Cornbread Cowboy Casserole
Cornbread cowboy casserole is a hearty dish with savory ground beef, beans, and tomatoes topped with cheese and a fluffy cornbread layer.
Equipment
- Large Skillet
- 9x13 Casserole Dish or Baking Pan
Ingredients
- 1 1/2 lbs Ground Beef
- 1 large Yellow Onion, (diced)
- 1 Red Bell Pepper, (diced)
- 1 tsp Black Pepper
- 2 tsp Kosher Salt
- 3 cloves Garlic, (diced)
- 6 oz Tomato Paste
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Oregano
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Cayenne Pepper
- 4 oz Green Chilies
- 2 tbsp Worcestershire Sauce
- 15.25 oz Corn, (drained)
- 10 oz Rotel, (not drained)
- 16 oz Chili Beans, (not drained)
- 1/2 cup Barbecue Sauce
- 1 1/2 cups Cheddar Cheese, (shredded)
Cornbread Layer
- 2 boxes Jiffy Cornbread Mix
- 15 oz Creamed Corn, (canned)
- 2 tbsp Sugar
- 1/2 cup Buttermilk
- 2 tbsp Salted Butter, (melted)
Instructions
- Preheat the oven to 350 degrees F.
- Brown ground beef in large skillet over medium heat until no longer pink. Then add in onion, bell pepper, black pepper, and salt. Cook for 5-7 minutes, until the vegetables begin to soften and the beef is fully cooked.
- Add in the garlic cloves, tomato paste, garlic powder, onion powder, oregano, chili powder, cumin, cayenne pepper, green chiles, and worcestershire sauce. Mix everything together and cook for 2-3 minutes. Then add in the can of corn (drained), rotel, chili beans, and barbecue sauce. Cook for an additional 5 minutes, until everything comes together and begins to bubble. Remove from heat and pour into a 9x13 baking. Spread into an even layer.
- In a large bowl, combine jiffy cornbread mix, creamed corn, buttermilk, and melted butter. Mix together until just combined.
- Sprinkle the cheddar cheese on top of the beef. Spread the cornbread batter on top of the cheese and smooth into an even layer. Bake for 35-45 minutes, until the cornbread is golden brown and the bottom layer begins to bubble.
- Allow the cowboy casserole to cool in the dish for 10-15 minutes prior to serving, then serve with a dollop of sour cream.
Notes
- Don’t Overmix the Cornbread Batter: Mix the cornbread batter until just combined to achieve a fluffy cornbread layer.
- Spread Batter Evenly: Make sure the cornbread batter evenly covers the meat mixture so that it bakes evenly.
- Bake Until Golden: Keep an eye on the cornbread layer and bake until it’s golden brown and fully set in the center.
- Drain Excess Grease: After browning the beef, drain any excess grease to prevent the casserole from becoming oily.
- No ground beef? Use ground turkey or ground chicken as an alternative.
- If you don't have rotel tomatoes, you can used fire roasted diced tomatoes in its place.
- A can of pinto beans, black beans, or kidney beans all work as a good substitute for chili beans if you don't have any. However, if you're not using chili beans, drain off the excess liquid.
Nutrition
Calories: 656kcal, Carbohydrates: 72g, Protein: 30g, Fat: 30g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 2g, Cholesterol: 93mg, Sodium: 2359mg, Potassium: 1538mg, Fiber: 10g, Sugar: 31g, Vitamin A: 1455IU, Vitamin C: 28mg, Calcium: 144mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!