Barbeque Beef Casserole Recipe -
Barbeque Beef Casserole Recipe
  • READY IN 40 mins

Barbeque Beef Casserole

Recipe by  

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

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Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2006

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.

Most Helpful Critical Review
Jun 25, 2011

It is hard to rate this recipe because after reading other reviews I made some of the suggested changes. I added kidney beans and cheese, and I only used 2 boxes of cornbread mix. We didn't like the bbq sauce in this recipe. It was too sweet and odd for our liking. I am going to try this again, but w/o bbq sauce. I will use taco seasoning, rotel tomatoes, and jalapeno cornbread on top.

May 18, 2006

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.

Jul 05, 2006

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.

Nov 20, 2006

I was looking for a bbq pork casserole recipe and came upon this on for beef. The subsitution worked nicely! I slow cooked some pork with a homemade bbq sauce recipe. I had a ton of it leftover, so after a copule days, I found this recipe. I re-heated the pork on the stovetop and added the vegetables and bbq sauce (reduced to 1/2 cup since I already cooked the meat in sauce). Then I took the advice of one reviewer and added a can of drained, rinsed pinto beans. For the corn bread topping, I used two 16 oz. packages of Marie Callenders mix (no trans fat, just add water). I had a lot of meat and veggies and so the topping spilled over a bit, but I really like it with a thick bread crust. It tastes delicious!

Jun 27, 2008

This was so quick & easy. I cut the recipe in half. I used 1lb. ground beef, 1/2 chopped onion, 8oz. can of corn, 14.5oz. can of petite cut diced tomatoes and 1 pkg corn muffin mix in an 8in. square pan. I read the previous reviews and started off with 1/2 c. bbq sauce. I added about another 1/4 c. Baked for 20 minutes. Be careful. Top looked done and even toothpick was clean but some of the cornbread underneath was a little gooey. I would bake it another 5 minutes.

Feb 26, 2007

My 2 yr old loved it. Like others i only used 2 boxes of cornbread mix and doubled the bbq sauce.

Sep 21, 2006

both my boyfriend and i liked this. i skipped the bell pepper (since he does not like it) and added some jalapenos and other spicy peppers instead for some more flavor. i also mixed the corn in with the cornbread instead of putting it with the meat. the recipe does call for WAY too much cornbread - i've found that half a recipe of Homesteader Cornbread (on this site) covers the entire thing in a 9x13 pan.


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  • Calories
  • 420 kcal
  • 21%
  • Carbohydrates
  • 52.2 g
  • 17%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 1232 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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