Cowboy Cornbread Casserole


  • ▢1 tablespoon olive oil
  • ▢1/2 medium onion diced
  • ▢2 pounds ground beef
  • ▢1 15.5 ounce  pinto beans can, drained
  • ▢1 15 ounce corn can, drained
  • ▢1 10 ounce diced tomatoes with green chilies can, do not drain
  • ▢1 1/2 cups cheese shredded
  • ▢1 ounce taco seasoning
  • ▢1/2 cup water
  • ▢1 teaspoon garlic powder
  • ▢1 8.5 ounce Jiffy corn muffin mix
  • ▢1 cup creamed corn
  • ▢1/4 cup heavy cream


  • Preheat the oven to 350 degrees. Spray a 9×13 pan with cooking oil.
  • Heat oil in a large skillet and add onion. Cook until onion is softened; about 4-5 minutes.
  • Add ground beef to the skillet, breaking into small pieces as it cooks. Cook until no longer pink. Drain and discard grease.
  • In a large bowl, mix together ground beef mix, beans, corn, diced tomatoes with juice, and cheese.
  • In a small bowl, mix taco seasoning, water, and garlic powder. Pour over ground beef mixture and stir until combined.
  • Pour beef mixture into the prepared pan.
  • In a medium bowl, mix together corn muffin mix, creamed corn and heavy cream with a spatula. Scoop cornbread batter over beef mixture and gently spread evenly.
  • Bake for 45-50 minutes; until a toothpick inserted in the center of the cornbread comes out clean and the cornbread is starting to brown.
  • Serve with green onions, extra cheese, or sour cream.

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