Cowboy Cornbread Casserole

One square of cowboy cornbread casserole in front of the rest of the casserole which is on top of a sheet of parchment paper.

5 from 6 reviews

This cowboy cornbread casserole recipe is absolutely loaded with flavor. It combines sweet cornbread mix with seasoned ground beef, red beans, and shredded cheese to make a cheesy, savory, and hearty casserole dish that the whole family will love. 



1 box Jiffy cornbread mix (or any boxed cornbread mix)

1 egg

⅔ cup milk

1 pound ground beef

1 cup Rotel Tomatoes

1 cup corn, drained

1 cup red beans, drained

1 cup shredded Mexican blend cheese

2 tbsp. taco seasoning

Green onions to serve


  1. Preheat oven to 390°F (200ºC).
  2. In a mixing bowl, prepare the cornbread by mixing the cornbread mix with the eggs and milk. Set aside.
  3. Heat a non-stick skillet over medium heat and spray it with non-stick cooking spray. Cook the ground beef for a few minutes, breaking it apart until browned on all sides. Drain the excess grease. 
  4. Add the taco seasoning, shredded cheese, Rotel tomatoes, pinto beans, and corn to the ground beef. Simmer for 5 minutes.
  5. Prepare a 9x13-inch baking dish with non-stick spray or line it with parchment paper
  6. Add the cornbread mixture to ground beef mixture and stir until fully combined
  7. Pour everything into the baking dish.
  8. Cover and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
  9. Serve with fresh green onions and sour cream.


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