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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: 8 servings
Chef Alli
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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Ingredients
 

  • Olive oil or avocado oil, for sauteing the vegetables
  • 1/2 medium yellow or white onion diced, may substitute 1/2 teaspoon onion powder
  • 1/2 medium red bell pepper seeds and membranes removed, diced, optional
  • 1 pound ground beef
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon smoked paprika may substitute sweet paprika
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 10.5 ounce can Campbell’s Cream of Chicken Soup
  • 10 ounce can diced tomatoes with green chilies such as Rotel, well drained
  • 1/3 cup sour cream
  • 1 1/2 cups shredded cheddar or Colby Jack cheese divided use
  • 2 boxes boxes Jiffy Corn Muffin Mix 8.5 ounces each
  • 14 ounce can cream-style corn
  • 1/2 cup milk
  • 2 large eggs beaten

Instructions
 

  • Preheat the oven to 325 degrees F. Grease a 9 x 13 baking dish and set aside.
  • In a large, deep heavy-bottomed skillet 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, or until softened a bit.
    Olive oil or avocado oil, for sauteing the vegetables , 1/2 medium yellow or white onion, 1/2 medium red bell pepper
  • 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. Drain any fats that accumulate in the skillet.
    1 pound ground beef, 1/2 teaspoon granulated garlic, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground black pepper, 1 teaspoon kosher salt
  • Stir in the cream of chicken soup, drained diced tomatoes and green chilies, sour cream and 1 cup of the shredded cheese, gently combining until all ingredients are incorporated; reserve.
    10.5 ounce can Campbell’s Cream of Chicken Soup, 10 ounce can diced tomatoes with green chilies, 1/3 cup sour cream, 1 1/2 cups shredded cheddar or Colby Jack cheese
  • Meanwhile, in a large mixing bowl, add both boxes of Jiffy corn muffin mix, the cream-style corn, milk and eggs; stir until just combined.
    2 boxes boxes Jiffy Corn Muffin Mix, 14 ounce can cream-style corn, 1/2 cup milk, 2 large eggs
  • Spread the cornbread batter evenly across the bottom of the prepared 9x13-inch 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.
  • Bake, uncovered, on the center oven rack, for 45-50 minutes and the center is set. Let rest for 10 minutes before serving.
  • Serve the casserole with your favorite toppings, such as chopped cilantro, shredded cheese, sour cream, and salsa - use your favorites!

Notes

  1. If you prefer your cornbread crust a bit sweeter, just stir in a tablespoon or two of sugar to the batter.
  2. Need a little crunch? Serve this casserole topped with crushed tortilla chips or corn chips for some extra texture.
  3. If you want to make this casserole feed more people, add some cooked beans to the meat filling, such as pinto beans or chili beans.  This will also add some good fiber! **If you’re using canned beans, make sure to drain them well before adding.
  4. Assorted toppings can really dress up this casserole, too. It's fun to let family or guests add the toppings themselves so they have a role in the meal. Chopped cilantro, chopped scallions, sour cream, chopped lettuce, salsa, and shredded cheese make nice toppings, but include what you like best! 

Nutrition

Calories: 610kcalCarbohydrates: 58gProtein: 23gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 120mgSodium: 1381mgPotassium: 473mgFiber: 5gSugar: 17gVitamin A: 875IUVitamin C: 16mgCalcium: 251mgIron: 4mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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