Description
This Cowboy Cornbread Casserole is the ultimate one-pan comfort food packed with Tex-Mex flavor. Juicy ground beef, beans, corn, cheese, and spicy Rotel tomatoes are mixed into golden cornbread for a hearty and delicious bake that’s perfect for weeknight dinners or potluck favorites. It’s easy to throw together and always a crowd-pleaser!
Ingredients
2 boxes of cornbread mix
2 eggs
⅔ cup milk
1 to 2 pounds ground beef (1.5 lbs preferred)
1 can Rotel (or diced tomatoes with green chilies, undrained)
1 can corn (drained)
1 can pinto beans (not drained; Ranch Style Beans can be substituted)
1 cup shredded Mexican blend cheese
1 packet taco seasoning
Optional toppings: sour cream, pico de gallo, Cotija cheese, salsa, jalapeños
Instructions
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Preheat the oven to 425°F (220°C).
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In a large bowl, prepare the cornbread batter according to package directions using the eggs and milk. Set aside.
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In a large skillet over medium heat, brown the ground beef. Drain off the excess fat.
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Stir in the taco seasoning, shredded cheese, corn, pinto beans (with liquid), and Rotel (with liquid). Simmer for 5 minutes, stirring occasionally.
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In a large bowl, combine the meat mixture with the cornbread batter and stir until fully mixed.
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Lightly grease a 9″x13″ baking dish with non-stick spray. Pour the mixture into the dish and spread it evenly.
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Cover with foil and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
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Let cool for a few minutes before serving. Add your favorite toppings and enjoy!
Notes
If you want a crispier top, remove the foil during the last 5–10 minutes of baking.
You can use any cornbread mix, but sweeter versions balance the spice from the taco seasoning and Rotel.
Make it vegetarian by swapping the beef with a plant-based alternative and skipping the cheese or using vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex