This hearty Cowboy Cornbread Casserole has a layer of ground beef, pinto beans, corn, green chilis, and red bell peppers covered in cornbread with a cheesy crust! It’s moist, filling, and Tex-Mex. Plus it’s the perfect all-in-one meal for potlucks.
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This is a quick, easy, and 1-dish recipe that uses a slow cooker for cooked-all-day flavor. It’s perfect for weeknight meals, game days, or taking to a potluck, and it easily feeds a crowd – who can resist this flavor-packed ground beef cornbread casserole?
If you’re a fan of Tex-Mex you will love the bold flavor of the ground beef that is seasoned with taco seasoning and mixed with green chilis, pinto beans, and onions. You can easily add jalapeño pepper if you want it spicier.
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This slow cooker casserole is a popular choice for taking to potlucks; it will knock everyone’s socks off! Plus, it’s incredibly easy for you to make in your Crock Pot.
I’ve made this casserole quite a few times, and I can tell you from experience that you can use any amount of cornbread mix. I suggest using either a 12-15 oz bag or 2 smaller 6 oz bags. The recipe will still work out even if you use less cornbread mix.
WHAT YOU’LL LOVE ABOUT COWBOY CORNBREAD CASSEROLE
- It’s a comforting 1-dish meal
- Feeds 6-8 people.
- Perfect for potlucks and parties!
- The best set-it-and-forget-it cooking in your slow cooker!
INGREDIENTS
- Ground beef – Browned and fat drained.
- Rotel with chilis – Choose the spicy option if you like your casserole spicier.
- Pinto beans – Drained and rinsed (save the aquafaba for other recipes).
- Frozen corn kernels – Or you can use fresh corn kernels.
- Green chilis – Diced.
- Taco seasoning
- Cornbread mix – Prepared according to instructions on the box but don’t bake it.
- Onion – Minced.
- Red bell pepper – Diced.
- Sharp cheddar cheese – Shredded.
HOW TO MAKE THE BEST COWBOY CORNBREAD CASSEROLE
For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.
- Mix the cornbread mix according to the package directions in a separate bowl. Remember not to bake it. Set aside for a few minutes.
- Finely chop the onion and dice the red bell pepper.
- Add the beef and onion to a large skillet and cook until the beef is cooked and the onions are translucent, about 5-8 mins, then drain the fat. Add the taco seasoning and mix well.
- Add the ground beef mixture, Rotel tomatoes, pinto beans, corn, diced green chilis, and red bell pepper to the bottom of your slow cooker’s insert and mix well.
- Spoon the cornbread mixture over the top of the beef mixture and give it a bit of a mix.
- Cook on low for 3-4 hours or until it is puffed up and set in the middle.
- Top with cheese for the last 20-30 mins of cooking time.
- Serve with your favorite toppings.
CHEF JENN’S TIPS
- Add diced 1-2 diced jalapeño peppers if you like it spicy.
- Use a 12-15 ounce bag of cornbread mix or use 2 6-oz packages. The actual amount of cornbread mix can vary, and the recipe will still work out.
- Use ground turkey, chicken, or sausage as an alternative.
MAKE IT A MEAL
This delicious 1-dish meal would be great to serve with some comforting and easy sides. I like pairing it with Smoked Creamed Corn and something hearty like Sweet Potato Cubes that can be made in the air fryer. For a lighter side that everyone loves, I tend to go with Tex-Mex Caesar Salad.
STORAGE
Store any leftover Cowboy Cornbread Casserole in an airtight container for up to 3-4 days in the refrigerator. You can also freeze this casserole for up to 3 months. To reheat, bake it at 350°F, covered until it is heated through or pop it into the microwave.
SUGGESTED TOPPINGS
You can take this Cowboy Cornbread Casserole to the next level by garnishing it with a dollop of sour cream, some pico de gallo, and a sprinkle of finely chopped fresh cilantro.
Step By Step Process
Cowboy Cornbread Casserole
Add Preferred SourceIngredients
- 15 oz cornbread mix package prepared according to instructions on the box but don’t bake it
- 1 pound ground beef
- 1/2 cup onion minced
- 3 tbsp taco seasoning
- 10 oz can rotel with chilis choose the spicy option if you like your casserole spicier
- 15 oz can pinto beans drained and rinsed (save the aquafaba for other recipes)
- 2 cups frozen corn kernels
- 1 4.5 oz can green chilis diced
- 1 cup red bell pepper diced
- 1 cup sharp cheddar cheese shredded
Instructions
- Mix the cornbread mix according to the package directions in a separate bowl. Remember to not bake it. Set it aside for a bit.
- Finely mince the onion and dice the red bell pepper.
- Add the beef and onion to a large skillet and cook until the beef is cooked and the onions are translucent, about 5-8 mins, then drain the fat. Add the taco seasoning and mix well.
- Add the ground beef mixture, Rotel tomatoes, pinto beans, corn, diced green chilis, and red bell pepper to the bottom of your slow cooker's insert and mix well.
- Spoon the cornbread mixture over the top of the beef mixture and give it a bit of a mix.
- Cook on low for 3-4 hours or until it is puffed up and set in the middle.
- Top with cheese for the last 20-30 mins of cooking time.
- Serve with your favorite toppings.
Video
Notes
CHEF JENN’S TIPS
- Add diced a jalapeño pepper if you like it spicy.
- Use a 12-15 ounce bag of cornbread mix or use 2 6-oz packages. The actual amount of cornbread mix can vary, and the recipe will still work out.
- Can use ground turkey, chicken, or sausage as an alternative.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
