Cornbread Ground Beef Casserole
This easy-to-make cornbread ground beef casserole is a staple in our home as it combines easy ingredients that you probably have one hand to make the most flavorful hearty meal that you can enjoy in less than an hour. The best news is it will easily feed a crowd of hungry teenagers with just one dish!
Cornbread Ground Beef Casserole
The other day I shared with you our ground beef casserole and you all went crazy, so I decided it was time to share another easy dish, this Cornbread ground beef casserole. Let me tell you, you are going to love it!
It is so easy to make and loaded with so much flavor as it combines ground beef, onions, tomatoes, and seasonings that are then topped with cornbread and cheese. It is the perfect comfort dish to enjoy every night of the week.
How to Make Cornbread Ground Beef Casserole
- Preheat oven to 350 degrees F
- Butter a 9 x 13 bake dish
- In a pan, 12-inch, over medium heat, add about 1 teaspoon of olive oil (it helps soften up the onions) and cook the onions until they are translucent. Add the ground beef and the seasoning and mix until seasonings are distributed throughout the mixture.
- With a heat-proof spoon, keep cooking and mixing until the meat is all cooked, and no more pink. While mixing, using the spoon, break the meat into pieces.
- Once all cooked, add the cream of chicken, diced tomatoes, and sour cream and half, approximately 1 cup, of Colby Jack cheese.
- Mix until all blended. Set aside
- In a large mixing bowl, pour the 2 boxes of Jiffy Corn Muffin Mix, and add milk and eggs.
- Mix with a hand mixer or whisk until all combined.
- Pour the cornbread mixture into the prepared 9 x 13. Spread evenly.
- Carefully add a spoonful of the meat mixture on top of the cornbread. Don’t mix.
- Spread the remaining cup of shredded cheese evenly on top of the meat.
- Bake in the preheated oven for 30-35 minutes until the cheese is melted and the edges of the cornbread are set. So if you insert a toothpick where the cornbread is, no meat, it will come out clean.
- Serve and Enjoy!
Tips Tricks and FAQs
- While this recipe calls for ground beef, you can use ground sausage, or ground chicken if you prefer. You may want to adjust the seasonings if you change the type of protein.
- Add a teaspoon of olive oil or butter when you are sauteing the onions. This helps them to be full of flavor. You want to ensure you cook them slowly and not at a hot temperature or they may burn.
- If you prefer, you can omit the tomatoes and add corn instead.
- Does your family love cheese? Feel free to add more. Mix in up to 2 cups of cheese with your meat mixture. I would not add any extra to the top because it will change the consistency of the cornbread mix.
Storage
You will want to store your leftovers in the fridge for up to 5 days in an airtight container.
When you reheat your cornbread ground beef casserole you will want to reheat a portion at a time. Place it in a microwaveable safe dish and heat until warm.
You can also add it to a ramekin and add a little shredded cheese and cook in the air fryer for about 3-4 minutes.
Technically you can, but I don’t recommend it. If you do, keep a very close eye on the dish so it does not burn because not all the cornbread will be covered with cheese and it will burn very quickly.
We love to serve this with a side salad, or a vegetable side like corn or asparagus.
Cornbread Ground Beef Casserole
This easy to make cornbread ground beef casserole is a staple in our home as it combines easy ingredients that you probably have one hand to make the most flavorful hearty meal that you can enjoy in less than an hour. The best news is it will easily feed a crowd of hungry teenagers with just one dish!
Ingredients
- 1/3 cup chopped onion (I used sweet onion, but you can use white or red onion)
- 1 pound of ground beef (I used ground chuck 80/20)
- 1 teaspoon garlic powder (I prefer garlic powder over onion powder as I found out it brings a hint of sweetness to the dish)
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon smoked paprika (you can also use sweet paprika, just keep in mind it may change the final flavor slightly)
- 1 can (10.5 oz.) of cream of chicken
- 1 can (10 oz.) of diced Rotel tomatoes with green chilies, drained (If you don’t want the added spice, you can use a can of diced tomatoes or even roasted/fire-roasted tomatoes from Hunt’s)
- 1/3 cup sour cream
- 2 cups shredded cheese, divided (I used Colby Jack, but you can use Mozzarella, Gouda)
- 2 boxes (8.5 oz. each) of Jiffy Corn Muffin Mix
- 2/3 cup milk
- 2 eggs
Instructions
- Preheat oven to 350 degrees F
- Butter a 9 x 13 bake dish
- In a pan, 12-inch, over medium heat, add about 1 teaspoon of olive oil (it helps soften up the onions) and cook the onions until they are translucent. Add the ground beef and the seasoning and mix until seasonings are distributed throughout the mixture.
- With a heat-proof spoon, keep cooking and mixing until the meat is all cooked, no more pink. While mixing, using the spoon, break the meat into pieces.
- Once all cooked, add the cream of chicken, diced tomatoes, and sour cream and half, approximately 1 cup, of Colby Jack cheese.
- Mix until all blended. Set aside
- In a large mixing bowl, pour the 2 boxes of Jiffy Corn Muffin Mix, and add milk and eggs.
- Mix with a hand mixer or whisk until all combined.
- Pour the cornbread mixture into the prepared 9 x 13. Spread evenly.
- Carefully add a spoonful of the meat mixture on top of the cornbread. Don’t mix.
- Spread the remaining cup of shredded cheese evenly on top of the meat.
- Bake in the preheated oven for 30-35 minutes until the cheese is melted and the edges of the cornbread are set. So if you insert a toothpick where the cornbread is, no meat, it will come out clean.
- Serve and Enjoy!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 355Total Fat: 22gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 114mgSodium: 872mgCarbohydrates: 18gFiber: 1gSugar: 6gProtein: 22g
