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Portion of cornbread topped beef and bean casserole on white plate with fork.

Cowboy Dinner {Cornbread Beef and Bean Casserole}

Yield: 6 -8 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Ingredients

Beef Mixture:

  • 1 ½ to 2 pounds ground beef or ground turkey
  • ½ cup diced yellow onion
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen corn kernels
  • 1 ½ cups salsa, store bought or homemade
  • 1 (15-ounce) can black, pinto, or white beans, rinsed and drained
  • 1 to 2 cups shredded cheddar cheese

Cornbread Topping:

  • ½ cup (85 g) cornmeal
  • 1 ½ cups (213 g) flour
  • ⅓ cup (71 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup oil
  • 2 large eggs
  • 1 ¼ cup milk

Instructions 

  • Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
  • In a large 12-inch skillet set over medium heat, cook the ground beef, onion, salt and pepper, until the meat is fully cooked. Drain the grease from the pan.
  • Stir in the corn, salsa, and beans. Spread the beef mixture evenly in the prepared pan and set aside.
  • For the cornbread, whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, eggs and milk. Whisk together until just combined (don't over mix).
  • Sprinkle the cheese over the beef mixture. Pour the cornbread batter over the top and spread evenly all the way to the edges.
  • Bake for 40-45 minutes until the cornbread is baked through. A toothpick inserted in the center should come out clean and the top should spring back lightly to the touch. Let the casserole rest for 5-10 minutes before serving.