If you’re looking for a comforting, hearty dish that’s perfect for weeknights or family gatherings, this cornbread ground beef casserole has you covered! With layers of savory ground beef, melty cheese, and fluffy cornbread, it’s a crowd-pleaser that brings together classic flavors in one delicious bake. Plus, it’s a quick, one-pan meal that saves time without sacrificing taste.

Cornbread Ground Beef Casserole

This recipe is a hit for anyone who loves that irresistible mix of slightly sweet cornbread with the savory, spiced beef layer underneath. Adding a can of diced tomatoes with green chilies (like Rotel) gives it a touch of zest and depth that pairs perfectly with the Colby Jack cheese. And for a little twist, feel free to swap in roasted tomatoes if you prefer a milder flavor.

Not only is this casserole easy to put together, but it’s also super adaptable to fit different tastes. You can swap in your favorite cheese, adjust the spice level, or even add in some extra veggies to make it your own. Whether you’re a seasoned cook or just looking for something simple to make, this cornbread ground beef casserole is a recipe you’ll want to come back to again and again!

What You Will Love About This Recipe

This cornbread ground beef casserole is the ultimate comfort food! It’s packed with flavors that everyone loves—juicy, seasoned ground beef, gooey melted cheese, and a sweet, fluffy cornbread topping that bakes to perfection. What really sets it apart is the combination of creamy and savory layers that make each bite rich and satisfying.

People will love how the slightly spicy kick from the tomatoes with green chilies balances perfectly with the mild cornbread, creating a warm, cozy dish that’s ideal for family dinners or gatherings. Plus, it’s easy to customize—swap in your favorite cheeses, add extra veggies, or spice it up a bit more to make it uniquely yours.

This casserole is not only delicious but also easy to make, which makes it perfect for busy weeknights. And the best part? It’s all baked in one dish, so cleanup is a breeze! This is a recipe you’ll want to keep on rotation, especially as the weather cools down.

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

Enhance the Meat Flavor
Browning the ground beef with a touch of garlic powder and smoked paprika really elevates the flavor. You can also add a little Worcestershire sauce or soy sauce for an extra savory kick. Make sure to drain any excess grease after cooking to prevent a soggy casserole.

Choose Your Heat Level
For a mild casserole, use plain diced tomatoes instead of the Rotel with green chilies. If you love some spice, keep the Rotel or even add a few slices of fresh jalapeños or a sprinkle of red pepper flakes.
Layer Carefully for the Perfect Texture
Spread the cornbread mixture evenly in the pan before layering the beef mixture on top. This helps the casserole cook evenly. Try not to mix the cornbread and meat layers—this will keep a clear distinction between the fluffy cornbread and the hearty beef filling.
Experiment with Cheese
While Colby Jack is a great choice for its meltiness and flavor, you can try mozzarella for a gooey, mild finish or sharp cheddar for extra bite. Sprinkle some cheese on top of the cornbread layer before baking for a golden, cheesy crust.
Make It Ahead
You can assemble the casserole up to a day in advance, cover it tightly, and store it in the fridge. Just pop it in the oven when you’re ready to bake. This makes it ideal for meal prep or holiday gatherings.
Add a Fresh Garnish
Once baked, top the casserole with fresh green onions, chopped parsley, or a dollop of sour cream. These add a pop of color and a bit of freshness that balances the rich, cheesy layers.
Leftovers and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover the casserole with foil and warm it in a 350°F oven for about 15 minutes. This helps keep the cornbread from drying out.

FAQs

Absolutely! You can swap the ground beef with ground turkey, chicken, or even pork. Just keep in mind that leaner meats like ground turkey may have less fat, so adding a splash of olive oil while browning can help maintain the casserole’s rich flavor.

Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for a minute or two until heated through.

Yes, you can! For best results, bake the casserole and let it cool completely. Wrap it tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven.

Yes, this casserole can be made a day ahead. Simply prepare it as instructed, cover it tightly, and store it in the refrigerator. When you’re ready to bake, allow it to come to room temperature for about 15-20 minutes, then bake as directed.

Cornbread Ground Beef Casserole

Name: Cornbread Ground Beef Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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:

Serving Size:

1
Amount Per Serving: Calories: 355Total Fat: 22gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 114mgSodium: 872mgCarbohydrates: 18gFiber: 1gSugar: 6gProtein: 22g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Cornbread Ground Beef Casserole