This Cowboy Casserole has it all! With ground beef, beans, and corn in a saucy taco-seasoned base, the filling is absolutely delicious. The golden, tender cornbread topping steals the show. One pan, total crowd-pleaser, and guaranteed family favorite.
This cowboy cornbread casserole definitely deserves a spot in your family dinner rotation! Not only is it super easy to make, it’s a hit at the table every single time.
There are a few versions of Cowboy Casserole out there, but in my opinion, this is the ultimate cowboy casserole. It’s all about the cornbread lid! This cowboy casserole with cornbread is almost like a shepherds pie or pot pie, but with all the Tex-Mex vibes – and less fussy to make, too. A win all around!
Why I LOVE this recipe!
- All-in-one dish – This cowboy casserole with beans, ground beef, veggies, and cornbread has it all! Fiber, protein, carbs … if you serve it up by itself, it’s still easily a full meal.
- Great for meal prep – I’ll often make the filling ahead of time and refrigerate it or freeze it. Then it’s just a matter of spreading the filling in a pan or baking dish, topping with cornbread, and baking. Perfect for busy weeknights.
- Family fave – This cowboy cornbread casserole has all the flavors my family loves. Cowboy Casserole night is always a hit!
What is Cowboy Casserole?
Cowboy casserole is a type of casserole or hot dish that’s popular in the Midwest. It’s made with a taco-seasoned ground beef filling then finished off with either a layer of tater tots or cornbread.
Recipe Notes
This Cowboy Casserole recipe is as simple as promised! Just a few pantry ingredients and 15 minutes prep for a family friendly dinner.
In this section I am going to go through a few tips and tricks I use for how to make Cowboy Casserole to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
For the casserole:
- Ground beef – You’ll need 1 1/2 pounds of lean ground beef, such as 88/12 or 90/10.
- Onion – I like to use yellow onion, but if you have white or red onion, that will work fine too.
- Bell pepper – One green bell pepper, seeded and diced.
- Pinto beans – You’ll need one can of pinto beans, drained. That’s about 1 1/2 cups of beans.
- Corn – 1 can of corn, drained. You can also use 1 1/2 cups of frozen thawed corn if that’s what you have.
- Rotel with green chiles – The flavorful tomatoes and chiles add loads of flavor to this cowboy cornbread casserole.
- Tomato sauce – For an extra saucy, flavorful base.
- Taco seasoning – Grab your favorite brand at the store or make your own homemade taco seasoning.
- Toppings – I like a generous dollop of sour cream and a sprinkle of cilantro on this ground beef cowboy casserole.
For the Jiffy cornbread topping:
- Jiffy cornbread mix – You’ll need one 8.5 ounce box of cornbread mix.
- Egg – Just one large egg.
- Creamed corn – One cup of creamed corn helps to create a moist and tender cornbread lid for this easy cowboy casserole.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Spicy Cowboy Casserole– Add 1/2 teaspoon crushed red pepper flakes to the ground beef. Sub in hot Rotel for some extra heat. Top cornbread with sliced jalapeno peppers.
- Tater Tot Cowboy Casserole– Omit the cornbread topping and instead line frozen tater tots all along the top. Sprinkle some shredded cheddar over the top and bake.
- Ground Turkey Cowboy Casserole– Swap in ground turkey for the ground beef for a leaner version of this easy cowboy casserole.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Cowboy Casserole.
Mix together the cornbread mix, egg, and cream corn. Set aside.
Brown the ground beef along with the onion and bell pepper. Drain any excess fat.
Add the beans, corn, Rotel, tomato sauce, and seasoning.
Mix to combine and simmer together for a few minutes.
Evenly spread the cornbread batter over the top of the beef filling.
Bake until the cornbread is cooked through and the filling is hot and bubbly.
Recipe Tips
- Use an oven-safe skillet – Start the ground beef and veggies in a oven-safe skillet such as a large castiron pan. That way you can cook up the filling, top with cornbread mix, and slide it directly into the oven to bake.
- Let the ground beef brown – When making cowboy casserole ground beef can add lots of flavor! Instead of constantly stirring it, let it sit for a bit while cooking so it has a chance to really brown, almost forming a crust in some spots. This is how you get that caramelized flavor.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Prep ahead – Whip up the ground beef filling, cool, and wrap tightly. Refrigerate for 3-4 days. Preheat the oven and prep the cornbread batter. Spread the batter over the top and bake!
- Freeze ahead – You can freeze this ground beef cowboy casserole before or after cooking. Scroll to the “Freezer Meal Instructions” section for details.
- Use pre-diced veggies – Diced onion and bell pepper can be found at many stores. Pick some up and save yourself some chopping.
Freezer Meal Instructions
Making this Cowboy Casserole recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Make the filling, let it cool, then transfer to a freezer bag or airtight freezer-safe container. Freeze.
- Thaw overnight in the fridge.
- Spread thawed filling in a castiron pan or 8×8 baking dish.
- Mix up cornbread batter and spread it over the top.
- Bake until the cornbread is set and the Cowboy Casserole is warmed through.
How to Freeze Cowboy Casserole After Cooking
- Bake and let cool to room temp. Cover tightly.
- Freeze for up to 6 months.
- Thaw overnight in the fridge.
- Microwave individual servings or heat entire Cowboy Casserole in the oven until warmed through.
What to Serve with Cowboy Casserole
Since this protein based dinner has the delicious flavors of Tex-Mex cuisine, it will pair well with many of your favorite southwestern and Mexican-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Cowboy Casserole Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Cowboy Casserole Bowl– Warm up leftover cowboy casserole in a bowl. Top with cheddar cheese, shredded lettuce, cherry tomatoes, avocado slices, sour cream, and sliced scallions.
- Cowboy Casserole Stuffed Peppers– Cut the tops off of bell peppers and scoop out the seeds. Mix together leftover cowboy casserole with some cooked rice. Stuff the peppers, top with some shredded cheese, and bake until the peppers are tender and heated through.
Recipe FAQ’s
What are the 5 components of a casserole?
Casseroles usually have a starch, a protein, veggies, a sauce, and often a topping like cheese, breadcrumbs, potatoes, biscuits, or – in this case – cornbread!
Is this cowboy cornbread casserole the same as John Wayne casserole?
It’s similar, but not quite the same. Like this Cowboy Casserole, John Wayne casserole is made with ground beef and taco seasoning, but it also has jalapeno peppers and a biscuit topper (instead of cornbread.)
More EASY Casserole Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy casserole recipes here, or see a few of our readers favorite recipes below.
- Chili Cheese Meatball Bake
- Baked Chicken Spaghetti
- Easy Stuffed Pepper Casserole with Ground Turkey
- Jiffy Corn Casserole
Cowboy Casserole
Ingredients
- 1.5 pounds lean ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 1 can pinto beans (16 ounces), drained
- 1 can corn (15.25 ounces), drained
- 1 can Rotel tomatoes with green chiles (10 ounces)
- 8 ounces tomato sauce, (1 small can)
- 3 tablespoons taco seasoning
For the jiffy cornbread topping
- 1 box Jiffy cornbread mix (8.5 ounce)
- 1 egg
- 1 cup creamed corn
Toppings (optional)
- Sour cream
- Cilantro
Instructions
- Preheat oven to 375˚F.
- In a medium bowl, prepare the cornbread topping by mixing together the jiffy cornbread mix, egg, and creamed corn. Set aside.
- In a large, oven-safe skillet, add the ground beef, onion, and bell pepper. Cook on medium high until the the beef is browned and the onion and peppers are soft. Drain any excess grease and return to skillet.
- Reduce heat to low and add in the pinto beans, corn, Rotel, tomato sauce, and taco seasoning. Mix to combine and simmer for 3-5 minutes.
- Spread the cornbread mixture over the top of the beef in a thin, even layer. Transfer the skillet to the oven and bake for 18-22 minutes, or until the cornbread is set.
- Serve warm with a dollop of sour cream and a sprinkle of chopped cilantro.
Recipe Notes
- Ground beef: Ground turkey or ground chicken can be substituted.
- Pinto beans: Black beans can be used instead.
- Corn: 1 1/2 cups of frozen thawed corn can be swapped in for the can of corn.
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