Cowboy cornbread casserole with Jiffy corn muffin mix is the bomb! A chili pie with beans that can be mild or as spicy as you’d like too. With ground beef, like our Jiffy tamale pie, it’s a kid fave.
If you weren’t served cowboy cornbread casserole with Jiffy growing up, you missed out. Not to worry though because we have you covered and will show you how to make this super easy ground beef recipe right here. (affiliate links present)
Cornbread Chili Casserole
This one is similar to our easy sloppy joe casserole dish except that this one has beans inside and doesn’t have as much heat to it. Of course you could make it spicy if you wanted to quite easily, that can be adjusted to your preference. Here is what we used to make it this time.
As with any other sort of casserole, you should use what you have on hand because those dishes are kinda’ like dump it together and go meals. I think everything my Grandma made was like this. “What needs to be used up in the fridge and pantry, okay let’s try to bake it together and see” if you know what I mean.
Chili Casserole with Cornbread
You could call this a chili cornbread casserole of sorts. The base of it are based off of our 5 ingredient Crockpot chili that has been popular ever since I started blogging. We seriously make this a few times a week because everyone loves it and it’s cheap. If I have leftovers I might make this the next day.
Call that a win, two meals in one essentially. You’d just need a box of cornbread mix for the top on day 2. If you want to give it some heat you could follow our Jiffy Mexican cornbread recipe and use that instead of it “plain”.
- Ground beef or sausage, cooked and drained
- A can of kidney beans 15 oz, drained and rinsed
- Chili powder, more or less depending on heat level.
- could use red pepper flakes, cayenne and/or dry Sriracha instead
- Ground cumin and garlic powder
- Diced tomatoes or can of Rotel for a spicier version, some prefer barbecue sauce
- Salt and pepper
- 8.5 oz Jiffy corn muffin mix or cornbread mix in box
- 1 egg
1/3 c milk 2% or whole is necessary to make the batter as directed. You could use lactose free or almond milk for a dairy free version. I have done this to make our Jiffy layered cornbread salad too and you wouldn’t know the difference.
Jiffy Cornbread Casserole
Once you have the mixture for the bottom all folded together you just mix the batter as directed on the back of the box and pour that right over. By the time the breading is baked and golden brown on the top the beans will be warmed and everything will be ready to eat.
Fritos Cowboy Cornbread Casserole
Ok so another variation is some people like to lightly crush this popular chip and fold into the batter before pouring it on. That will add more texture of course but will soften more than right out of the bag. 3/4 of a cup is plenty if you want to give that a whirl in there.
Cowboy Cornbread Casserole with Rotel
And yet another alteration if you want spicy all the way in there. Instead of a can of diced tomatoes, use Homemade Rotel instead! If you have never used this it is basically petite diced tomatoes with finely chopped green chiles and/or jalapenos too. Needless to say this will make it spicy, unless you choose the mild can.
Cornbread Casserole with Ground Beef
There is a printable recipe card at the bottom of this post you can print and follow. Of course we love “seeing you” so you can instead come back every time you want to make this. If you make a tweak to this that turns out great as well let us know so we can try it too next go around.
- In a skillet over medium high heat cook your meat until it is no longer pink.
- Preheat your oven to 350 degrees F. Spray the inside of your pie plate with nonstick spray. In a large bowl combine the cooked beef, tomatoes, beans, and seasonings.
- Stir to combine meat mixture and transfer to the prepared pie plate.
- In another bowl, combine the Jiffy cornbread boxed mix with necessary ingredients to make cornbread mixture; egg, and milk until well blended.
- if you use another brand, add ingredients needed at the back of that box to create the batter
- Pour the cornbread batter over the chili pie and spread in an even layer.
Bake for about 25 to 30 minutes or until the corn bread is cooked through and is golden brown on the top. Serve with desired toppings like chives, sour cream, salsa, etc. It’s kinda’ the same idea as Crockpot shepherds pie with the breading on the top, meat on the bottom.
I hate wasting food and yes you can reheat cornbread chili pie the next day. Store leftovers in an airtight container in your fridge. Reheat in a bowl in microwave for 45 seconds – 1.5 minutes to warm it all. If you want the top crispy, instead put into a springform pan in air fryer at 400 F for 4 min.
Chili Jiffy Cornbread Casserole
Want to amp it up before serving even more?? Sprinkle shredded cheese on the top during the last few minutes in the baking dish while it’s baking! You can serve this as is or if you do want a side of some kind, our honey butter skillet corn is great.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Cowboy Cornbread Casserole
- 1 lb ground beef or sausage, cooked and drained
- 1 can kidney beans 15 oz, drained and rinsed
- 1 can diced tomatoes 14 oz, or Rotel
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/8 tsp cayenne pepper
- 1 pinch salt and pepper
- 8.5 oz Jiffy corn muffin mix or cornbread mix in box
- 1/3 c milk 2% or whole
- 1 egg
- In a pan over medium high heat cook your meat until it is no longer pink. You could add finely diced onions too so they soften slightly together.
- Preheat oven to 350 degrees F. Spray pie plate with nonstick spray. In a large bowl combine the cooked beef, tomatoes, beans, and seasonings. Stir to combine and transfer to the prepared pie plate.
- In another bowl, combine the Jiffy cornbread mix with necessary ingredients to make batter; egg, and milk until well blended (or ingredients needed to create the batter, follow back of box to prepare).
- Spoon the cornbread batter over the chili mix and spread in an even layer. Bake for 25 to 30 minutes or until the corn bread is cooked through. Serve with desired toppings like chives, sour cream, salsa, etc.