Description
This Easy Cowboy Cornbread Casserole is the perfect comfort food made right in your crockpot. It combines ground beef, pinto beans, corn, taco seasoning, and Rotel tomatoes, all topped with a fluffy cornbread layer. Perfect for busy weeknights and potlucks!
Ingredients
Scale
- 1 1/2 pounds ground beef (or ground turkey)
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15.25 oz) whole kernel corn, drained
- 1 packet taco seasoning
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 1 cup shredded cheddar cheese
- 1 package (15 oz) cornbread muffin mix
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
Instructions
- Heat a large skillet over medium heat and brown the ground beef. Drain any excess grease.
- Transfer the cooked beef to the crockpot. Add pinto beans, corn, Rotel tomatoes, and taco seasoning. Stir to combine.
- In a bowl, mix the cornbread muffin mix, egg, milk, and vegetable oil until just combined.
- Pour the cornbread batter evenly over the beef mixture in the crockpot.
- Cover and cook on low for 3-4 hours or high for 1.5-2 hours. Check doneness with a toothpick.
- Let cool slightly before serving. Garnish with cheese, sour cream, or avocado if desired.
Notes
For a spicier version, use hot Rotel or add jalapeños. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
Keywords: cowboy cornbread, crockpot casserole, easy slow cooker meals