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 cup diced yellow onion (1 small onion); 1 cup diced bell pepper, any color (1 small bell pepper); 1 small jalapeno, diced (seeds and membranes removed for less heat); Additional 2 tablespoons sliced jalapeno for topping (optional); 1 ½ tablespoons minced garlic (3-4 cloves); 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 or black beans, drained and rinsed; 3 tablespoons tomato paste; 1 cup frozen corn; ¾ cup yellow cornmeal; ¾ cup all-purpose flour (or 1:1 gluten-free baking flour blend); 2 tablespoons brown sugar; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon fine salt; ½ cup milk of choice (e.g., 2% milk); 1 large egg; 2 tablespoons avocado oil; ½ teaspoon white vinegar; ¾ cup shredded sharp cheddar cheese; Sour cream; Fresh cilantro

There’s just something about the cozy combination of spicy chili and buttery cornbread that feels like a warm hug on a plate. This Chili Cornbread Casserole with Ground Beef Recipe layers rich, hearty ground beef chili beneath a golden cornbread topping, making it perfect for a satisfying weeknight dinner that everyone will love.

A white pan filled with a thick dark red sauce that has visible small pieces of vegetables and beans, topped with seven uneven round patties covered in melted bright yellow cheese, each patty garnished with a few slices of green jalapeno and scattered green cilantro leaves. A silver spoon rests on the right side inside the pan. Around the pan, there is a small white bowl with light green diced avocado, a clear glass bowl of white sour cream with a spoon, lime wedges on a white marbled surface, a striped black and white cloth, and some cilantro sprigs. The 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’m genuinely excited every time I make this Chili Cornbread Casserole with Ground Beef Recipe because it delivers comfort food with a little kick, all in one easy dish. Plus, it’s packed with flavors and textures that feel like a celebration at the dinner table.

Simple One-Skillet Meal: You cook the chili and bake the cornbread in the same pan, which means fewer dishes and less fuss.
Flavorful and Versatile: Bold spices and fire-roasted tomatoes create a rich chili base that you can adjust to your heat preferences.
Veggie-Packed Comfort: With onions, bell peppers, jalapeños, beans, and corn, you get layers of nutrition and color in every bite.
Great for Leftovers: It reheats beautifully and can easily be made ahead or frozen for busy days.

Ingredients & Why They Work

This recipe shines because of the balance between hearty ground beef, spicy-seasoned tomato sauce, and that tender cornbread topping. Each ingredient plays a part in creating a dish that’s comforting, bold, and easy to customize for your family.

Flat lay of fresh whole yellow onion, single small red bell pepper, one green jalapeño pepper, three garlic cloves with papery skins, raw lean ground beef mound, small white ceramic bowl with bright red tomato sauce, small white ceramic bowl with diced fire-roasted tomatoes, small white ceramic bowl containing rinsed pinto beans, small white ceramic bowl of bright yellow corn kernels, small white ceramic bowl of fine yellow cornmeal, small white ceramic bowl of all-purpose flour, small white ceramic bowl of brown sugar, small white ceramic bowl with white baking powder, small white ceramic bowl with baking soda, small white ceramic bowl of whole white milk, single whole uncracked large egg with clean shell, small white ceramic bowl of golden avocado oil, small white ceramic bowl of white vinegar, small white ceramic bowl filled with shredded sharp cheddar cheese, a small bunch of fresh green cilantro sprigs, half of a ripe green avocado with flesh visible, two lime wedges with bright green skin and juicy interior, all arranged symmetrically 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: Gives you rich protein without too much fat, which keeps the casserole hearty but not greasy.
Onion and Bell Pepper: These soften into sweet, flavorful bits that complement the meat perfectly.
Jalapeño: Adds a little kick—and removing seeds tones down the heat if you want it milder.
Garlic: Garlic’s essential for that warm, savory background flavor.
Chili Powder, Cumin, and Oregano: These spices build authentic chili depth, balancing smoky and earthy notes.
Tomato Sauce and Fire-Roasted Tomatoes: The fire-roasted tomatoes add a subtle charred flavor that makes the chili taste homemade and special.
Beans: Pinto or black beans bulk up the casserole and add creaminess plus fiber.
Corn: Sweet corn kernels add pops of sweetness and texture that contrast beautifully with the chili.
Cornmeal and Flour: The cornbread’s base is from these, creating that classic crumbly but tender topping.
Brown Sugar and Tomato Paste: A touch of sweetness and richness that balance the chili’s acidity and spice.
Milk, Egg, and Avocado Oil: These bind and moisten the cornbread while keeping it tender and fluffy.
Sharp Cheddar Cheese: Melts on top for that perfect savory finish that everyone will fight over.

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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 how flexible this Chili Cornbread Casserole with Ground Beef Recipe is. Whether you want to dial up the heat or sneak in extra veggies, it’s the kind of recipe that adapts to your mood and pantry.

Variation: Once, I swapped yellow bell pepper for a roasted poblano to add a smoky layer—totally delicious and a nice twist on the classic.
Vegetarian Version: Use plant-based ground crumbles and vegetable broth instead of beef, and it still tastes amazing.
Spicy Kick: Add extra jalapeños or a pinch of cayenne if you love heat; I tend to keep it moderate because I enjoy layering flavors over just heat.
Dairy-Free Option: Substitute milk with almond or oat milk and choose dairy-free cheese to make it suitable for dairy-sensitive guests.

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

A close-up shows a white pot filled with a thick red stew containing brown beans, small corn pieces, and chunks of tomato, creating a colorful and textured base layer. On top of the stew, there are three even dollops of pale yellow batter being gently placed with a spoon, the batter looking soft and creamy, sitting above the stew. In the background, a clear glass bowl with more of the same batter is slightly out of focus, placed on a white marbled surface. A woman's hand holding the spoon is visible, carefully dropping the batter dollop into the stew. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Ground Beef and Veggies

Start by preheating your oven to 400℉ and misting your oven-safe skillet with cooking spray. I love using a 3.5 to 4-quart skillet for this recipe because it lets you cook and bake all in one pan, which saves time and cleanup. Toss in the ground beef, diced onion, bell pepper, jalapeño, and garlic. Stir and break the beef apart with a spatula as it cooks. You'll want to cook this for about 8-9 minutes until the beef is browned and the onions are soft. Don’t rush this part—it’s where so much flavor develops.

Step 2: Spice It and Simmer

Add chili powder, cumin, oregano, salt, and pepper directly to the skillet. Stir everything to coat the meat and veggies evenly with the spices. Then pour in the tomato sauce, fire-roasted tomatoes, beans, tomato paste, and frozen corn. Bring this mixture almost to a boil, then lower the heat and cover. Let it simmer for 8 minutes with the lid on to let those flavors meld beautifully. Afterward, remove the lid and simmer for another 4 minutes to thicken slightly.

Step 3: Prepare the Cornbread Topping

While your chili simmers, mix together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk in the milk, egg, oil, and vinegar just until smooth—don’t overmix or your cornbread might turn out tough. I like to drop the batter on top in 6 to 8 mounds using a spoon, which creates those charming little cornbread “islands.” If you’re a fan of heat, top each mound with a jalapeño slice—adds a nice kick and looks beautiful baked on top.

Step 4: Bake and Finish with Cheese

Bake your casserole for 10 minutes uncovered, then sprinkle the shredded cheddar over the cornbread mounds and return to the oven for another 6-8 minutes. The cheese should melt and bubble lightly, and a toothpick inserted into the center of the cornbread should come out clean. Once baked, give it a 10-minute rest—this helps the casserole settle and makes serving easier.

Top Tip

I’ve made this casserole a bunch of times, and a few things really help it turn out perfectly every time. These tips are what saved my first few attempts and now I don’t worry about it at all.

Even Cooking: Make sure your skillet is hot before adding the beef and veggies so they brown nicely and develop richer flavors.
Don’t Overmix Cornbread Batter: Stir just until combined to keep the topping light and tender, not dense.
Simmer with Lid On, Then Off: Cover for most of the simmering time to keep moisture in, then uncover to reduce excess liquid and thicken the chili.
Rest Before Serving: Letting the casserole cool for 10 minutes helps the cornbread set and avoids a runny dish when you scoop it.

How to Serve Chili Cornbread Casserole with Ground Beef Recipe

Chili Cornbread Casserole - Serving Suggestion

Garnishes

I’m a big fan of topping this casserole with a dollop of sour cream, a sprinkle of fresh cilantro, and a few diced avocado chunks for creamy freshness. If you love extra heat, don’t skip those sliced jalapeños or squeeze lime wedges on top. These garnishes brighten the rich flavors beautifully.

Side Dishes

This casserole is hearty enough to be a full meal, but I like serving it with a simple green salad dressed lightly with lemon vinaigrette or some roasted veggies to add color and crunch to the plate.

Creative Ways to Present

For dinner parties or special family nights, I’ve served individual portions in small cast-iron skillets or ramekins with the cheese melted on top—it’s a crowd-pleaser and looks super inviting coming straight from the oven.

Make Ahead and Storage

Storing Leftovers

After it cools completely, I cover leftovers tightly with plastic wrap or transfer to an airtight container. It keeps well in the fridge for up to 4 days, making it a fantastic option for easy meals later in the week.

Freezing

I’ve frozen this casserole twice, portioned into single servings and wrapped well to prevent freezer burn. When thawed overnight in the fridge, it reheats perfectly without losing texture or flavor—just like fresh.

Reheating

To reheat, I cover the casserole loosely with foil and warm it in a 350℉ oven for about 15-20 minutes or until heated through. Microwave works in a pinch but the oven keeps that cornbread topping nice and tender.

Frequently Asked Questions:

Can I use ground turkey or chicken instead of beef?

Yes! You can swap in ground turkey or chicken for a lighter version. Just cook it thoroughly with the spices, as you would with beef, and adjust cooking times slightly if needed. The flavor will be a bit milder but still delicious.

What if I don’t have fire-roasted tomatoes?

If you can’t find fire-roasted tomatoes, regular canned diced tomatoes work fine. You might want to add a pinch of smoked paprika to mimic that subtle smoky flavor fire-roasted tomatoes provide.

Can I make the cornbread topping ahead of time?

I recommend making the cornbread batter fresh right before baking for best texture. The batter can thicken if left to sit too long, which might affect how it bakes on top of the chili.

Is this recipe gluten-free?

Not as written, since regular all-purpose flour is used. However, you can swap the flour for a gluten-free flour blend in equal amounts and it works well. Just be sure your baking powder is gluten-free too.

Final Thoughts

This Chili Cornbread Casserole with Ground Beef Recipe quickly became one of my go-to meals whenever I want something filling, flavorful, and fuss-free. It’s that wonderful mix of smoky and spicy chili paired with soft, sweet cornbread that brings smiles all around the table. I hope you enjoy making and sharing this dish as much as I do—there’s a reason it’s stuck with me over the years. Give it a try, and don’t be surprised if it becomes a family favorite too!