Author: When you need to feed a crowd, this cornbread cowboy casserole is the answer. Seasoned ground beef, kidney beans, and corn come together under a golden cornbread crust for a hearty, stick-to-your-ribs dinner that everyone at the table will love!
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We adore a hearty, simple, and filling recipe, like this easy vegetable soup, or my 3-ingredient chili recipe! This cornbread cowboy casserole has quickly joined that list of favorites! If you need an easy dinner idea for a busy night… one that will actually fill everyone up… then this is the recipe you need!
Cornbread Cowboy Casserole
No need for a side dish! This recipe has the meat, vegetables, and bread all wrapped up in one amazing recipe!
Ingredients
One of my favorite things about this recipe is that almost all of the ingredients are shelf-stable. You can even can your own corn, dry beans, and ground beef to make it even easier and more cost-effective!
- Ground Beef – We like to use ground brisket for an extra rich flavor! You can use fresh ground beef or canned in this recipe.
- Corn – Fresh, frozen, or canned all work well! I like to keep home-canned corn on the shelf, so that’s what I use most often!
- Kidney Beans – You can use whatever type of beans you want, but I like the kidney bean texture and flavor best in this recipe. Having a few jars of home-canned beans will make this recipe even easier (and cheaper!).
- Salsa – Use home-canned or store-bought and whatever level of spice you prefer! The dish is a bit spicy with the amount of taco seasoning used, so just keep that in mind!
- Taco Seasoning – Homemade taco seasoning or store-bought both work perfectly!
- Salt, Pepper, Garlic Powder – The trifecta of perfect seasonings!
- Shredded Cheese – We prefer a nice sharp cheddar, but use what you prefer.
- Cornbread Mix – Organic cornbread mix is available at most grocery stores, but you can also just use the dry ingredients from my cornbread recipe here to make your own!
- Milk – Any type of milk will work here!
- Sour Cream – I like to get a big container of sour cream to top this recipe with when serving, so it won’t go to waste!
Instructions
Once you brown the meat, this recipe comes together in just moments and is ready to eat in under 45 minutes from start to finish!
- Prep – Preheat the oven to 350°F.
- Brown – Brown the ground beef in a large skillet over medium-high heat, then drain off any excess grease.
- Mix – Into the prepped baking dish, add the browned meat, corn, kidney beans, salsa, taco seasoning, water, salt, pepper, and garlic powder. Stir until everything is well combined.
- Top – Top with shredded cheese, and set aside while you make the cornbread.
- Combine – In a medium bowl, combine the cornbread mix, milk, and sour cream. Mix until you have a thick batter, then spoon it evenly over the beef and cheese layer.
- Bake – Bake for 35-40 minutes, or until the topping is cooked through and golden brown. Store any leftovers covered in the refrigerator for up to five days, or freeze for up to three months.
Even More Delicious Dinner Ideas
Cornbread Cowboy Casserole
When you need to feed a crowd, this cornbread cowboy casserole is the answer. Seasoned ground beef, kidney beans, and corn come together under a golden cornbread crust for a hearty, stick-to-your-ribs dinner that everyone at the table will love!
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Servings: 8 servings
Calories: 660kcal
Ingredients
Ground Beef Filling
- 2 pounds ground beef
- 2 cups corn frozen, or canned and drained
- 2 cups kidney beans cooked and drained
- 2 cups salsa
- 1 ounce taco seasoning
- ½ cup water
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 cups shredded cheese
Cornbread Topping
- 1 package cornbread mix 14-16 oz
- ¾ cup milk
- ½ cup sour cream
Instructions
- Preheat the oven to 350°F.
- Brown the ground beef in a large skillet over medium-high heat, then drain off any excess grease.
- Into the prepped baking dish, add the browned meat, corn, kidney beans, salsa, taco seasoning, water, salt, pepper, and garlic powder. Stir until everything is well combined.
- Top with shredded cheese, and set aside while you make the cornbread.
- In a medium bowl, combine the cornbread mix, milk, and sour cream. Mix until you have a thick batter, then spoon it evenly over the beef and cheese layer.
- Bake for 35-40 minutes, or until the topping is cooked through and golden brown. Store any leftovers covered in the refrigerator for up to five days, or freeze for up to three months.
Notes
Ingredients
One of my favorite things about this recipe is that almost all of the ingredients are shelf-stable. You can even can your own corn, dry beans, and ground beef to make it even easier and more cost-effective!- Ground Beef – We like to use ground brisket for an extra rich flavor! You can use fresh ground beef or canned in this recipe.
- Corn – Fresh, frozen, or canned all work well! I like to keep home-canned corn on the shelf, so that’s what I use most often!
- Kidney Beans – You can use whatever type of beans you want, but I like the kidney bean texture and flavor best in this recipe. Having a few jars of home-canned beans will make this recipe even easier (and cheaper!).
- Salsa – Use home-canned or store-bought and whatever level of spice you prefer! The dish is a bit spicy with the amount of taco seasoning used, so just keep that in mind!
- Taco Seasoning – Homemade taco seasoning or store-bought both work perfectly!
- Salt, Pepper, Garlic Powder – The trifecta of perfect seasonings!
- Shredded Cheese – We prefer a nice sharp cheddar, but use what you prefer.
- Cornbread Mix – Organic cornbread mix is available at most grocery stores, but you can also just use the dry ingredients from my cornbread recipe here to make your own!
- Milk – Any type of milk will work here!
- Sour Cream – I like to get a big container of sour cream to top this recipe with when serving, so it won’t go to waste!
Nutrition
Nutrition Facts
Cornbread Cowboy Casserole
Amount Per Serving (1 serving)
Calories 660
Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Cholesterol 114mg38%
Sodium 1516mg66%
Potassium 848mg24%
Carbohydrates 48g16%
Fiber 8g33%
Sugar 13g14%
Protein 35g70%
Vitamin A 1097IU22%
Vitamin C 6mg7%
Calcium 255mg26%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @AModHomestead or tag ##amodernhomestead!
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