Tex-Mex Cornbread Beef Casserole

This hearty Cowboy Cornbread Casserole has become my go-to weeknight dinner when I need something that satisfies everyone at the table. The combination of savory beef, zesty tomatoes, and sweet cornbread creates a perfect balance of flavors that brings Tex-Mex comfort food right to your kitchen.

I first made this casserole during a camping trip with friends where I needed something hearty that could feed a crowd. The name "Cowboy Casserole" was perfect since we were gathered around a campfire telling stories under the stars. Now it's requested at nearly every family gathering.

Ingredients

• 2 boxes Jiffy Cornbread Mix creates the perfect sweet topping that balances the savory filling
• 2 eggs at room temperature help the cornbread rise properly
• 2/3 cup milk adds moisture to the cornbread layer
• 1.5 pounds lean ground beef forms the hearty protein base look for 85/15 for best flavor
• 1 can Rotel tomatoes provides the perfect kick of heat without being overwhelming
• 1 can sweet corn adds bursts of sweetness throughout each bite
• 1 can black beans or Ranch Style Beans adds protein and texture
• 1 cup shredded Mexican blend cheese creates that gooey melty layer between meat and cornbread
• 1 packet taco seasoning infuses the meat with classic Tex Mex flavors
• Optional toppings personalize each serving with extra flavor and texture

Step-by-Step Instructions

Prep Your Oven and Pan:

Preheat your oven to 375°F. This temperature is ideal for getting a golden brown cornbread top while ensuring the filling heats through properly. Thoroughly grease a 9×13inch baking dish with cooking spray or butter to prevent sticking.

Brown the Beef:

Cook the ground beef in a large skillet over mediumhigh heat breaking it into small crumbles as it cooks. This should take about 7 minutes until no pink remains. Drain any excess grease to prevent a soggy casserole. The browned bits add rich flavor to the dish.

Mix the Cornbread Topping:

In a large bowl combine the Jiffy corn muffin mix eggs and milk. Stir until just combined about 20 strokes with a wooden spoon. Some small lumps are fine overmixing will make the cornbread tough. The batter should be thick but pourable.

Create the Flavorful Filling:

Return the drained beef to the skillet and add the Rotel tomatoes drained corn and beans. Sprinkle in the taco seasoning and stir to combine. Let this mixture simmer for 23 minutes allowing the flavors to meld together and excess moisture to evaporate.

Assemble the Casserole:

Pour the beef mixture into your prepared baking dish spreading it evenly. Sprinkle the shredded cheese in an even layer over the meat mixture. This creates a delicious melty middle layer that helps bind the cornbread to the filling.

Add Cornbread Layer and Bake:

Pour the cornbread batter over the cheese and meat filling gently spreading it to cover the entire surface. Bake in the preheated oven for 2530 minutes until the cornbread is golden brown and a toothpick inserted into the cornbread comes out clean.

Rest Before Serving:

Allow the casserole to rest for 510 minutes after removing from the oven. This critical step helps the layers set and makes serving much easier. The casserole will be extremely hot right from the oven.

Serve and Garnish:

Cut into squares and serve with your choice of toppings like sour cream chopped bacon diced onions or additional cheese. A dollop of guacamole or pico de gallo adds freshness to balance the richness.

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The Ranch Style Beans are my secret weapon in this recipe. My grandmother introduced me to them years ago and they add so much more flavor than regular beans. The slightly sweet spicy sauce they come in infuses the entire dish with an authentic Southwestern taste that plain black beans just cant match.

Make Ahead Tips

This casserole is perfect for busy weeknights because you can prepare components ahead of time. Brown the meat mixture up to two days before assembly and store in the refrigerator. You can also mix the cornbread batter separately keep it refrigerated for up to 24 hours. When ready to serve simply assemble and bake for fresh flavor without the lastminute prep work.

Dietary Adaptations

This versatile recipe easily accommodates dietary needs. For a vegetarian version replace the ground beef with an extra can of beans or 2 cups of sautéed vegetables like zucchini bell peppers and onions. Gluten free diners can substitute the Jiffy mix with a glutenfree cornbread mix. For dairy sensitivities use plant based milk in the cornbread and dairy free cheese alternatives that still provide that melty texture everyone loves.

Regional Variations

Across the American Southwest youll find similar dishes with local twists. In New Mexico they often add roasted green chiles for intense heat and smoky flavor. Texas versions might include crushed tortilla chips in the meat mixture for extra texture. My family has roots in Arizona where they add a layer of creamed corn between the meat and cornbread for extra moisture and sweetness. Feel free to adapt this recipe with regional ingredients that reflect your own heritage or preferences.

Serving Suggestions

Turn this casserole into a complete feast by serving it with complementary sides. A crisp green salad with lime vinaigrette provides a refreshing contrast to the rich casserole. For a more substantial meal add a side of Mexican rice or cilantro lime rice. During summer months grilled corn on the cob makes a perfect seasonal accompaniment. For casual entertaining set up a toppings bar with various salsas cheeses herbs and sauces so guests can customize their portions.

Recipe Q&A

→ Can I substitute the ground beef in Cowboy Cornbread Casserole?

Yes, you can substitute ground beef with ground turkey, chicken, or even plant-based meat alternatives. For a vegetarian version, skip the meat altogether and double the beans for protein, or add extra vegetables like zucchini and bell peppers.

→ How spicy is this casserole?

The spice level is moderate due to the Rotel tomatoes and taco seasoning. For a milder version, use regular diced tomatoes instead of Rotel and reduce the taco seasoning. To increase heat, add diced jalapeños or a dash of hot sauce to the meat mixture.

→ Can I make Cowboy Cornbread Casserole ahead of time?

Yes! You can prepare the meat mixture up to 2 days ahead and store it in the refrigerator. When ready to serve, bring it to room temperature, top with the freshly mixed cornbread batter and bake as directed. This might require 5-10 extra minutes of baking time if the base is cold.

→ What sides pair well with this casserole?

This hearty dish works well with simple sides like a green salad, steamed vegetables, or Mexican-style rice. For a complete Tex-Mex meal, serve with guacamole, salsa, and a side of tortilla chips.

→ Can I use homemade cornbread mix instead of Jiffy?

Absolutely! If you prefer to make cornbread from scratch, use your favorite recipe that would normally fill an 8x8 inch pan. You'll want enough batter to cover the 9x13 inch casserole dish. Just make sure the batter isn't too thin.

→ How do I know when the casserole is fully cooked?

The casserole is done when the cornbread topping is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The internal temperature should reach 165°F (74°C).