Cowboy Casserole
The cornbread topping is what takes this simple cowboy casserole to the next level! Full of savory, satisfying flavors and nutritious ingredients, this dish is perfect for a busy weeknight.
You don’t need crazy ingredients to make a delicious and satisfying dinner! Similar to my Taco Rice Casserole, Cowboy casserole is full of simple ingredients that come together to create the ultimate comfort dish. Ground beef, diced tomatoes, pinto beans, corn, and cheddar cheese are the base of the casserole. This hearty mixture is topped with cornbread batter, then baked in the oven until it is light and fluffy.
We like to use boxed cornbread mix to cut down on our prep time, but you can use your favorite sweet or savory cornbread recipe too! I love making this casserole on a chilly day because it can be ready for the oven in 20 minutes, and comes out warm and cozy every time. This casserole has become a favorite in my home, and I know it will be in yours too! I’d love for you to try my Italian Sausage Pasta
Reasons We Love This Recipe
- The ingredients are simple, nutritious, and come together to create an easy meal.
- It only takes 20 minutes to get this casserole ready to go in the oven!
- This dish is cheesy and warm, making it the ultimate comfort food on a chilly day.
Ingredient Notes
- Ground Beef—You can use ground beef with any fat percentage.
- White Onion—Adds a bright flavor to the ground beef.
- Olive Oil—To cook the onion and ground beef.
- Diced Tomatoes—Canned, with green chilis.
- Pinto Beans—Drained.
- Corn—Fresh, canned, or frozen will all work.
- Cheese—We prefer sharp cheddar.
- Spices—A mixture of salt, smoked paprika, and garlic powder.
- Jiffy Cornbread Mix—Or your favorite homemade cornbread recipe.
- Whole Milk—You can also use 2% milk.
- Egg—To keep the cornbread nice and fluffy.
How to Make Cowboy Casserole
- Preheat your oven and heat the oil in a pan.
- Add the ground beef and diced onion.
- Cook until the beef is no longer pink in the middle, and drain the excess grease.
- Stir in the paprika, salt, and garlic powder followed by the corn, pinto beans, drained tomatoes and cheese. Once the cheese is melted, transfer the mixture to a pan and set aside.
- Whisk together the cornbread mix, egg, and milk and then spread the mixture over your ground beef mixture.
- Bake your casserole until the edges of the cornbread are golden brown.
- Serve and enjoy!
Frequently Asked Questions
Can I use any kind of ground beef?
Absolutely! You can use any type of ground beef for this recipe. We typically use 90/10 ground beef but you can also use 85/15 or 93/7 if that is what you prefer. Depending on what fat content you choose will determine how much grease you will need to drain once the meat is cooked. If you want to add some extra flavor to your cowboy casserole, you can also use spicy ground beef or sausage. Whatever you choose, it will taste amazing!
What kind of dish should I use to bake this casserole?
Typically a 9 x 13 inch pan is the most common for making casseroles. For this recipe we suggest using a 7 x 11 inch dish because of the cornbread mixture that will be baked on top. We want the cornbread to be thick and fluffy, so we use a smaller pan. If you only have a 9 x 13 inch pan then feel free to use it! Your cornbread will spread a little thin but that is totally fine. You can also use two boxes of cornbread mix to make up for using a bigger pan.
Do I need to let this dish rest before serving?
Yes, it is a good idea to allow the casserole to rest before serving. We recommend letting the casserole cool for 10-15 minutes before you serve it. This will ensure that all of the juices and flavors settle and blend with each other nicely. It will also be much easier to slice and remove from the baking dish once it has cooled a little. By giving it some time to rest, the casserole will also maintain its shape and won’t fall apart as easily!
How to Serve and Store Cowboy Casserole
Cowboy casserole is an all-in-one dish with vegetables, meat, and cornbread on top! This cozy dish is very filling on its own but you can also serve the casserole with a light Caesar or garden salad, or fresh fruit on the side to balance the rich flavors. You can add cilantro, green onions, jalapenos, or sour cream as a simple garnish to complete the dish!
Any leftover casserole can be stored in the fridge for up to four days in an airtight container. Be sure to allow the casserole to cool completely before refrigerating it. Reheat a plate of leftovers in the microwave for 45 to 60 seconds, stirring halfway through. I don’t recommend trying to freeze this dish as it will not hold up as well in the freezer!
Expert Tips and Tricks
- If you don’t have smoked paprika, regular paprika will work just fine here! The smoked paprika adds a little extra richness to the dish but it isn’t a necessity.
- Use a spatula or meat chopper to easily break up the ground beef as it cooks!
- Don’t worry about rinsing your pinto beans, just drain as much liquid from the can as possible.
- The type of corn you use will not have a noticeable effect on the final product, so you can use canned, fresh, or frozen!
- Pepper jack cheese goes great in this dish as well! I prefer to use freshly grated cheese as opposed to bagged cheese. The freshly grated cheese will melt down much easier.
Cowboy Casserole
Ingredients
- 1 pound Ground Beef
- 1/2 white onion about 1 cup
- 1 Can Diced tomatoes w/green chillis 10 oz
- 1 Can Pinto Beans 15 oz
- 2 Cups Corn
- 1 1/2 Cups Sharp Cheddar Cheese
- 1 Box Corn Bread 8.5 oz
- 1/3 `Cup Whole Milk
- 1 Large Egg
- 1 tsp Salt
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
Instructions
- Heat your oven to 350°F and heat your olive oil in a medium sized pan or skillet
- Once the pan is heated, add the ground beef and diced onion, Break up the ground beef and cook until no longer pink. Drain excess grease from the pan
- Stir in your spiced and add: Corn, Pinto Beans, Tomatoes w/ green chillis, and cheese. Once the cheese is melted transfer to a 7×11 pan
- Whisk the corn bread mix with the egg and milk and spread over the beef mixture.
- Bake the casserole for 35 minutes or until the edges of the cornbread start to turn golden brown
- Rest for 10 min to cool, Serve and Enjoy!
Notes
- If you don’t have smoked paprika then regular paprika will work just fine. Smoked paprika adds a little extra richness to the dish, but it isn’t a necessity.
- 9×13 inch pans are most common. If this is what you have in hand then feel free to use it. Your cornbread will be spread a little thin, but that’s okay. You can also use two boxes of cornbread mix to make up for the bigger pan.
- Don’t worry about rinsing your pinto beans. Just drain as much liquid from the can as possible. You can also use black beans instead.
- You can use canned, frozen, or fresh corn for this recipe. None of the options have a noticeable effect on the final product.
- If you have any leftover casserole, you can store it in the fridge for up to 4 days in an airtight container. Reheat a plate of leftovers in the microwave for 45-60 seconds (stirring halfway through). I don’t recommend trying to freeze this dish.
- We used 90/10 ground beef. You can also use 85/15 or 93/7. It will just affect how much grease you have to drain once the meat is cooked.
- Pepper jack cheese goes great in this dish as well. I prefer to use freshly grated cheese as opposed to bagged cheese. Freshly grated cheese will melt down much easier.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.