Name: Chili Cornbread Casserole with Ground Beef Recipe
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Cuisine: American
Ingredients: Cooking spray; 1 pound lean ground beef; 1 small yellow onion, diced (1 cup); 1 small bell pepper, any color, diced (1 cup); 1 small jalapeno, diced (seeds and membranes removed for less heat); 3-4 garlic cloves, minced (1 ½ tablespoons); 1 tablespoon + 1 teaspoon chili powder; 2 teaspoons ground cumin; 1 ½ teaspoons dried oregano; ¾ teaspoon fine salt; ¼ teaspoon black pepper; 1 (15-ounce) can tomato sauce; 1 (14-ounce) can diced fire-roasted tomatoes; 1 (15-ounce) can pinto beans or black beans, drained and rinsed; 3 tablespoons tomato paste; 1 cup frozen corn; ¾ cup yellow cornmeal; ¾ cup all-purpose flour (use 1:1 gluten-free baking flour blend if needed); 2 tablespoons brown sugar; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon fine salt; ½ cup milk of choice (2% recommended); 1 large egg; 2 tablespoons avocado oil; ½ teaspoon white vinegar; ¾ cup shredded sharp cheddar cheese; Optional toppings: 2 tablespoons sliced jalapeno, sour cream, fresh cilantro, diced avocado, sliced jalapeno and/or lime wedges

There’s something utterly comforting about a warm, hearty casserole that brings a bit of spicy kick and a sweet, tender cornbread crust all in one dish. This Chili Cornbread Casserole with Ground Beef Recipe hits all those notes perfectly and makes for an easy, satisfying meal that feels like a big, cozy hug.

A white pan filled with seven round chicken patties covered in melted golden yellow cheddar cheese, each topped with a slice of green jalapeño and scattered small green cilantro leaves. The patties sit on a dark red, thick tomato and bean sauce with a chunky texture. Around the pan are small bowls, one with green avocado pieces and another with white sour cream, placed on a white marbled surface. A woman’s hand holds a silver spoon resting on the edge of the pan near the top right. In the bottom left, white plates hold green lime wedges, and a gray and white striped cloth is partly visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chili Cornbread Casserole with Ground Beef Recipe
Top Tip
How to Serve Chili Cornbread Casserole with Ground Beef Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chili Cornbread Casserole with Ground Beef Recipe

Why You'll Love This Recipe

I first made this casserole on a chilly evening when I craved something filling but not fussy. It quickly became a favorite for weeknight dinners thanks to its layered flavors and easy one-pan cleanup. You’ll find every bite loaded with cozy warmth and a satisfying mix of textures that feel like a celebration on your plate.

Hearty & Flavorful: Combines a spicy, savory chili base with sweet, tender cornbread topping for perfect balance.
One-Dish Wonder: Everything cooks in one skillet, making cleanup effortless—a total win.
Customizable Heat: You control the spice with jalapeños, so it works for mild or fiery preferences.
Great for Leftovers: This casserole tastes even better the next day, so you get extra meals out of one prep.

Ingredients & Why They Work

Each ingredient in this Chili Cornbread Casserole with Ground Beef Recipe plays a role in creating layers of flavor and texture. From the lean ground beef that adds protein to the combination of spices that bring that classic chili warmth, and the sweet cornbread topping that rounds it all out perfectly.

Flat lay of one raw pound of lean ground beef, a small diced yellow onion, a small diced red bell pepper, a fresh whole green jalapeño pepper, three peeled garlic cloves, a small white ceramic bowl of chili powder, a small white ceramic bowl of ground cumin, a small white ceramic bowl of dried oregano, a small white ceramic bowl of fine salt, a small white ceramic bowl of black peppercorns, a small white ceramic bowl of smooth tomato sauce, a small white ceramic bowl of diced fire-roasted tomatoes, a small white ceramic bowl of rinsed pinto beans, a small white ceramic bowl of thick tomato paste, a small pile of frozen yellow corn kernels, a small white ceramic bowl of yellow cornmeal, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of brown sugar, a small white ceramic bowl of baking powder, a small white ceramic bowl of baking soda, a small white ceramic bowl of fine salt, a small white ceramic bowl of 2% milk, one whole uncracked large brown egg, a small white ceramic bowl of avocado oil, a small white ceramic bowl of white vinegar, a small pile of shredded sharp cheddar cheese, fresh cilantro sprigs, diced avocado chunks, lime wedges, and a few sliced jalapeño rings — all ingredients fresh and natural, perfectly arranged in balanced symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean Ground Beef: Provides a hearty base without too much fat, ensuring the chili stays rich but balanced.
Yellow Onion & Bell Pepper: Add sweetness and subtle crunch, keeping the texture interesting.
Jalapeño: Offers just the right amount of heat—removing seeds tempers the spice if you prefer mild.
Garlic: Deepens the savory flavor, making the chili truly comforting.
Chili Powder, Cumin & Oregano: The essential spices that give this dish its classic southwest vibe.
Tomato Sauce & Fire-Roasted Tomatoes: Create a savory, slightly smoky base that complements the spices beautifully.
Pinto or Black Beans: Add fiber and an earthy bite that pairs perfectly with the meat and spices.
Frozen Corn: Adds bursts of sweetness and ties the cornbread theme together.
Cornmeal & Flour: The foundation of the cornbread topping — use gluten-free flour if needed for a simple swap.
Brown Sugar: Balances the spice with a hint of sweetness in the cornbread.
Baking Powder & Soda: Help the cornbread rise light and fluffy.
Milk, Egg & Avocado Oil: Combine to create a tender, moist cornbread texture.
White Vinegar: A secret ingredient that brightens the cornbread and helps activate the baking soda.
Sharp Cheddar Cheese: Melts into the top, adding gooey richness and a punch of flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this casserole based on what I have at home or what mood I’m in. It’s super forgiving and totally adaptable, so don’t be shy about making it your own.

Variation: I sometimes swap ground turkey for beef when I want something leaner, and it still tastes amazing. Also, adding black beans instead of pinto changes the flavor profile subtly but deliciously.
Dairy-Free Option: Use a plant-based milk and skip the cheese or use a dairy-free alternative to keep it friendly for lactose intolerance.
Spice Level: If you enjoy more heat, leave the jalapeño seeds in or add a dash of cayenne to the chili mixture.
Seasonal Twist: Roasting the bell peppers instead of sautéing adds a smoky, deeper flavor perfect for fall and winter dinners.

Step-by-Step: How I Make Chili Cornbread Casserole with Ground Beef Recipe

A close-up image shows a large white pot filled with thick chili, made of small chunks of brown meat, red beans, yellow corn, and red tomato pieces lying in a rich, red sauce. On top of the chili, there are three dollops of light beige, grainy polenta batter, with one dollop being held by a silver spoon above the chili. In the background, there is a clear glass bowl with more of the pale polenta mixture, all set on a white marbled surface. The scene is bright with natural light and focuses mainly on the pot and spoon. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Beef and Sauté the Veggies

I start by heating up a large oven-proof skillet and spritzing it with cooking spray so nothing sticks. Then, add the ground beef, diced onion, bell pepper, jalapeño, and garlic. Stir often and break the meat up with your spatula — this usually takes about 8-9 minutes. You’re looking for browned beef and softened veggies. Don’t rush this step; it builds the flavor base for your casserole.

Step 2: Spice It Up and Simmer the Chili Base

Once the meat and veggies have browned, sprinkle in the chili powder, cumin, oregano, salt, and pepper. Give everything a good stir so the spices coat the mix evenly. Then pour in the tomato sauce, fire-roasted tomatoes, beans, tomato paste, and frozen corn. Stir it all together and bring it close to a boil. Lower the heat, cover, and let it simmer for 8 minutes, then uncover for another 4 minutes to thicken the mixture.

Step 3: Prepare the Cornbread Topping Batter

While the chili simmers, mix the flour, cornmeal, brown sugar, baking powder, baking soda, and salt in a medium bowl. Then add the milk, egg, avocado oil, and white vinegar and stir just until smooth. Don’t overmix the batter here — a few lumps are totally fine and help keep your cornbread tender.

Step 4: Assemble and Bake

Drop the cornbread batter in 6 to 8 mounds across the simmering chili. If you like spice, top each mound with a jalapeño slice. Pop the skillet into a preheated 400℉ oven and bake for 10 minutes. Take it out, sprinkle sharp cheddar cheese over the cornbread, then back in the oven for another 6-8 minutes or until a toothpick poked into the cornbread comes out clean.

Step 5: Rest and Serve

Let the casserole rest about 10 minutes after baking to let the flavors settle and avoid burning your mouth! Serve with sour cream, fresh cilantro, diced avocado, sliced jalapeños, or lime wedges for brightness. I practically live for that cool, creamy contrast next to the spicy chili and sweet cornbread.

Top Tip

Having made this Chili Cornbread Casserole with Ground Beef Recipe multiple times, I’ve found a few tricks that take it from good to unforgettable. These small adjustments saved me from common slip-ups and bring out its fullest flavor and texture.

Don’t Skip the Simmer: Letting the chili simmer with the lid on first, then uncovered, thickens the sauce nicely without drying it out.
Gentle Batter Mixing: Overmixing your cornbread batter can make it tough—stir just until combined for tender results.
Use an Oven-Proof Skillet: It’s a game-changer for going straight from stovetop to oven, saving you dirty dishes and making it easier to serve.
Rest Before Serving: I learned resting helps the casserole firm up, making individual portions neater and the flavors even better.

How to Serve Chili Cornbread Casserole with Ground Beef Recipe

Chili Cornbread Casserole - Serving Suggestion

Garnishes

I always top mine with sour cream for that creamy coolness and fresh cilantro to brighten the flavors. Diced avocado adds buttery texture, while extra jalapeño slices give a spicy kick. Lime wedges on the side are a personal favorite—they add just the right zing when squeezed over.

Side Dishes

This casserole is a complete meal but pairs exceptionally well with a simple green salad dressed in citrus vinaigrette or steamed broccoli for a fresh veggie balance. Corn on the cob or roasted sweet potatoes also complement the warm, hearty flavors beautifully.

Creative Ways to Present

For entertaining, I like serving this casserole in smaller individual cast-iron skillets—they look rustic and charming, plus it’s simple to portion out. You can also layer additional cheese on top and broil for a minute for a crisp, bubbly crust that wows guests.

Make Ahead and Storage

Storing Leftovers

Cool leftovers completely before transferring them to an airtight container. Stored in the fridge, the casserole keeps well for 3 to 4 days. When I reheat, I usually do it gently in the microwave or oven to keep the cornbread moist and tasty.

Freezing

I’ve successfully frozen this casserole before baking — assembling it in a freezer-safe dish, then thawing overnight in the fridge. Bake as usual but expect to add a few extra minutes. Leftover cooked casserole also freezes well when packed tightly, perfect for quick meals down the line.

Reheating

Reheat leftovers covered in the oven at 350°F, adding a splash of water or broth if the cornbread feels dry. Microwaving works too, but the oven method helps retain the casserole’s texture without turning soggy.

Frequently Asked Questions:

Can I make this Chili Cornbread Casserole with Ground Beef Recipe gluten-free?

Absolutely! Just swap the all-purpose flour for a gluten-free 1:1 baking flour and double-check that your cornmeal is certified gluten free. The texture and flavor will still be fantastic.

How spicy is this casserole?

The heat level is moderate and can be easily adjusted. Removing jalapeño seeds reduces spiciness, and you can add more or fewer jalapeño slices on top or in the chili base to suit your spice tolerance.

Can I prepare the chili base ahead of time?

Yes! You can prepare the chili base a day ahead and refrigerate it. When ready to bake, bring the chili to room temperature, then add the cornbread topping and bake as usual.

What can I serve with this casserole to make it a full meal?

This casserole is filling on its own but pairs beautifully with a crisp green salad, roasted veggies like broccoli or sweet potatoes, or even a side of coleslaw for some crunch and freshness.

Final Thoughts

This Chili Cornbread Casserole with Ground Beef Recipe feels like one of those dishes you come back to again and again because it never disappoints. Whether you’re feeding a family after a busy day or looking for an easy dinner to impress friends, it’s warm, flavorful, and so satisfying. Give it a try—you might just find your next go-to comfort food that works on repeat!