This Cowboy Cornbread Casserole has been my go-to for busy weeknights and relaxed weekend gatherings. I first put this together one chilly autumn evening when I wanted something filling, fast, and full of familiar Tex-Mex flavors. The combination of seasoned ground beef, black beans, corn and a jar of thick salsa creates a saucy, savory base, while a simple Jiffy-based cornbread topping bakes up golden and just-sweet enough to balance the heat. It’s the kind of dish that fills the house with an irresistible aroma and invites everyone to linger at the table.

What makes this version special is how forgiving and adaptable it is: swap cheeses, change the beans, or make it spicier with a bolder salsa and extra chiles. I discovered the recipe during a week when pantry staples were abundant but time was not. I browned the beef, mixed everything into an oven-safe skillet, topped it with a creamy cornbread batter and slid it into the oven. The result was a bubbling, golden-topped pan dish that disappears fast—especially when served with a heap of fresh toppings. My family now requests it for casual get-togethers and simplified holiday sides.

Ingredients

• Ground beef (1 1/2 pounds): Use 80/20 or 85/15 for flavor and juiciness; leaner beef works but may need a touch of oil. Freshly ground beef gives the best texture.
• Onion (1 cup, diced): Yellow or sweet onion finely diced adds sweetness and aromatic depth; sauté until translucent for best flavor integration.
• Taco seasoning (3 tablespoons): Use a homemade blend or a store-bought packet. I recommend a mid-heat blend; add more if you like a bolder profile.
• Salt & pepper: 1 teaspoon salt and 1/2 teaspoon black pepper—season the beef while cooking and taste before baking to balance the sauce.
• Black beans (1 can, 14.5 oz, drained): Rinse if you prefer less sodium. Beans add creaminess, fiber and heartiness to the filling.
• Canned corn (1 can, 14.5 oz, drained): Use whole kernel corn for texture; you can substitute frozen corn thawed if fresh is preferred.
• Thick salsa (24 oz jar): Choose a chunky salsa verde or red salsa depending on your taste; thicker salsas reduce excess liquid and keep the topping from getting soggy.
• Green chiles (4 oz can): Mild or hot, depending on heat preference. Drain before stirring in to avoid thinning the filling.
• Shredded cheese (2 cups): A blend of pepper jack and cheddar gives a melty, slightly spicy top layer—feel free to use all cheddar for a milder bite.
• Jiffy corn muffin mix (8.5 oz box): The classic shortcut creates a quick, tender cornbread; follow the cornbread topping mix below for a creamier finish.
• Creamed corn (14 oz can): Adds moisture to the batter and a subtle sweetness that contrasts the savory base.
• Milk (2 tablespoons) & egg (1): Bind the cornbread batter; use whole milk for richness or a lower-fat milk to lighten it.
• Sour cream (1/4 cup): Keeps the topping tender and slightly tangy—Greek yogurt can substitute in a pinch.

Instructions

Preheat the oven: Set your oven to 350°F (177°C) and position a rack in the center. Using an oven-safe skillet means fewer dishes; if your skillet isn’t oven safe, transfer the filling to a 9x13-inch baking dish before adding the topping. Brown the beef and aromatics: Heat a large oven-safe skillet over medium-high and add the ground beef and diced onion. Cook, breaking the meat apart, until the beef is uniformly browned and the onion is softened, about 6–7 minutes. Drain off excess fat—too much oil will make the filling runny and the topping soggy. Season and combine: Turn the heat to low, stir in the taco seasoning, salt and pepper until the beef is evenly coated. Add the drained black beans, drained corn, green chiles and the jar of thick salsa. Mix thoroughly so the sauce coats each component; the mixture should be moist but not swimming in liquid. Turn off the heat to let the filling settle while you prepare the topping. Add the cheese: Sprinkle the shredded cheese evenly over the warm filling. The residual heat will begin to melt the cheese and help the cornbread adhere to the top. Make the cornbread topping: In a medium bowl whisk together the Jiffy corn muffin mix, creamed corn, milk, egg and sour cream until just combined. The batter should be slightly thick but spreadable—do not overmix to keep the cornbread tender. Top and bake: Gently spread the cornbread batter over the surface of the cheese, covering as evenly as possible. Bake in the preheated oven for 35–40 minutes, or until the cornbread is puffed, golden and a toothpick inserted near the center comes out clean. If the edges are browning too quickly, tent loosely with foil. Rest and serve: Allow the casserole to rest for 5–10 minutes after baking to set the layers. Serve warm with your favorite taco toppings such as chopped cilantro, sliced green onions, diced avocado, sour cream and lime wedges.

Storage Tips

After cooling to room temperature, transfer leftovers to airtight containers and refrigerate for up to four days. For longer storage, portion into freezer-safe containers or heavy-duty freezer bags and freeze for up to three months. When reheating from frozen, thaw overnight in the fridge, then reheat in a 350°F oven until the center reaches 165°F. Reheating in a covered dish with a splash of water or salsa helps maintain moisture; finish uncovered for 5–7 minutes to revive the cornbread crust.

Ingredient Substitutions

Swap ground turkey or chicken for beef to reduce fat, or use a plant-based ground substitute for a vegetarian version—add an extra can of beans to boost protein. Replace Jiffy mix with your favorite cornbread mix or homemade cornbread batter (1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, 1 tablespoon sugar, 1 egg, 1 cup milk) but expect slightly different texture. Use Greek yogurt instead of sour cream to cut fat slightly, and opt for low-sodium beans and salsa to control salt levels.

Serving Suggestions

Serve straight from the skillet or transfer to a shallow serving dish. Offer toppings such as chopped cilantro, diced avocado, sliced jalapeños, lime wedges, sour cream and hot sauce for guests to customize. For a complete dinner, pair with a crisp green salad or a slaw with lime and cilantro to cut through the richness. For parties, serve alongside warm tortillas and a bowl of tortilla chips to scoop the cheesy cornbread edges.

Seasonal Adaptations

In summer, swap canned corn for grilled fresh corn kernels and use fire-roasted salsa for smoky brightness. In winter, add a pinch of smoked paprika and swap half the beef for diced roasted sweet potato for a heartier texture. For holiday gatherings, top with a handful of roasted pepitas and serve with a side of roasted winter vegetables to elevate the dish for special occasions.

Meal Prep Tips

To streamline weeknight dinners, prepare the filling up to two days ahead and store it in the refrigerator. When ready to bake, reheat the filling in the skillet just until warm, add the shredded cheese, spread the cornbread batter and bake. Alternatively, assemble individual portions in small ramekins for grab-and-bake lunches—baking time will be shorter (20–25 minutes).

Bring this casserole to your next casual gathering and watch it disappear. It’s proof that humble pantry ingredients and a bit of strategy can produce something both comforting and crowd-pleasing—make it your own and enjoy the easy warmth it brings to the table.