Easy Cowboy Cornbread Casserole with Jiffy Mix

Ingredients and Substitutions

You don’t need anything fancy to make this easy ground beef and cornbread casserole. Most of the ingredients are pantry staples, and I’ve included a few substitutions that worked well in my kitchen. Complete measurements are included in the recipe card below.

For the ground beef filling

• Ground beef: I use 1¼ pounds. The original recipe called for 2 pounds, but after testing both amounts, I couldn’t tell the difference in the finished casserole. I used 75/25 ground beef and drained off about ¼ cup of grease. Leaner ground beef should work, too.
• Olive oil: One tablespoon helps sauté the onion. If your ground beef is particularly fatty, you may not need much additional oil.
• Onion: One medium onion, about ¾ cup diced, adds flavor. I’ve made this with both fresh and frozen chopped onions, and both worked beautifully.
• Taco seasoning: One 1-ounce packet adds plenty of flavor without measuring several spices. Original taco seasoning has a little more kick than mild.
• Rotel diced tomatoes and green chilies: Use one 10-ounce can, including the liquid. Choose original or mild depending on how much heat you prefer.
• Whole-kernel corn: One 14.5-ounce can, undrained, adds sweetness and texture.
• Pinto beans: One 14.5-ounce can, rinsed and drained, makes the filling even heartier.
• Green enchilada sauce: One 10-ounce can adds tangy flavor. I also tested salsa verde as a substitute, and both worked well.

For the cornbread topping

• Jiffy corn muffin mix: Two 8.5-ounce boxes make an easy, slightly sweet cornbread topping. I always like keeping a few boxes of Jiffy corn muffin mix in the pantry. It’s an inexpensive shortcut that comes in handy for recipes like my Southern cornbread pudding recipe and cheese corn muffins.
• Eggs: Two large or extra-large eggs help the topping hold together.
• Milk: Two-thirds cup of milk is all you need. I used whole milk.
• Shredded cheese (optional): One cup of shredded cheddar or Mexican-blend cheese adds flavor and color. I recommend sprinkling it over the cornbread rather than hiding it underneath.

Recipe Variations

One of the nice things about this casserole is how easy it is to adjust to your family’s preferences.

• Make it milder: Use mild taco seasoning and mild Rotel tomatoes. I tested this combination, and it had less heat than the original versions.
• Use salsa verde: Substitute an equal amount of salsa verde for the green enchilada sauce. I’ve made it both ways with good results.
• Try a different ground meat: Ground turkey or ground chicken may work in place of beef, although I haven’t tested either substitution.
• Use frozen onions: Frozen chopped onions work just as well as fresh and save a little prep time.

How to Make Cowboy Cornbread Casserole

This easy cowboy casserole comes together in a skillet before heading to the oven. While the filling cooks, you can mix up the cornbread topping.

1. Preheat the oven. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with nonstick cooking spray.

2. Cook the onion. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.

3. Brown the ground beef. Add the ground beef and cook for about 5 minutes, breaking it apart with a spoon, until browned and cooked through. Drain off any excess grease.

4. Add the remaining filling ingredients. Stir in the taco seasoning, undrained Rotel tomatoes, undrained corn, rinsed and drained pinto beans, and green enchilada sauce. Cook for about 2 minutes, stirring until everything is well combined. Remove the skillet from the heat.

5. Mix the cornbread topping. In a medium bowl, combine both boxes of Jiffy corn muffin mix, the eggs, and milk. Stir just until combined.

6. Assemble the casserole. Spread the ground beef mixture evenly in the prepared baking dish. Spoon the cornbread batter over the filling and gently spread it into an even layer.
7. Add the cheese, if using. Sprinkle one cup of shredded cheddar or Mexican-blend cheese evenly over the cornbread batter.

8. Bake. Place the casserole on the center rack of the preheated oven and bake uncovered for 20-25 minutes, or until the cornbread is golden and cooked through. Mine took 23 minutes. A toothpick inserted into the cornbread portion should come out clean, without wet batter.

9. Rest and serve. Let the casserole rest for 10 minutes before cutting it into eight generous portions. Serve warm with your favorite toppings.

What to Serve With Cowboy Cornbread Casserole

This hearty casserole is practically a complete meal, so you don’t need much on the side.

Judy likes to serve hers with sour cream, salsa, black olives, and cabbage-apple slaw. I think that’s a wonderful combination, especially when you’re serving guests.

For a game-day gathering, you could set out small bowls of sour cream, homemade pico de gallo, sliced jalapeños, chopped green onions, and shredded cheese so everyone can dress up their own serving. A pickle and olive relish tray would also be a great addition.

My little gem salad, or simple spicy coleslaw, would also provide a nice contrast to the rich ground-beef filling and cornbread topping.

Make-Ahead Instructions

This is a great recipe for entertaining because you can prepare the filling ahead of time and finish the casserole shortly before dinner.

• Prepare the ground beef mixture as directed, then let it cool and refrigerate it in a covered container for up to 24 hours.
• When you’re ready to bake, transfer the filling to your prepared casserole dish, mix the cornbread batter, and spread it over the top. Add the cheese if using, and bake until the topping is cooked through and the center of the casserole is hot.
• Freezer option: The cooked ground beef filling can also be frozen in an airtight, freezer-safe container for up to three months. Thaw it overnight in the refrigerator before assembling the casserole.
• For smaller households, you can also divide the filling into meal-sized portions and freeze what you don’t need. That way, you can prepare a smaller casserole another night without starting from scratch.

How to Store and Reheat Leftovers

• Refrigerator: Let the casserole cool, then cover and refrigerate leftovers promptly in an airtight container for up to 3-4 days.
• Freezer: For the best texture, I recommend freezing the cooked ground beef filling separately and adding fresh cornbread batter when you’re ready to bake. The filling can be frozen for up to three months.
• Reheating the whole casserole: Preheat your oven to 350°F. Brush the cornbread topping lightly with melted butter, cover tightly with foil or a lid, and heat for about 20 minutes. Remove the cover and continue heating for another 5 minutes, or until hot throughout. If the casserole looks dry, add a tablespoon or so of water to an empty corner of the baking dish before covering.
• Reheating individual servings in the microwave: Brush the cornbread with a little melted butter, cover with a damp paper towel, and microwave for about 1 minute, or until heated through. This works in a pinch, but the cornbread will be softer.
• Reheating individual servings in the air fryer: This is my favorite method! Place a serving on a small piece of foil, brush the cornbread topping with melted butter, and air fry at 350°F for about 5 minutes, or until hot throughout. The cornbread keeps its crisp top, which is the best part.
• Reheating times will vary depending on portion size and appliance. Heat leftovers to 165°F in the center.

Cowboy Cornbread Casserole FAQs

Sharon’s Tips for the Best Cowboy Cornbread Casserole

• Drain the beef if necessary. I used 75/25 ground beef and drained off about ¼ cup of grease. This keeps the filling from becoming overly greasy.
• Keep the canned liquids where specified. Don’t drain the Rotel tomatoes or corn. Their liquid is part of the filling.
• Don’t overmix the cornbread batter. Stir just until the ingredients are combined.
• Let it rest before serving. Ten minutes gives the filling a chance to settle and makes the casserole easier to portion.

From My Kitchen

I’ve made this casserole twice, once with the original taco seasoning and Rotel and once with the mild versions. Both were delicious, but the original combination had a little more kick. I also substituted salsa verde for the green enchilada sauce in my second batch, and it worked beautifully.

And here’s something I discovered while testing the leftovers: if you have an air fryer, use it to reheat individual servings! A little melted butter brushed over the cornbread helps bring back that golden, crisp topping. The microwave works in a pinch, but the air fryer wins this contest hands down.

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Final Thoughts

Whether you’re feeding your family on a busy weeknight, hosting friends for a football game, or planning a casual dinner party, this easy Cowboy Cornbread Casserole is a delicious way to feed a crowd without spending all day in the kitchen.

If you try this recipe, I’d love to hear what you think and what you served it with. Click the stars ⭐️ on the recipe card to leave a rating, and leave a comment below. Your feedback helps other home cooks and always makes my day.