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The Easiest & Heartiest Cowboy Cornbread Casserole (Made with Jiffy Mix)

A thick slice of cowboy cornbread casserole showing a golden cornbread top over a hearty chili filling with beans and corn.
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This Cowboy Cornbread Casserole is a quick, savory, and comforting one-dish meal perfect for busy weeknights or feeding a crowd. It layers seasoned ground beef, beans, and corn under a fluffy, golden Jiffy cornbread topping.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese, divided
  • 1 box (8.5 ounces) Jiffy Corn Muffin Mix
  • 1 large egg
  • 1/3 cup milk

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Brown the ground beef and chopped onion in a large skillet over medium heat. Drain off any excess grease.
  3. Stir the cream of mushroom soup, black beans, corn, Rotel, chili powder, cumin, salt, and pepper into the beef mixture. Cook for 5 minutes until heated through.
  4. Remove the skillet from the heat. Stir in 3/4 cup of the shredded cheddar cheese. Spread this beef mixture evenly into the prepared baking dish.
  5. In a separate bowl, prepare the Jiffy cornbread mix according to the package directions, substituting the milk and egg as directed on the box.
  6. Pour the cornbread batter evenly over the beef mixture in the baking dish.
  7. Bake for 25 to 30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
  8. Remove the casserole from the oven. Sprinkle the remaining 1/4 cup of cheddar cheese over the top. Let it sit for 5 minutes so the cheese melts slightly before serving.

Notes

  • For an extra layer of flavor, add 1/2 cup of your favorite salsa to the beef mixture along with the Rotel.
  • If you do not have cream of mushroom soup, you can substitute it with cream of chicken soup for a similar texture.
  • This hearty ground beef casserole freezes well. Cool completely, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Nutrition

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