Buckaroo Cornbread Casserole

Buckaroo Cornbread Casserole


  • 2 pounds ground beef
  • 1/2 green bell pepper, diced
  • 1/2 medium onion, diced
  • 2 cans Ro*tel tomatoes, drained
  • 1 can Ranch Style beans, seasoned pinto beans or chili beans
  • 2 packages cornbread mix*
  • 1 can cream-style corn
  • 1 cup shredded cheese of choice

* Use either regular or Mexican-style.


  1. Grease a 9 x 13-inch baking dish.
  2. Season the ground beef and brown along with the bell pepper and onion.
  3. Drain and add drained Ro*Tel and Ranch style beans (or pinto beans or chili beans). Simmer for 10 minutes.
  4. Mix both boxes of cornbread per directions. Add a can of cream-style corn to cornbread mix. Toss in shredded cheese and stir.
  5. Pour half of cornbread mixture into the bottom of the pan, cover with all of the meat mixture, top with more shredded cheese, then pour remaining cornbread mixture on top.
  6. Bake at 350 degrees F or until cornbread is done.

Serve with a simple green salad.

Yield: 8 servings

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