Best 3 Crock Pot Cornbread Beef Casserole Recipes

Indulge in a culinary journey with our delectable Crock-Pot Cornbread Beef Casserole, a harmonious blend of flavors that will tantalize your taste buds. This hearty and comforting dish features tender beef, a savory gravy, and a golden cornbread topping, all slow-cooked to perfection in your trusty Crock-Pot.

Savor the succulent beef that falls apart at the touch of a fork, immersed in a rich and flavorful gravy, made with a symphony of aromatic spices and herbs. The cornbread topping, a delightful contrast to the savory beef, adds a delightful crunch and a touch of sweetness to each bite.

This culinary masterpiece is not just limited to the classic cornbread beef casserole; we also offer a tantalizing array of variations to suit every palate. Craving a cheesy delight? Our Cheesy Cornbread Beef Casserole is sure to satisfy, with a generous helping of melted cheese blanketing the casserole, creating a gooey, irresistible layer of cheesy goodness.

For those who prefer a spicy kick, our Mexican Cornbread Beef Casserole is a fiesta of flavors, featuring a zesty blend of Mexican spices and a tangy salsa, sure to ignite your taste buds. And for a vegetarian twist, our Vegetable Cornbread Casserole offers a vibrant array of fresh vegetables, creating a hearty and wholesome meal that's packed with nutrients and flavor.

No matter your taste preferences, our Crock-Pot Cornbread Beef Casserole and its delightful variations are guaranteed to become a family favorite. So gather your ingredients, prepare your Crock-Pot, and embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GROUND BEEF CASSEROLE WITH CORNBREAD CRUST

Ground Beef Casserole with Cornbread Crust image

An old fashioned favorite, this Ground Beef Casserole with Cornbread Crust is an easy dinner recipe that the entire family will love!

Provided by Blair Lonergan

Categories Dinner

Time 58m

Number Of Ingredients 12

Ingredients

1 lb. ground beef
1 large onion, chopped
2 small cloves garlic, minced or pressed (about 1 teaspoon total)
1 (11 ounce) can corn kernels, drained
1 (10.75 ounce) can condensed tomato soup, NOT diluted
1 cup water
1 tablespoon chili powder
1 teaspoon salt
1 (8.5 ounce) box Jiffy corn muffin mix
1 egg
⅓ cup milk
Optional garnish: grated cheddar cheese, sour cream, parsley or cilantro, chopped red onion, sliced green onion

Steps:

Preheat oven to 425°F. Lightly grease a 2-quart baking dish; set aside.

Nutrition Facts : ServingSize 1 /4 of the casserole, Calories 602 kcal, Fat 22 g, SaturatedFat 7 g, Carbohydrate 68 g, Protein 32 g, Cholesterol 117 mg, Sodium 1624 mg, Fiber 6 g, Sugar 21 g, TransFat 1 g, UnsaturatedFat 12 g

CROCK POT MEXICAN CORNBREAD CASSEROLE

Crock Pot Mexican Cornbread Casserole image

Crock Pot Mexican Cornbread Casserole is a delicious family meal made with layers of your favorite Mexican ingredients between layers of real cornbread.

Provided by Arlene Mobley - Flour On My Face

Categories Main Dish

Time 3h12m

Number Of Ingredients 12

Ingredients

1 lb ground beef (browned and drained)
1 cup diced onion
2 large garlic cloves (minced)
16 oz can cream corn
1 cup milk
1/2 cup taco sauce
2 large eggs (beaten)
1/4 cup vegetable oil
1 cup self-rising cornmeal
1 teaspoon salt
4 oz can diced green chilies
3 cups shredded Mexican blend or cheddar cheese

Steps:

Brown the ground beef, onion, and garlic until the meat is cooked through. Drain well and set aside.
In a bowl mix the cream corn, milk, taco sauce, eggs, oil, and cornmeal until combined.
Spray the bottom and sides of a 7-quart crock pot with cooking spray or wipe it down with vegetable oil.
Pour half of the cornbread mixture into the crock pot.
Spread the cooked ground beef, onions, and garlic on top of the cornbread mixture.
Spread the can of chilies over the meat layer.
Spread 2 cups of shredded cheese over the chilies layer.
Pour the remaining cornbread mixture over the filling.
Place a double layer of paper towels across the top of the slow cooker.
Place the lid on making sure the paper towels do not touch the top of the casserole batter.
Cook on high for 2 1/2 to 3 hours or until the center is cooked through.
Spread 1 cup of shredded cheese over the top of the casserole 20 minutes before it is will be done cooking. Continue cooking until the cheese is melted on top.
Top each serving with sour cream and salsa.
Makes 6 servings.

Nutrition Facts : ServingSize 1 Serving, Calories 720 kcal, Sugar 7 g, Sodium 1111 mg, Fat 48 g, SaturatedFat 27 g, TransFat 1 g, Carbohydrate 40 g, Fiber 4 g, Protein 35 g, Cholesterol 179 mg

SLOW COOKER CORNED BEEF AND CABBAGE

Slow Cooker Corned Beef and Cabbage image

Brisket comes in two different cuts: point and the leaner flat. Depending on which you get, your corned beef may be tender and sliceable (flat cut) or very tender and falling apart (point cut). If your meat isn't labeled, speak with the butcher about which variety your grocery store stocks.

Provided by Food Network Kitchen

Categories main-dish

Time 9h20m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds small redskin potatoes, halved
4 carrots, cut into 2-inch pieces
1 large onion, cut into 1/2-inch wedges
2 stalks celery, peeled and cut into 2-inch pieces
2 or 3 sprigs fresh thyme
One 4-pound piece corned beef brisket, rinsed
12 ounces stout beer
2 tablespoons pickling spice
1/2 small head green cabbage, core intact and cut into thick wedges
1/2 cup sour cream
1/4 cup prepared horseradish
2 tablespoons whole-grain mustard
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/2 cup loosely packed parsley leaves, chopped

Steps:

Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
Whisk together the sour cream, horseradish and mustard in a small bowl.
Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

Tips:

Use a slow cooker with a 3-quart or larger capacity.
Brown the ground beef in a skillet over medium heat before adding it to the slow cooker. This will help to develop flavor and prevent the beef from becoming dry.
Use a combination of yellow and white cornmeal for a more flavorful cornbread. You can also use all-purpose flour instead of cornmeal, if desired.
Be sure to mix the cornbread batter well before pouring it over the beef mixture. This will help to ensure that the cornbread is cooked evenly.
Cook the casserole on low for 6-8 hours, or on high for 3-4 hours. The cornbread should be golden brown and a toothpick inserted into the center should come out clean.
Serve the casserole hot with your favorite sides, such as mashed potatoes, green beans, or coleslaw.

Conclusion:

Crock Pot Cornbread Beef Casserole is a hearty and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your cornbread sweet or savory, this casserole is sure to please. So next time you are looking for a quick and easy dinner, give Crock Pot Cornbread Beef Casserole a try!