If you’re looking for a versatile and easy dinner, cornbread cowboy casserole is a ranch style crowd-pleaser that the whole family will love!
Between the sweet cornbread layer and the taco-seasoned beef, it’s filling and full of delicious southwestern flavors.
Start with a moist cornbread layer made with creamed corn. Add savory taco beef and enchilada sauce, and throw on some baked and melted cheese.
What do you have? This cowboy cornbread casserole – it's one of my favorite recipes to serve at dinnertime these days!
A good casserole is simple to throw together. There’s nothing complex about it, though the flavors are out of this world good.
It’s done in about an hour, too, so you can have dinner finished for the family super quick. Let everyone top it with their favorite toppings (don't worry, I have suggestions!), and you have a wonderful dinner that’s bound to go on the weekly meal plan rotation!
Psst! For a fun variation try this chile rellenos casserole.
Why I Love This Recipe
There are lots to love about cowboy casserole, like that it’s…
Family-friendly – Every parent out there understands the struggle of finding something everyone at the table will love. Even the best-behaved kids (and adults!) have picky personalities.
Easy to make – This is a casserole, so you’re just layering on most of the ingredients. No fancy prep is needed, which means it’s perfect for those long. We're using a muffin mix as an easy shortcut.
Adjustable – You can tweak this recipe to suit your loved ones’ tastes. If you like spice, add peppers or use hotter taco seasoning. If you want more protein, pinto beans or black beans taste great when added to the beef mixture. Experimentation can be super fun!
This was inspired by my cowboy baked beans and my jiffy corn casserole, combined into a main dish. It pairs well with this Mexican fruit salad, too!
Ingredients
This is one of my favorite recipes because it uses ingredients I tend to have in the pantry already. I’m sure you do, as well!
Here's what to grab from the grocery store.
- Jiffy cornbread mix - This will make the delicious cornbread topping. You can make use this homemade cornbread muffins recipe if you prefer and bake it into a layer.
- eggs - these help bind the cornbread casserole together
- sour cream - used in the cornbread layer
- creamed corn – There’s something especially good about the bits of corn in creamed corn.
- Ground beef –You’ll want it browned and drained for this casserole. If you forget to thaw your ground beef, here's how to quickly cook frozen ground beef in the Instant Pot. You can also brown ground beef ahead of time to streamline your meal prep.
- Taco seasoning and red enchilada sauce – mix this with your ground beef for a tasty southwestern/Tex Mex flavor. You can use store bought taco seasoning or use my low sodium homemade taco seasoning.
- Shredded cheese – I used shredded cheddar cheese. We always have it on hand.
See recipe card for quantities.
Instructions
Like any casserole, this recipe is simple to put together, especially for busy families.
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Tip: throw away the box the cornbread mix came in so you don't confuse yourself with the package instructions.
Step 1: Combine wet ingredients to make cornbread batter.
Then, in a medium bowl, mix cornbread mix, egg, sour cream, and creamed corn.
Preheat your oven to 350 degrees.
Step 2: Bake the cornbread mixture mixture. Once it’s all combined, pour the mixture into a greased 8x8 baking dish.
Then bake it for 30-40 minutes until lightly golden and baked through.
You can test it with a toothpick - when the toothpick comes out clean, it's done.
Step 3: Make your beef mixture and pour it into the casserole dish. This is a mixture of cooked ground beef, taco seasoning, and enchilada sauce.
Step 4: Add cheese, bake again, and enjoy your casserole! Top the casserole with shredded cheese. Bake it for another 15 minutes until all the cheese is melted and bubbly.
Top with all your favorite toppings and serve!
Substitutions
I love to give suggestions for substitutions. Use what you have!
- meat - instead of ground beef, you can use ground turkey or ground turkey.
- gluten-free - use gluten free cornbread mix instead of the jiffy mix.
- cheese - pepperjack is a fun, spicy cheese you can sub in.
- enchilada sauce - you can substitute a can of diced tomatoes or rotel style tomatoes with green chilies.
Variations
Use this recipe as a base and customize to your heart's content!
- Spicy - add a pinch of red pepper flakes to the ground meat mixture.
- Beans - to stretch this cornbread casserole recipe and add some fiber, add a can of ranch style beans.
- Toppings - sour cream, salsa, and guacamole are always delicious!
- Kid friendly - add crushed tortilla chips over the top.
See this other Mexican ground beef casserole for another casserole fun variation!
Storage
If you use an airtight container, leftovers will stay fresh in the fridge for up to 3 days.
The casserole can also be made and frozen to reheat later.
Top tip
If you're using an oven safe, large skillet, you can use the same pan to cook the ground beef and then bake the casserole. It saves a dish!
FAQ
Other than tomatoes and sour cream, my family and I enjoy anything you’d find on nachos or tacos, like guacamole, salsa, olives, cilantro, or jalapeno peppers.
Related
Other Casserole Recipes You’ll Enjoy
- Swedish Meatball Casserole
- Baked Chicken and Rice Casserole (without canned soup)
- Egg and Sausage Casserole
- Pantry Tuna Pasta Casserole
Recipe
Cowboy Cornbread Casserole
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Ingredients
- 8.5 ounce box of cornbread mix I use Jiffy Cornbread Mix
- 1 large egg
- 1 cup sour cream
- 14.75 ounce can of creamed corn
- 1 pound lean ground beef browned and drained
- 1 ounce envelope taco seasoning
- 10 ounce can red enchilada sauce
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- Grab your favorite medium sized mixing bowl and mix together the cornbread mix, egg, sour cream and creamed corn.
- Once combined pour the cornbread batter a greased 8x8 casserole dish.
- Bake for 30-40 minutes until lightly golden and baked through.
- In a medium bowl mix together your cooked brown and drained ground beef, taco seasoning and enchilada sauce.
- Poke the cornbread layer with a fork in several places, then pour meat mixture and spread over the cornbread layer.
- Top with shredded cheddar cheese.
- Bake another 15 minutes until all the cheese is melted and bubbly.
- Top with all your favorite toppings and serve!
Notes
- Store leftovers in the fridge for up to 3 days.
- You can use any kind of taco seasoning you prefer.
- You can add beans to the beef if you like.
- Use any kind of cheese your family likes, pepperjack is great!
- Top with things like guacamole, salsa, olives, cilantro, jalapeno.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Kym says
I think a larger pan would work better. My 8x8 ran over and it took longer to make than stated
Shannon Ilacqua says
Super tasty, and easy to make!
Deanne Frieders says
Thanks Shannon! So glad you enjoyed it
Pete says
You are a saint. Has been added to the short list. Thank you! Will report back after cooking.