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It might not be casserole season, but this sweet and savory cornbread cowboy casserole is the perfect weeknight meal that everyone will enjoy. Summer, fall, winter or spring, enjoy it all year round. You will not have anyone complaining. Savory ground beef, mixed with veggies all topped with a sweet cornbread mix. Simply yum! One pan meal ready in minutes.
Table of Contents
Step 1: Prepare the ingredients
Since this is a one pan meal, start by getting all the ingredients prepped, sautéed and ready to mix.
Starting off with the veggies, I used a red bell pepper, yellow onion and minced garlic. Alternative veggies include carrots or hot peppers. It’s all up to you.
Bring the grill to a high direct heat. Stove top and oven will work just as well. Heat up the cast iron skillet, melt some beef tallow or add olive oil. Add the chopped veggies and garlic and sauté until they are soft in texture.
Remove the veggies from the skillet and add in the ground beef. Place the entire beef block onto the skillet to build a crust on the bottom. Season with Dad’s Taco Seasoning and start to break apart the ground beef block. Continue turning until the meat is fully cooked.
Recipe Tip
Leaner alternatives for ground beef are ground chicken, turkey or pork. Adjust based on your dietary preferences.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Add in the cornbread
Remove the skillet off the grill and add in the remaining ingredients or veggies. This includes drained corn, pinto beans and diced tomatoes. Add a handful of shredded cheddar cheese and mix everything together.
For the cornbread mix, I went with a pre-made cornbread mix and mixed the needed ingredients together. Famous Dave’s cornbread mix is a family favorite.
If you have a homemade recipe, I highly recommend using that. For convenience and time management, I decided to go with the boxed version and I can’t complain.
Cover the top of the filled skillet with the corn bread batter. Do not mix with the meat. For an extra punch of flavor, slice thin jalapeno rings and place them around the top.
Step 3: Grill the cornbread cowboy casserole.
Place the entire skillet back on the grill on high heat at 400 degrees or whatever the corn bread instructions state.
Grill for about 20 minutes until the cornbread is golden brown in color.
Remove off the grill and drizzle some hot honey on top. Scoop out a delicious spoonful of this fast and easy meal and enjoy the cornbread cowboy casserole dish. Enjoy!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Similar Recipe Ideas:
Cornbread Cowboy Casserole
Ingredients
- 1 lb Ground beef
- 1 Red bell pepper
- 1 Yellow onion
- 1 Jalapeno
- 1 tbsp Beef tallow or olive oil
- 1 tbsp Minced garlic
- 1 tbsp Dad's Taco seasoning
- 1 tbsp Hot honey
- 1/4 cup Shredded cheddar cheese
- 15 oz Pinto beans can
- 15 oz Sweet corn can
- 10 oz Rotel diced tomato and green chilies
- 1 pkg Cornbread mix
Instructions
- Dice the red bell pepper and yellow onion.
- Bring the grill to a high direct heat. Heat up the cast iron skillet, melt some beef tallow or add olive oil. Add the chopped veggies and garlic and sauté until they are soft in texture.
- Remove the veggies from the skillet and add replace with an entire beef block onto the skillet to build a crust on the bottom. Season with Dad's Taco Seasoning and start to break apart the ground beef block. Continue cooking until the meat is fully cooked.
- Remove the skillet with the meat off the grill and add in the sauteed veggies. Also include drained corn, pinto beans and diced tomatoes. Add a handful of shredded cheddar cheese and mix everything together.Add pinto beans, diced tomatoes and a handful of shredded cheddar cheese. Mix everything together.
- Mix the box cornbread mixture. Cover the top of the filled skillet with the corn bread batter. Do not mix with the meat. For an extra punch of flavor, slice thin jalapeno rings and place them around the top.
- Place the entire skillet back on the grill on high heat at 400 degrees or whatever the corn bread instructions state.
- Grill for about 20 minutes until the cornbread is golden brown in color.
- Remove off the grill and drizzle some hot honey on top.
Great!!!!!!!!
Can’t wait to try it!
Hope you enjoy!
I tried this recipe last night, and it was delicious! My boyfriend absolutely loved it, and we both enjoyed the flavors. However, I noticed a few things that could improve the recipe for future cooks:
Ingredient Instructions: The recipe calls for minced garlic and a can of corn, but it doesn’t specify when to add these ingredients during the cooking process. I ended up adding the garlic with the onions and peppers, and the corn with the other canned goods. While the blog post above the recipe does tell you exactly how to incorporate all the ingredients, it would be helpful if these steps were included directly in the recipe instructions for easier reference.
Reincorporating Ingredients: After cooking the diced onions and peppers, the recipe instructs you to remove them but doesn’t mention when to put them back into the dish. I re-added them when I added the canned goods, but clearer guidance here would improve the overall flow.
Overall, the dish was a hit! The instructions just need a few tweaks for better clarity and flow.
I always appreciate honest feedback. Went ahead and made the instructions more clear. Thanks!
I added sour cream as a side condiment and I highly recommend this recipe.
YUM!
Amazing recipe!!
Awesome!! Glad you liked it.
I use this recipe every time I make cornbread now and it’s the best I’ve ever had and everyone else in the family and at my bar and dinner love it as well thanks for the best recipe I could have ever gotten
That’s awesome! Glad you like it and thanks for sharing.