This easy Cowboy Casserole is a creamy, hearty weeknight dinner made with seasoned ground beef, bacon, and a fluffy Mexican cornbread topping - all baked together in one pan for easy cleanup.
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Why You'll Love This Recipe
If you love a one-pan dinner that's hearty, creamy, and makes great leftovers, this Cowboy Casserole is about to be on repeat.
You might have seen other cowboy casserole recipes, but this version is a little different. Typically, cowboy casserole has seasoned ground beef, veggies, and some kind of baked topping. Many versions use tater tots, but this one uses Mexican cornbread for a flavorful topping that reheats beautifully.
I'm adding this one to my rotation of easy weeknight dinners - right alongside favorites like Cheesy Chicken Over Rice and French Onion Soup Chicken. With seasoned ground beef, a creamy, cheesy filling, and a fluffy cornbread topping, it's a comforting dinner that comes together with so little effort.
It's comfort food made easy: a creamy beef filling, a fluffy cornbread topper, and the oven does the rest!
Ingredient Notes
- 1 lb ground beef: An 80/20 blend works best for flavor and moisture. If the beef releases more than about 2 tablespoons of grease, drain the excess after browning so the filling doesn't become heavy or oily.
- 1 small onion (about ¾-1 cup finely diced): Dice the onion small so it softens completely and blends into the filling. Large pieces can stay crunchy and overpower the casserole.
- 1 packet taco seasoning (about 2-3 tablespoons): This adds both seasoning and mild thickening. If using homemade seasoning, include 1 teaspoon cornstarch or flour to help bind the filling.
- 1 (10 oz) can Rotel diced tomatoes & green chiles, undrained: The liquid adds flavor and moisture. Do not substitute plain diced tomatoes unless you add ½ teaspoon chili powder or cumin to make up for the missing seasoning.
- 1 (15.25 oz) can whole-kernel corn, drained (about 1½ cups): Drain thoroughly. Extra liquid from corn is a common cause of watery cowboy casserole. Frozen corn can be substituted in the same amount.
- 2.5 oz real bacon pieces (about ½ cup): Use real bacon bits, not the crunchy imitation kind. Because bacon adds salt, wait until the filling is fully combined before adjusting seasoning.
- 8 oz cream cheese, softened and cubed: Some cowboy casserole recipes use canned soup; I decided to go another route to make the sauce super creamy. Cream cheese adds a smooth element that makes for a perfect sauce underneath your cornbread. Cutting the cream cheese into 1-inch cubes helps it melt smoothly into the beef mixture and prevents a lumpy sauce. Full-fat cream cheese will give you the creamiest result.
- 1 cup shredded sharp cheddar cheese (about 4 oz): The sharp cheddar balances the creamy filling so well. For best melting, shred your cheese from a block rather than using the pre-shredded kind - it melts so much smoother!
- 1 (6-9 oz) box Mexican cornbread mix, batter prepared per package directions: Prepare the batter separately before adding (but we're just mixing in milk and eggs here; don't bake it until it's added to the casserole!).
Additions & Substitutions
- Add 1 can (about 15oz) of black beans, drained and rinsed, to the casserole filling for a fiber boost.
- Like spice? Add 1 jalapeno, chopped with seeds removed, during cooking. You can also use hot Rotel for more heat, just as you can use mild Rotel to make it more kid-friendly.
- Some people prefer using tater tots instead of a cornbread topping. While it's not my personal favorite - they tend to get soggy and don't add the texture I'm looking for - it is an option. If you go that route, simply add 2-3 cups of frozen tater tots in an even layer over the top before baking.
- You can use ground turkey instead of ground beef in this recipe; I'd recommend adding 1-2 tablespoons oil (olive, avocado, or vegetable) if you go this route.
How to Make Cowboy Casserole
- Brown the Ground Beef. Preheat the oven to 375°F. Heat a large cast-iron skillet over medium heat and add the ground beef. Cook, breaking it up as it browns, until fully cooked and crumbly. If there's more than 2 tablespoons of grease, drain the excess. Leaving a small amount of fat adds flavor and helps the onions soften without making the casserole greasy.
- Cook the Onion to Build Flavor. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. This step is key for flavor - raw onion won't fully soften in the oven.
- Make the Sauce. Stir in the taco seasoning, undrained Rotel tomatoes and green chiles, drained corn, and bacon pieces. Mix until evenly combined and coated in seasoning.
- Add the Cheeses. Add the softened, cubed cream cheese and stir until completely melted and creamy. Remove the skillet from the heat, then stir in the shredded sharp cheddar just until combined. Adding the cheese off the heat helps prevent a greasy or grainy texture.
- Add the Mexican Cornbread Topping. Prepare the Mexican cornbread batter according to package directions. Pour it evenly over the beef mixture and gently spread into an even layer without stirring it into the filling. This ensures a fluffy topping instead of a dense, mixed-in layer.
- Bake Until Golden and Set. Bake for 18-20 minutes, or until the edges are bubbling and the cornbread topping is set and lightly golden. The cornbread should look set in the center and spring back lightly when tapped. Let rest for 5 minutes before serving to allow the filling to thicken.
Step-by-Step Recipe Video
Leftovers & Storage
Storage: Allow the casserole to cool completely, then transfer leftovers to an airtight container. Store in the refrigerator for up to 3-4 days. Cooling before storing helps prevent condensation, which can make the cornbread topping soggy.
Reheating: One of the reasons this recipe uses a cornbread topping instead of biscuits or tater tots is how well it reheats. Cornbread stays tender without turning mushy. Reheat individual servings in the microwave for 45-60 seconds, adding a brief second burst if needed. For larger portions, cover loosely and reheat in a 350°F oven until warmed through.
Freezing: I don't recommend freezing the fully assembled casserole, as cornbread toppings don't thaw well and can become dense. If you'd like to freeze it anyway, prepare and freeze just the beef filling in a freezer-safe container for up to 2 months. When ready to serve, thaw overnight in the refrigerator, add freshly prepared cornbread batter, and bake as directed.
Leslie's Helpful Tips & Tricks
- Make sure to drain the corn well before adding it to the beef mixture - we don't want a watery filling!
- Let the cream cheese sit at room temperature for 15-20 minutes and cut it into cubes before adding it to the skillet. This helps it melt smoothly into the sauce without leaving lumps.
- Make sure not to mix the beef mixture and cornbread batter before baking. You'll want these to be two distinct layers in the final dish.
- Just before adding your cornbread batter, try a tiny bite of the beef mixture to make sure the seasoning is where you want it. It's much easier to adjust flavor now than after cooking.
- If your skillet is looking a little full when you put it in the oven, place a baking sheet below it to catch any excess drips.
- For this recipe, a 10-12 inch cast-iron skillet will work best. If your skillet is smaller, I recommend transferring the filling to a 9×13-inch baking dish to avoid overflow and uneven baking. (You might notice I had to do that when testing this recipe in the video above - no biggie!)
- Allowing the casserole to sit for about 5 minutes after baking helps the filling thicken and makes it easier to serve.
- If the filling looks loose after adding the Rotel/corn, simmer 2-3 minutes before topping to thicken it up.
FAQ & Troubleshooting
More Yummy Weeknight Dinners
I can't wait to see this one in your next meal plan! If you give it a try, make sure to leave a review ⭐️⭐️⭐️⭐️⭐️ or comment 💭 below.
Cowboy Casserole
Ingredients
- 1 lb ground beef
- 1 small onion (finely diced)
- 1 pack taco seasoning (2-3 tablespoon homemade mix)
- 10 oz Rotel diced tomatoes & green chiles (undrained)
- 15.25 oz canned whole-kernel corn (drained)
- 2.5 oz real bacon pieces
- 8 oz cream cheese
- 1 cup shredded sharp cheddar cheese
- 6-9 oz Mexican cornbread mix (batter prepared according to package directions)
Instructions
- Preheat oven to 375°F. In a large cast-iron skillet over medium heat, brown the ground beef until fully cooked and crumbly. Drain all but 2 tablespoons of grease from the pan.
- Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the taco seasoning, undrained Rotel tomatoes, drained corn, and bacon pieces until evenly combined.
- Add the cubed cream cheese and stir until completely melted and creamy. Remove from heat, then stir in the shredded cheddar cheese until just combined.
- Prepare the cornbread batter according to package directions. Gently pour the batter over the beef mixture in the skillet, spreading it into an even layer without stirring.
- Bake for 18-20 minutes, or until the edges are bubbling and the cornbread topping is set and lightly golden. Let rest for 5 minutes before serving.
Notes
- Drain the corn well so the filling doesn't turn watery (Rotel goes in undrained).
- Brown and drain the beef if there's more than about 2 tablespoon grease left in the skillet.
- Soften + cube the cream cheese (15-20 minutes at room temp) so it melts smooth with no lumps.
- Stir cheddar in off the heat to prevent greasy or grainy cheese.
- Keep layers separate: spread cornbread batter on top-don't mix it into the filling.
- Prevent overflow: use a 10-12 inch cast-iron skillet or transfer to a 9×13 baking dish; set a baking sheet under a full skillet.
- Don't overbake: cornbread is done when set in the center and lightly golden; let rest 5 minutes to thicken before serving.
- Tater tot option: use 2-3 cups frozen tots in an even layer instead of cornbread.
- Turkey swap: ground turkey works-add 1-2 tablespoon oil if it's very lean.
- Storage: refrigerate leftovers 3-4 days; freeze filling only up to 2 months and add fresh cornbread batter when baking.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
