Cowboy Casserole
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.
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
Calories: 549kcalCarbohydrates: 39gProtein: 32gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 94mgSodium: 1619mgPotassium: 555mgFiber: 4gSugar: 11gVitamin A: 844IUVitamin C: 10mgCalcium: 316mgIron: 3mg
