Faith's Cowboy Casserole

Quick to make, hearty enough to hush a hungry cowboy.

This casserole doesn’t take all day, but it sure tastes like it did. With seasoned beef, ranch beans, sweet corn, and a golden cornbread crust, it’s the kind of meal that comes together fast—but delivers slow-cooked comfort in every bite. Faith gave us the blueprint, and now it’s a go-to around here when bellies are empty and time is short.

Prep Time	~20-25 minutes
Cook Time	15-20 Minutes
Serving	6-8

Ingredients

Beef & Bean Base

• 1 lb TriTails Ground Beef
• 1 packet fajita seasoning (or 1 tbsp homemade blend)
• 1 (15–16 oz) can ranch-style beans
• 1 (15–16 oz) can sweet corn, drained
• 1 (15–16 oz) can green beans, drained
• ½ cup diced onion (optional, but recommended)
• 1 cup shredded cheddar or pepper jack cheese (optional but tasty)

Cornbread Topping

• 2 boxes Jiffy cornbread mix (or 1½ cups cornmeal mix of choice)
• 1 egg
• ⅓ cup milk
• ¼ cup sour cream (optional – makes the topping moist and rich)
• 1 tbsp diced jalapeños (optional for heat)
• Pinch of salt

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Instructions

1. Preheat oven to 400°F and spray a 9x13" baking dish or deep cast iron pan with nonstick spray.

2. Cook the beef:
   In a skillet over medium heat, brown the ground beef with diced onion (if using) and fajita seasoning. Drain excess grease if needed.

3. Add the veggies:
   Stir in ranch-style beans, drained corn, and drained green beans. Cook until warmed through, then remove from heat.

4. Optional cheesy layer:
   Pour the beef mixture into your baking dish and sprinkle with shredded cheese for a melty middle layer.

5. Make the cornbread topping:
   In a bowl, mix Jiffy mix with egg, milk, sour cream, jalapeños, and a pinch of salt. Stir until just combined (don't overmix).

6. Assemble:
   Spoon the cornbread batter evenly over the meat and veggie mixture. Use a spatula to spread it gently to the edges.

7. Bake:
   Place the dish in the oven and bake for 15–20 minutes, or until the top is golden brown and a toothpick inserted in the cornbread comes out clean.

8. Cool & Serve:
   Let rest for 5 minutes before serving. Serve with hot sauce, a dollop of sour cream, or chopped green onions if desired.

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💡 Tips from the Ranch

• You can swap the green beans for black beans or pinto beans if you want a chili-style version.
• Want it smoky? Add 1 tsp smoked paprika to the fajita seasoning.
• Want a little spice? Add a can of Rotelto the meat mixture
• Feeding a crowd? Double it and use a large foil tray for easy cleanup.

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Whether you’re feeding the crew after a long day or just need a reliable meal in a pinch, this casserole checks all the boxes. It’s simple, hearty, and full of the kind of flavor that doesn’t leave leftovers.

Say your prayers, kiss the cook, and pass the casserole.