My family loves a good hearty casserole, and I love making them because they are so easy to throw together. If you’re looking for other recipes to try, you’re sure to love this crowd-pleasing John Wayne Casserole, this family-favorite Chicken Tetrazzini Casserole, and this delicious Philly Cheesesteak Casserole.
Cowboy Cornbread Casserole Recipe
This casserole has become a family favorite because it’s loaded with all the traditional Tex-Mex flavors and that wonderful texture everyone loves. It’s definitely hearty enough to serve on its own, but it’s also great served with sides like Mexican rice, a fresh, crisp salad, or refried beans. And don’t forget the toppings! We love to top it with sour cream, salsa, sliced avocado or guacamole, and fresh cilantro.
Ingredients in Cornbread Casserole
This cowboy cornbread casserole recipe is super filling and makes six servings, which is probably enough to feed your whole family! See the recipe card below for exact measurements.
Beef Filling
Beef: I like to use lean ground beef or ground turkey for the filling. Onion: Adds flavor and texture. Salt and Pepper: Enhances all of the flavors. Garlic Powder: For a hint of garlic taste. Chili Powder: Adds Mexican flavor without too much heat. Cumin: Adds a touch of earthiness and warmth to the flavor profile. Corn: Gives the meat mixture plenty of texture and a bit of sweetness. Rotel tomatoes: If you’re serving someone who might be sensitive to spice, be sure to grab the can that says “mild.” Chili beans: Add these in undrained for delicious sauciness. Cheese: Provides wonderful cheesiness. Use shredded Colby-Jack cheese or another favorite variety.
Cornbread
Cornbread: I like to use two boxes of Jiffy cornbread mix, which is really convenient to mix up. Creamed Corn: Adds a creamy richness to the cornbread. Sour Cream: I love adding sour cream to cornbread batter for added moisture.
Let’s Make Cornbread Cowboy Casserole!
With just one bite of this easy casserole recipe, you’ll be hooked! In fact, it’s definitely one of those dinners you’ll find yourself craving on repeat. So, here’s how it all comes together:
Beef Filling
Cornbread
Ground Beef: I prefer lean ground beef, but ground turkey or chicken works well too. Beans: You can use any beans you prefer. Kidney, pinto, or black beans are great options. Be sure to drain and rinse the beans. Seasonings: Swap out the seasonings for a packet of taco seasoning. Corn: Frozen or fresh corn can be used with great results. Rotel Tomatoes: If you don’t have Rotel, use canned diced tomatoes and a small can of diced green chilies. You can also use one cup of salsa. Add-in Ideas: The filling is so versatile. You can add jalapeños, bell peppers, green onions, olives, or any other add-ins you like.
In the Refrigerator: Once your pie has cooled, store leftovers in an airtight container in the fridge for up to 4 days. In the Freezer: Baked casseroles freeze well if properly wrapped and stored for up to 3 months. To enjoy them after freezing, let them defrost overnight in the fridge. To Reheat: To reheat your refrigerated casserole, place individual servings in the microwave on high for 1 minute or until heated through. To reheat from frozen, thaw it completely in your refrigerator overnight. Then, microwave individual servings or bake the entire dish at 350 degrees Fahrenheit for about 15 minutes.
Cowboy Breakfast Casserole
1 hr 15 mins
Big Mac Casserole
40 mins
Taco Casserole
30 mins
Everything Bagel Casserole
1 hr 45 mins
