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A spoon scoops out a serving of cowboy casserole from a cast-iron skillet
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5 from 2 votes

Cowboy Casserole

This easy ground beef casserole has it all! A saucy taco-seasoned filling with beef, beans, Rotel, and more, topped with tender cornbread and baked until bubbling hot and perfect. A family fave!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 8 servings
Calories: 361kcal

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.

Notes

Substitutions:
  • 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. 
How to Store: Store leftovers in an airtight container in the fridge for 3-4 days. 
How to Freeze: This Cowboy Casserole recipe freezes well. It can be frozen before or after cooking. See “Freezer Meal Instructions” section in the original post for full instructions.
How to Reheat: This can be reheated in the microwave in 30 second increments, stir in between heating, or cover with tin foil and place into the oven to reheat. 
How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. I suggest sizing the skillet up or down accordingly. 

Nutrition

Calories: 361kcal | Carbohydrates: 45g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 806mg | Potassium: 792mg | Fiber: 7g | Sugar: 13g | Vitamin A: 837IU | Vitamin C: 29mg | Calcium: 79mg | Iron: 5mg