Cheesy Beefy Cornbread Casserole
Beefy Cornbread Casserole is a simple and filling supper! Seasoned ground beef with salsa and cornbread mix with melty cheese. So good!
A DELICIOUSLY SIMPLE CASSEROLE
I know, I know – casseroles ain’t the prettiest thing in the world but they sure do taste good. They are so comforting, right? And what is more comforting than cornbread? I’m using my favorite Martha White Cornbread and combining it with seasoned ground beef and topping it all off with gooey cheese.
FAMILY-FAVORITE COMFORT FOOD
This is comfort food at its finest. If you haven’t tried my Cornbread Chicken Casserole yet, you should definitely check it out. Oh, and this Cornbread Taco Bake is a family favorite too!
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST)
- ground beef
- small onion
- garlic
- salsa
- Martha White Yellow Cornbread Mix
- water
- cream style corn
- shredded Mexican-style cheese
- pickled jalapeños
HOW TO MAKE EASY BEEFY CORNBREAD CASSEROLE:
Preheat oven to 425f degrees. Spray a 9×13-inch baking dish with non-stick cooking spray. In a large pan, brown ground beef with onions and garlic. Drain excess grease.
Put back in pan and stir in salsa.
Prepare one packet of Martha White Yellow Cornbread mix with ⅔ cups water. Stir well then add ½ can cream style corn.
Mix well then pour evenly into prepared baking dish.
Spread ground beef mixture on top of cornbread mixture.
Prepare second packet of Martha White Yellow Cornbread mix with ⅔ cups water. Stir well then add ½ can cream style corn. Mix well then pour evenly on top of ground beef mixture.
Top with shredded cheese. Then evenly place pickled jalapeno slices on top.
Cover with aluminum foil and cook for 15 minutes.
Then remove foil and cook for an additional 10 minutes.
Slice and serve with sour cream, pico de gallo or salsa!
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Cheesy Beefy Cornbread Casserole
Ingredients
- 2 pounds ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 16 ounce jar salsa
- 2 (6.5 ounce) packets Martha White Yellow Cornbread Mix divided use
- 1 ⅓ cups water divided use
- 14.75 ounce can cream style corn divided use
- 2 cups shredded Mexican-style cheese
- 16 slices pickled jalapenos
- Optional toppings: sour cream, pico de gallo, salsa
Instructions
- Preheat oven to 425F degrees. Spray a 9×13-inch baking dish with Crisco no-stick cooking spray.
- In a large pan, brown ground beef with onions and garlic. Drain excess grease.
- Put back in pan and stir in salsa.
- Prepare one packet of Martha White Yellow Cornbread mix with ⅔ cups water. Stir well then add ½ can cream style corn.
- Mix well then pour evenly into prepared baking dish.
- Spread ground beef mixture on top of cornbread mixture.
- Prepare second packet of Martha White Yellow Cornbread mix with ⅔ cups water. Stir well then add ½ can cream style corn. Mix well then pour evenly on top of ground beef mixture.
- Top with shredded cheese. Then evenly place pickled jalapeno slices on top.
- Cover with aluminum foil and cook for 15 minutes.
- Then remove foil and cook for an additional 10 minutes.
- Slice and serve with sour cream, pico de gallo or salsa!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This looks so yummy! I can’t wait to try. Is it really only 3/carbs per serving?
Andrea, I wouldn’t trust my nutritional calculator – it does it automatically and really is for general information purposes only. If you have a trusted recipe calculator, please use that if you need it for dietary or health purposes 🙂 If you do need to keep the carbs low – there are gluten free cornbread options out there now!
Just made this, thanks for the great recipe! I had to modify slightly with what I had on hand during lockdown. I halved the recipe and used 1/2 package of Bob’s Red Mill cornbread mix and followed package directions, as I didn’t have the creamed corn. I put half of cornbread on bottom of 8×8 glass dish, topped with some thawed corn, the beef mixture as as made in recipe, more thawed corn and then the rest of the cornbread mixture. Then I topped with pre-sliced cheddar cheese slices and the pickled jalapenos. Baked as directed and served with sour cream and more salsa and hot sauce. It was fantastic, both hubby and I enjoyed it. 🙂
Thank you for posting how you made this during lockdown with what you had on hand. I have the same ingredients so I am going to following your directions tonight.
Thank you! Easy recipe and My family enjoyed it!! I made a few changes -instead of salsa( I gave one picky eater that’s not a hot sauce kid) I used can of diced tomatoes and added taco seasoning and I let this all simmer real good for about half hour, also added 1 can cut green beans and I cut pretty small& drained( so I could get some hidden veggies in for my kiddos!) and also added a a can ranch beans drained it was great! Maybe next time I’ll just omit the beans as it was a pretty heavy meal. It turned out great thank you!!
I love how you took this recipe and made it your own! Woo hoo!! Thanks so much for coming back to comment!
Made it…added green chili’s, green onions and black olives..delish!!!!
Ooooh, I love those additions Leda! Great idea!
I need more recipes like this in my back pocket for when it’s a crazy night and we have no groceries and i don’t know what else to make!
What an awesome idea. I buy ground beef and chicken in 5lb bulk bags and have always divided it up ready to cook and stored in the freezer, but pre-cooking would save so much more time. Have you found that the cooked/reheated meat does or doesn’t absorb your spices as well? That would be my only concern, although I think you could avoid the bland meat scenario by putting some garlic, salt, pepper and some other “general” seasonings (parsley, minced onion) in there when you cook in the crock pot. I would think these are common enough to most things you do with the finished meat that you wouldn’t endanger the final dinner product.
Hi Moses, yes, cooking the ground beef and freezing ahead of time is a huge time saver. You definitely want to season the meat in the crock pot. However, if you are concerned about the seasoning clashing with your other recipes, just use salt and pepper. When you go to reheat the beef, you can add it to a pan or pot, add a little water or beef broth to kind of rehydrate the meat a little, then add seasonings. the liquid will be absorbed by the meat and it will soak up those seasonings at the same time. Hope that helps!
Try adding a can of Ranch Style beans to beef mixture.
Yum!! Sounds so good!
Made this amazing dish just as suggested and added mushrooms Into it.
myself,my family n friends. Loved it…thank you …..
Sign a mother on a budget
This was good, and my family enjoyed it.
Also, in case anyone is wondering (like I was), the cornbread comes out perfectly fine mixed with the water and no milk nor eggs.
I did not have creamed corn, which is sweet, so I used regular corn and added sugar to the cornbread .
Will be making this again!
Thank you for posting. That is how I was going to make it .
I always add sugar to my cornbread. Always.
I”m a little confused. When making the cornbread mixture – are you substituting the 2/3 cup of milk for 2/3 of water or do you use both?? Very confused. Thanks!
Your Replacing. Sorry for the lateness. Should’ve looked on here earlier. 🙂
How do you triple this recipe. About 50 people?
I would multiply each measurement by three!
I made it but didn’t have enough cornbread so instead of cornbread on top I just put cheese and baked it. Amazing
I’m glad you were able to make it work for you!
Easy to make. Hubby loved it.