Crock Pot Cornbread Beef Casserole
Experience the ultimate comfort food with this Crock Pot Cornbread Beef Casserole—a hearty, flavor-packed dish that combines tender, seasoned ground beef, black beans, and vibrant veggies topped with a fluffy, golden cornbread crust. This easy slow-cooker recipe is perfect for busy weeknights, offering a hands-off cooking method while still delivering bold, southwestern-inspired flavors thanks to a blend of chili powder and cumin. Finished with a layer of melted cheddar cheese and optional green onion garnish, this casserole is a guaranteed crowd-pleaser. Serve it up for your next family dinner and enjoy a warm, satisfying meal that’s as easy to make as it is delicious! Keywords: Crock Pot, cornbread casserole, ground beef recipes, slow cooker dinners, family-friendly meals.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 15-ounce can Canned diced tomatoes, drained
- 1 8-ounce can Tomato sauce
- 1 15-ounce can Canned corn, drained
- 1 15-ounce can Black beans, rinsed and drained
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1.5 cups Shredded cheddar cheese
- 1 8.5-ounce package Cornbread mix
- 0.33 cup Milk
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
- 2 tablespoons Chopped green onions (for garnish, optional)
Instructions
In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
Add diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onions are softened and translucent.
Stir in the diced tomatoes, tomato sauce, canned corn, black beans, chili powder, cumin, and salt. Cook for an additional 2-3 minutes until well combined. Remove from heat.
Lightly grease the inside of a crock pot with non-stick spray. Spread the beef mixture evenly across the bottom of the crock pot.
Sprinkle shredded cheddar cheese evenly over the beef mixture.
In a medium bowl, prepare the cornbread topping by combining the cornbread mix, milk, egg, and melted butter. Stir until just combined (do not overmix).
Spread the cornbread batter evenly over the cheese layer in the crock pot.
Set the crock pot to low heat and cook for 4 hours, or until the cornbread is golden and cooked through (a toothpick inserted in the center should come out clean).
Once cooked, remove the lid and let the casserole rest for 5-10 minutes before serving.
Optional: Garnish with chopped green onions before serving. Enjoy!
Nutrition Facts
Calories |
3512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.0 g | 236% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 8454 mg | 368% | |
| Total Carbohydrate | 327.6 g | 119% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 90.7 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2032 mg | 156% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3527 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
