to stovetop.
  3. Add Remaining Beef Mixture Ingredients: Lower the heat to medium and add the drained red chili beans, drained corn, undrained Rotel, tomato sauce, cumin, chili powder, kosher salt, and cracked black pepper. Stir well and cook for 5 to 8 minutes until the mixture is bubbling and heated through. Remove the skillet from heat.
  4. Prepare Cornbread Batter: In a medium mixing bowl, combine the Jiffy corn muffin mix, whole milk, eggs, and melted butter. Stir until the batter is smooth and fully incorporated.
  5. Mix in Cheese: Fold in the shredded mild cheddar cheese evenly into the cornbread batter.
  6. Assemble the Casserole: Spoon the cornbread batter evenly over the beef and chili mixture in the skillet. Use a silicone spatula to gently spread and smooth the batter to form an even layer.
  7. Bake: Place the skillet in the preheated oven and bake for 35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into it comes out clean.
  8. Serve: Remove from oven and let the casserole cool briefly. Serve hot topped with sour cream and garnish with fresh cilantro as desired.

Notes

  • Using an ovenproof skillet allows you to brown the beef on the stovetop and bake the casserole in the same pan, simplifying cleanup.
  • Do not drain the Rotel to maintain its flavorful juice, which enriches the casserole.
  • You can substitute mild cheddar with sharp cheddar or a blend for a stronger cheese flavor.
  • Leftovers store well in the refrigerator for 3-4 days and can be reheated in the oven or microwave.
  • For extra heat, add diced jalapeños or a sprinkle of cayenne pepper to the beef mixture.

Find it online: https://cookedbysarah.com/cornbread-cowboy-casserole-recipe/