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You ever make something for dinner and, before anyone even takes a bite, you just know it’s gonna be a winner? That was me with this Cajun Beef Casserole. I pulled it out of the oven — cheese all bubbly and golden, the cornbread crust puffed up like a little crown — and my youngest (who claims he doesn’t like vegetables) peeked over the edge of the pan and said, “That smells like comfort food.”
And y’all… he was right.
This dish is spicy, savory, a little sweet from the cornbread, and packed full of flavor. Think of it like chili meets cornbread stuffing, but with a kick. It’s budget-friendly, fuss-free, and perfect for nights when you want dinner on the table now, not in three hours after hand-rolling pasta and making a sauce that simmers for eternity.
What Makes This Casserole So Dang Good?
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One pan, one bake — no juggling side dishes
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Layers of savory beef, bold Cajun spices, and sweet cornbread
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Packed with veggies (but nobody notices — promise)
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Feeds a crowd and makes great leftovers
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That melty cheddar and fresh green onion on top? Yes, please.
Ingredients You’ll Need (and a Few Notes)
Here’s what goes into this beauty of a bake:
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1 package cornbread or muffin mix
→ You’ll need whatever the box calls for — usually an egg and milk. Jiffy works just fine here. -
1 pound ground beef
→ I usually grab 80/20, but lean beef works too. Ground turkey’s also a fine sub if that’s what you’ve got. -
2 cans (14.5 oz each) diced tomatoes, drained
→ I like using the fire-roasted ones for extra oomph. -
2 cups frozen mixed vegetables, thawed
→ Peas, carrots, corn, green beans — the classic mix. Fresh veggies work too if you want to go that route. -
1 can (6 oz) tomato paste
→ Thickens everything up and adds that rich, slow-simmered flavor. -
Seasonings:
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1/4 tsp garlic powder
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1/4 tsp smoked paprika
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1/4 tsp onion powder
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1/4 tsp white pepper
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1/4 tsp black pepper
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1/4 tsp cayenne pepper
→ These all work together to give you that Cajun kick — adjust the cayenne to your heat level.
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1 cup shredded cheddar cheese
→ Sharp cheddar melts beautifully, but pepper jack is fun if you want more spice. -
2 green onions, thinly sliced
→ For a pop of color and that little fresh finish on top.
How to Make Cajun Beef Casserole — Step by Step
Let’s break it down nice and easy. You can have this in the oven in less time than it takes to argue about what’s for dinner.
1. Preheat and Prep Your Cornbread
Go ahead and set your oven to 350°F. Grab an 8×8-inch baking dish (grease it well — don’t skip this part), and mix up your cornbread batter according to the box instructions.
Pour the batter into the prepared dish and spread it out evenly. Just let it sit there for now — no need to bake it yet. It’s going to cook right under the beef layer like magic.
2. Brown the Beef
In a large skillet over medium heat, cook your ground beef until it’s no longer pink. Drain off any grease (or not, if you’re feeling rebellious and want that flavor).
3. Build the Cajun Filling
Stir in your drained tomatoes, mixed veggies, tomato paste, and all those beautiful seasonings.
Give it a good stir and bring the mixture to a low boil. Then reduce the heat, and let it simmer for about 5 minutes, uncovered. That gives the flavors a chance to come together.
Give it a quick taste — if you want more heat, sprinkle in a little more cayenne.
4. Assemble the Casserole
Gently spoon the hot beef mixture right over the unbaked cornbread batter in your dish. It’ll look a little messy — that’s okay! The batter will rise up around the beef and create that perfect two-layer magic.
Sprinkle the shredded cheese all over the top. Don’t worry if it looks like too much — there’s no such thing.
5. Bake to Golden Perfection
Pop the dish into your preheated oven and bake, uncovered, for 25–30 minutes, or until the cornbread is golden, puffed, and a toothpick inserted in the center comes out clean.
You’ll see the cheese all melted and golden, the edges a little crisp — and it’ll smell like something you want to eat straight out of the pan.
6. Garnish and Serve
Let it cool for just a few minutes, then top with your sliced green onions. They’re not just pretty — they add a little pop of freshness that really balances out all the richness.
How to Serve It Up
We usually eat this straight from the dish with nothing but forks and smiles, but if you’re feeling extra, a little side salad or simple coleslaw goes great alongside it.
A drizzle of hot sauce? Optional — but encouraged.
Leftovers? They Reheat Like a Dream
If you have any leftovers (big if), they’ll keep in the fridge for up to 4 days.
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Reheat in the microwave or oven — either works.
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You can even portion it into containers and freeze it for up to 3 months.
This casserole travels well, reheats well, and — let’s be honest — might even taste better the next day.
Final Thoughts from the Kitchen
This isn’t some dainty little “health food” dinner. It’s hearty. It’s bold. It sticks to your ribs in the best way — and when you set it on the table, folks know they’re about to be fed well.
If you give it a try, let me know what you think. Did you add hot sauce? Swap in pepper jack? Serve it with honey butter cornbread instead? I wanna hear all about it.
Cajun Beef Casserole
Ingredients
- 1 package cornbread/muffin mix (plus required ingredients for preparation)
- 1 pound ground beef
- 29 oz diced tomatoes, drained (two 14.5 oz cans)
- 2 cups frozen mixed vegetables, thawed
- 6 oz can tomato paste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons green onions, thinly sliced
Instructions
- Preheat oven to 350°F and grease an 8x8-inch baking dish.
- Prepare cornbread batter according to package instructions and spread it into the prepared dish.
- In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Stir in diced tomatoes, mixed vegetables, tomato paste, and all seasonings (garlic powder, smoked paprika, onion powder, white pepper, black pepper, cayenne).
- Bring mixture to a boil, then reduce heat and simmer uncovered for 5 minutes.
- Pour beef mixture over cornbread batter in the baking dish. Sprinkle cheddar cheese on top.
- Bake uncovered for 25–30 minutes until the top is golden brown.
- Top with sliced green onions before serving.