Easy Cowboy Cornbread Casserole
Sweet, savory, and cheesy cornbread baked with hearty ingredients for a comforting Southern side. Perfect for potlucks, family dinners, or any time you want a flavor-packed, crowd-pleasing dish.
Ingredients
- 2 pounds lean ground beef
- 1 14-ounce can corn, drained
- 1 14.5-ounce can kidney beans, drained
- 2 cups salsa mild, medium, or hot—your choice!
- 1 1-ounce packet taco seasoning
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1½ cups shredded cheese Colby Jack, Cheddar, or Mexican blend
- For the Cornbread Topping:
- Use your favorite cornbread mix or homemade batter I used my Honey Butter Cornbread Recipe
Instructions
- Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray.
- Heat a large skillet over medium-high heat and brown the ground beef until fully cooked. Drain off any excess grease to keep it from getting too oily. Stir in the corn, kidney beans, salsa, taco seasoning, water, salt, pepper, and garlic powder. Let everything simmer for about 5 minutes, allowing the flavors to blend.
- Pour the beef mixture into your prepared baking dish.
- Evenly sprinkle shredded cheese over the top.
- Make the Cornbread Batter
- Place the dish in the preheated oven and bake for 35-40 minutes or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
- Let the casserole rest for 5-10 minutes before slicing in. Serve it up with your favorite toppings like sour cream, chopped green onions, fresh cilantro, or a drizzle of hot sauce.
Tried this recipe?Let us know how it was!