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A serving of Cowboy Cornbread Casserole served with cilantro on a white plate.

Cowboy Cornbread Casserole

Here's a hearty and family-friendly 9x13 casserole that makes the perfect meal for crazy weeknights. Cowboy Cornbread Casserole made with Jiffy cornbread is a quick and easy ground beef casserole that's pure comfort food.
Servings: 10 servings
Chef Alli
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
 

  • 1/2 yellow or white onion diced
  • 1/2 red bell pepper seeds and membranes removed, diced
  • 1 lb. ground beef
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. smoked paprika may substitute sweet paprika
  • 1/2 tsp. ground black pepper
  • 1 tsp. kosher salt
  • 10.5 oz. can Campbell’s Cream of Chicken Soup
  • 10 oz. can diced tomatoes with green chilies such as Rotel
  • 1/3 cup sour cream
  • 2 cups shredded cheddar or Colby Jack cheese
  • 2 8.5 oz boxes Jiffy Corn Muffin Mix
  • 14 oz. can cream-style corn
  • 1/2 cup milk
  • 2 eggs beaten

Instructions
 

  • Preheat the oven to 350 degrees F.; grease a 9 x 13 baking dish and set aside.
  • In a large skillet (I use a 12-inch Lodge cast iron skillet with 3-inch sides) over medium high heat, add a quick swish of olive oil; when the oil is nicely hot, add the diced onions and bell peppers to the pan, cooking for 2-3 minutes.
  • Add the ground beef to the skillet, along with the granulated garlic, paprika, salt and pepper; crumble the ground beef, cooking until fully cooked throughout and no pink remains, then drain any fats that accumulate.
  • Stir in the cream of chicken soup, drained diced tomatoes, sour cream and 1 cup of the shredded cheese, gently combining until all ingredients are incorporated; reserve.
  • Meanwhile, in a large mixing bowl, add both boxes corn muffin mix, cream-style corn, milk and eggs; stir until just combined.
  • Spread the cornbread batter evenly into the prepared 9 x 13 pan. Carefully spoon the ground beef mixture on top of the cornbread batter, but don’t mix it in; sprinkle the remaining cup of shredded cheese evenly over the top of the meat mixture.
  • Bake, uncovered, on the center oven rack, for 30-35 minutes and a knife inserted into the cornbread (more towards the center of the casserole) comes out clean.
  • Serve the casserole with your favorite toppings, such as sour cream, diced tomatoes, chopped cilantro, etc.

Nutrition

Calories: 464kcalCarbohydrates: 47gProtein: 17gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 86mgSodium: 1025mgPotassium: 379mgFiber: 4gSugar: 13gVitamin A: 710IUVitamin C: 12mgCalcium: 161mgIron: 3mg
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