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Easy Cowboy Cornbread Casserole

A cozy, savory-baked dish combining cornbread mix, ground beef, beans, and cheese, ideal for beginner cooks and busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

Meat and base
  • 1 pound ground beef (or ground turkey) Choose a lean option for a lighter dish
  • 1 small onion, finely chopped Adds sweetness and flavor
  • 1 clove garlic, minced For additional flavor
Canned ingredients
  • 1 15 oz can black beans, drained and rinsed Protein and fiber boost
  • 1 15 oz can corn, drained Adds sweetness and texture
  • 1 10.5 oz can condensed cream of mushroom soup For creaminess; can substitute with cream of chicken
Cheese and cornbread
  • 1 cup shredded cheddar cheese, plus extra for topping Choose a sharp variety for more flavor
  • 1 8.5 oz box cornbread mix Prepare per box directions using eggs and milk
  • 1/4 cup milk if required by cornbread mix
  • 2 tablespoons butter, melted For richness
Spices
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1/4 cup sliced jalapenos or a 4 oz can diced green chiles (optional) For heat

Method
 

Preparation
  1. Preheat oven to 375°F.
  2. Brown the ground beef with onion and garlic in a skillet until no pink remains; drain excess fat.
  3. Stir in chili powder, cumin, salt, and pepper.
  4. Combine beans, corn, and condensed soup in a bowl.
Assembly
  1. Spread the cooked ground beef mixture evenly in the greased 9×13-inch baking dish. Press it down lightly.
  2. Spoon the bean, corn, and condensed soup mixture over the beef. Sprinkle 1 cup cheddar cheese over this layer.
  3. Make the cornbread batter according to the cornbread mix directions. Stir in 2 tablespoons of melted butter and fold in optional jalapenos or chiles if using.
  4. Carefully pour or dollop the cornbread batter on top of the cheese layer and gently spread if needed.
Baking
  1. Bake the casserole in the preheated oven for 25 to 30 minutes, or until the cornbread top is golden. Add extra cheese during the last 5 minutes if desired.
  2. Let the casserole rest for 10 minutes after removing from the oven.
Serving
  1. Garnish with chopped cilantro, sliced green onions, or a dollop of sour cream if desired.

Notes

Leftovers taste as good or better after marrying overnight in the fridge. Can assemble layers in advance and refrigerate.