Cowboy Cornbread Casserole

You might call it cowboy cornbread casserole, railroad pie, tamale pie or ground beef and cornbread casserole. Regardless of its name, this hearty casserole is a crowd-pleaser! Our recipe features two basic layers, starting with a seasoned ground beef-and-bean mixture reminiscent of chili con carne. This savory filling is blanketed with cornbread batter to create a savory meat pie with a fluffy, tender cornbread topping.

One of the best things about this dish is its endless versatility. You can fold in veggies like corn or bell peppers, make it spicy with cumin and cayenne, or use lean meats like ground turkey. All your favorite southwest ingredients are fair game in this casserole recipe.

Ingredients for Cowboy Cornbread Casserole

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• Ground beef: This cowboy cornbread casserole recipe can be made with any type of ground beef. We generally use lean ground beef because it produces less grease than fat-rich beef blends, but all options are fair game.
• Ranch-style beans: Ranch-style beans are pinto beans in a tangy, seasoned tomato sauce. If your store doesn’t have these, you can substitute canned pinto beans.
• Onion and tomato: These veggies keep the beef and bean mixture from drying out as it bakes. You can use regular diced tomatoes or spice things up with a can of diced tomatoes and green chiles.
• Seasonings: Worcestershire sauce, chili powder, onion powder, garlic powder, salt and pepper give the beefy filling its savory, spicy character. To give the recipe more of a tamale casserole filling, swap in a packet of taco seasoning instead.
• Cheese: A melty layer of cheese separates the ground beef filling and the cornbread topping. You can use any melting cheese, like cheddar or a Mexican cheese blend.
• Cornbread topping: We make our cornbread topping from scratch with all-purpose flour, cornmeal, sugar, baking powder, salt, egg, milk and vegetable oil. To make the topping spicy, fold in chopped green chiles or jalapeno peppers.

Directions

Step 1: Cook beef and onions

Preheat the oven to 425°F. In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink. Drain and discard any grease.

Step 2: Simmer the beef and bean mixture

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Add the beans, tomatoes, Worcestershire sauce, chili powder, salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer, uncovered, for five minutes.

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Transfer the mixture to a greased 11×7-inch baking dish. Sprinkle it with cheese.

Step 3: Make the cornbread topping

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In a small bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg, milk and oil. Stir the egg mixture into the dry ingredients just until moistened. If desired, stir in the jalapeno pepper.

Step 4: Assemble and bake

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Spoon the cornbread topping over the filling, and gently spread it to cover. Bake the casserole, uncovered, until the filling is bubbly and a toothpick inserted into the topping comes out clean, 15 to 20 minutes.

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Recipe Variations

• Make it a one-pan dish: If you use a Dutch oven or an oven-proof cast-iron skillet to cook the beef, you can cook the filling and bake the casserole all in the same pan! Simply add the cornbread topping directly to the pan and bake as directed.
• Swap the protein: Substitute other ground meats like pork, sausage, turkey or chicken. Alternatively, double the beans or add plant-based proteins like cooked tofu to make a vegetarian cowboy cornbread casserole.
• Change the beans: Experiment with different types of canned beans, like chili beans, navy beans, black beans or kidney beans.
• Add veggies: Bulk up the beef and bean mixture with canned or frozen vegetables. Try creamed corn, green beans or bell peppers.

How to Store Cowboy Cornbread Casserole

Let the casserole cool slightly. Then transfer the cowboy cornbread casserole to an airtight container and store it in the fridge. The leftovers will last for up to four days.

Can you make cowboy casserole ahead of time?

You can make the filling for cowboy casserole ahead of time and store it in an airtight container in the fridge. When you’re ready to bake, transfer it to a casserole dish, top it with cheese and cornbread, and bake the casserole as directed. We don’t recommend making the cornbread batter ahead of time, though. The baking powder will lose its ability to rise shortly after mixing.

Can you freeze cowboy cornbread casserole?

You can freeze cowboy cornbread casserole for up to three months. Before freezing the casserole, let it cool completely. Cover it tightly with a layer of storage wrap and foil to protect it from freezer burn. To reheat, let the casserole thaw in the fridge overnight. Remove the storage wrap, and reheat it as directed.

How do you reheat cowboy cornbread casserole?

Reheat cowboy casserole in a covered pan in a 400° oven until it’s warmed through, about 30 minutes.

Cowboy Cornbread Casserole Tips

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Can you make cowboy casserole with boxed cornbread mix?

We make this cowboy casserole recipe with homemade cornbread, but you could easily swap in a store-bought cornbread mix, like Jiffy. Just prepare the mix according to the package directions. If you’re adding jalapenos or chiles, fold them into the batter just before adding the topping to the casserole.

Can you make cowboy casserole with tater tots?

You can make cowboy casserole with tater tots instead of cornbread. Use the baking instructions from our tater tot taco casserole recipe, adjusting the oven temperature to 350°. Bake the casserole for 30 to 35 minutes until the potatoes are crispy and golden brown.

How do you serve cowboy cornbread casserole?

You don’t have to worry about preparing side dishes because cowboy casserole with cornbread is a meal in one! If you want to zhuzh it up a bit, garnish each serving with classic chili or taco toppings, like sour cream, salsa, pickled jalapenos, sliced avocado or cilantro. For a sweet twist, drizzle the cornbread topping with honey before serving.