Cowboy Cornbread Casserole with Jiffy Mix
Servings: 8 servings
Calories: 605kcal
This easy Cowboy Cornbread Casserole combines taco-seasoned ground beef, pinto beans, corn, and Rotel tomatoes beneath a golden Jiffy cornbread topping. Hearty, flavorful, and easy to make, it's perfect for family dinners, game-day gatherings, and feeding a crowd.
Print Recipe
Pin Recipe
Equipment
- 9x13 inch oven-safe ceramic casserole dish.
Ingredients
Ground beef base
- 1 tablespoon olive oil
- ¾ cup chopped medium onion about ¾ cup
- 1¼ pounds ground beef
- 1 packet (1 ounce) dry taco seasoning, original or mild
- 1 can Rotel diced tomatoes and green chilis, undrained, (10-ounce can), original or mild
- 1 can whole kernel corn, undrained (14.5-ounce can)
- 1 can pinto beans, rinsed and drained (14.5-ounce can)
- 1 can green enchilada sauce, 10-ounce can
Cornbread topping
- 2 boxes Jiffy Cornbread Mix, 8.5-ounce each
- 2 large or extra-large eggs
- ⅔ cup milk, I used whole milk
- 1 cup shredded Mexican blend or Cheddar cheese, optional
Instructions
- Preheat oven to 375°F and lightly grease a 13x9 casserole dish with cooking oil spray.
- In a large skillet over medium-high heat, add oil and sauté onion until translucent. (about 5 minutes)
- Add ground beef, breaking it apart until cooked and browned (about 5 minutes); drain excess fat if necessary.
- Add taco seasoning, Rotel, corn, enchilada sauce, and beans, then mix well, cook for a couple of minutes, and turn off the heat.
- In a medium mixing bowl, combine the cornbread mixture with eggs and milk according to package instructions.
- Spread ground beef mixture at the bottom of your casserole dish
- Spread the cornbread batter and smooth the top evenly; if using cheese, sprinkle it evenly over the cornbread batter before baking.
- Bake uncovered in the center of your preheated oven for 20-25 minutes (it was 23 minutes for me) or until the cornbread is fully baked. A toothpick inserted in the middle of the cornbread should come out clean.
- Let it rest for 10 minutes before cutting and serving.
Notes
Don't use more beef than you need. I tested this recipe with both 2 pounds and 1 ¼ pounds of ground beef and couldn't tell the difference in the finished dish. The smaller amount saves money without sacrificing flavor.
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.
Adjust the heat: I tested this casserole with both original and mild taco seasoning and Rotel. The original versions add a little more kick, while the mild versions are a good choice for anyone who prefers less spice.
Put the cheese on top. When I layered cheese between the beef and cornbread, I could barely tell it was there. Sprinkling it on top made a much bigger difference.
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.
Nutrition
Calories: 605kcal | Carbohydrates: 68g | Protein: 25g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1216mg | Potassium: 673mg | Fiber: 10g | Sugar: 17g | Vitamin A: 768IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 5mg
Made this recipe?Click the stars ⭐️ below to rate it or leave a comment—I’d love to hear how it turned out! And if you enjoy my recipes, click the button below to add Grits and Pinecones as a Preferred Source on Google.
