Western Beef and Corn Casserole Recipe
Western Beef and Corn Casserole Recipe photo by Taste of Home

Western Beef and Corn Casserole Recipe

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I've been extra busy since our baby daughter was born a few months ago. That's why this easy-as-pie main dish is filed at the front of my recipe box! My husband really likes its Western flavors of beef, corn and wheat…especially since we raise the last two ingredients here on our family farm! —Deb Poitz, Fort Morgan, Colorado
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6-8 servings


  • 1 pound ground beef
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (8 ounces) tomato sauce
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup hickory-flavored sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • CRUST:
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1/4 cup cold butter
  • 1/2 cup milk
  • 1 large egg, lightly beaten

Nutritional Facts

1 serving (1 cup) equals 434 calories, 22 g fat (13 g saturated fat), 112 mg cholesterol, 1277 mg sodium, 35 g carbohydrate, 3 g fiber, 23 g protein.


  1. In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the remaining filling ingredients; set aside.
  2. For crust, in a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Fold in 1/2 cup cheese. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg.
  3. Spread crust mixture over the bottom and up the sides of a greased 9-in. square baking dish. Pour filling into crust. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Yield: 6-8 servings.
Originally published as Western Beef and Corn Casserole in Country Woman March/April 1990, p31

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Reviewed Oct. 15, 2013

"Great recipe but I changed out salsa for the tomato sauce and added black beans. I also used a box of corn bread and added a little flour (it was too runny) and added the corn bread to the bottom and sides. This was great the night of and maybe even better the next day!"

Reviewed Jan. 2, 2012

"The online recipe is missing part of the sentence that should say "1/2 cup hickory-flavored or regular bbq sauce". Kind of an important phrase to be missing! I cut out the original recipe so have it in print. I have made this many times! I make one and half times the cornbread base and bake it in a 9 X 13 pan. Sometimes I add a can of black beans (drained & rinsed). Use 1 cup of frozen corn instead of canned. This is fantastic!"

Reviewed Dec. 31, 2011

"Hickory sauce would be a commercial barbecue sauce flavor. I use KC Masterpiece Hickory in this recipe and it's great."

Reviewed Nov. 30, 2011

"this looks good but I have a question. what is hickory-flavored sauce? where would I find it in the grocery store? thanks."

Reviewed Nov. 2, 2011

"This dish is so much better than the fairly simple ingredients suggest. It is also very simple to make. I recommend it with no reservations."

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