Barbeque Beef Casserole

Barbeque Beef Casserole

themamalion 4

"A wonderful, quick, and inexpensive recipe for those time crunched dinners. Just throw together and bake. Adjust your seasonings for your own taste."

Ingredients 40 m {{adjustedServings}} servings 420 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1232 mg
  • 49%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish.
  3. Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture.
  4. Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.
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Reviews 275

  1. 359 Ratings


With a few changes this is a 5 star recipe and one I will make many times over I’m sure. First off I must say do not wait till after adding your onions, bell pepper, corn and tomatoes to drain off excess grease. One you lose too much of your veggies flavors and natural juices in doing so, for they get drained as well as the grease. Drain your ground beef after cooking it. Adding garlic is a must in my house, so I did. I can see where others say using 3 boxes of cornbread is way to much too. I made a homemade corn bread spread which would have been the equivalents of about 1 ½ box of store bought and it was just right. I also took the advice of others and I increased my barbeque sauce to 1 cup. I also did not pre-drain my tomatoes so it would have more moisture. I’m glad I did not drain them either for it aided in making it moist and gave it more flavor. My husband loved it and is looking forward to leftovers tonight.


Basic recipe is good as is, except I think to much cornbread. I doubled the recipr and two boxes of cornbread mix was to much. I mixed up two boxes and used about one and a half. Made the rest into muffins. I also used several tablesppoons of Worcestershire Sauce when browining the meat. To keep from being to dry I did not drain the tomatoes. I added a can (14.5 oz) of kidney beans, drained ands rinsed, two small cans of mushrooms, and a cup of shredded cheddar cheese.I mix the cheese and the barbecue sauce into the hot mixture and it melts through out the dish.


This recipe is really good, but with some modifications. We halved it and put it in a 9x9. The smallest can of corn I could find was 8.5 oz, and I ended up using the whole thing, and used the whole can of diced tomatoes instead of half of it (and I think the results were very good). Ended up adding more bbq sauce like everyone else. Also, one box of cornbread was just enough, butI can't imagine using 3 on the full recipe; I think it would be way too much. Don't be scared of having the cornbread bake on top, only the bottom 1/4" or so will absorb any liquid, and it's a good thing! That part tastes the best! I really liked how quick and easy this recipe was, and great "bang for your buck" in terms of flavor. The bbq and cornbread go together beautifully, not weird at all. would like to try a little cheese next time.