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Cowboy Casserole

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner
Cuisine: american
Servings: 6
Calories: 647kcal
Author: jodiemo


  • 1 T butter
  • 1/2 cup chopped onion
  • 1 pound ground beef
  • 2 T taco seasoning or chili seasoning
  • 1/2 t. salt
  • 1/4 t. pepper
  • pinch of red pepper flakes
  • 2 cans pinto beans rinsed and drained
  • 1 can diced tomatoes

For the cornbread topping;

  • 3/4 cup yellow cornmeal
  • 1/4 cup AP flour
  • 2 t. baking powder
  • 1/2 t. salt
  • 1/4 t. pepper
  • 1 egg
  • 1/2 c. sour cream or yogurt
  • 2 T melted butter
  • 1 cup corn kernels
  • 1 1/2 cups shredded cheddar


  • Preheat oven to 400. Spray casserole dish with cooking spray. In skillet saute onion in a pat of butter. Add beef and brown. Stir in taco or chili seasoning. ( You can substitute leftover ground beef for this step). Add beans, tomatoes, red pepper flakes, and salt and pepper combine and pour into casserole dish.
  • Next, combine cornmeal, flour, baking powder, salt and pepper in mixing bowl. In a seperate bowl, mix egg and sour cream or yogurt until smooth. Stir in butter, corn, and 1/2 cup cheese. Add the wet mix to the dry ingredients and stir until just combined.
  • Spoon the batter around the edges of the casserole. Leave the middle open.
  • Sprinkle remaining cheese all over.
  • Bake for 20-30 minutes until cornbread is lightly browned and beans are nice and bubbly.


Calories: 647kcal | Carbohydrates: 48g | Protein: 31g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 136mg | Sodium: 989mg | Potassium: 944mg | Fiber: 10g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 9.3mg | Calcium: 352mg | Iron: 5.5mg