This rustic casserole is a clever way to use leftover brisket, transforming it into something fresh and comforting. The combination of smoky meat, sweet and tangy barbecue sauce, and a slightly crunchy cornbread topping creates a beautiful balance of textures and flavors. Plus, it’s customizable — add jalapeños, cheddar cheese, or your favorite beans to make it your own. Whether you’re meal-prepping or feeding a crowd, this brisket casserole recipe offers unbeatable convenience and crowd-pleasing appeal.
Cowboy Brisket Casserole
Course: Main CourseCuisine: AmericanDifficulty: Medium6
servings20
minutes1
hour30
minutes450
kcalCowboy Brisket Casserole
Ingredients
2 cups cooked brisket, shredded
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup frozen corn kernels
1 cup diced tomatoes (canned or fresh)
1 medium onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 cup barbecue sauce
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cheddar cheese
1 cup crushed tortilla chips
1 tablespoon olive oil (for sautéing)
Directions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté for 5-7 minutes, or until the vegetables are softened.
- In a large bowl, mix together the cooked brisket, black beans, kidney beans, corn, diced tomatoes, sautéed vegetables, barbecue sauce, chili powder, cumin, paprika, salt, and pepper. Stir until well combined.
- Transfer the brisket mixture to a greased 9×13-inch baking dish. Spread it out evenly.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- If using tortilla chips, sprinkle them over the casserole during the last 5 minutes of baking for added crunch.
- Let the casserole cool for a few minutes before serving. Enjoy!
Recipe Video
Serving Suggestions
Cowboy Brisket Casserole is a meal in itself, but a few simple sides can elevate the experience. Try serving it with:
- A crisp green salad with a tangy vinaigrette to balance the richness
- Grilled corn on the cob or roasted vegetables for a smoky, sweet contrast
- A dollop of sour cream or a drizzle of hot sauce for extra flavor
- Classic Southern sweet tea or a cold beer for a refreshing finish
Fo
r a full Texas-inspired dinner, pair this casserole with creamy coleslaw and skillet cornbread.Savings Suggestions
Want to stretch your grocery budget while still enjoying this hearty dish? Here are a few tips:
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- Use leftover brisket: This recipe is ideal for repurposing cooked brisket from a previous meal or BBQ.
- Swap for ground beef: If brisket is out of budget, ground beef or shredded pork works well as a substitute.
- DIY BBQ sauce: Make your own barbecue sauce at home using pantry staples like ketchup, vinegar, and brown sugar.
- Buy in bulk: Stock up on cornbread mix, beans, and canned ingredients when they’re on sale — they store well and can be used in many recipes.
FAQs
Q: Can I make Cowboy Brisket Casserole ahead of time?
A: Yes! Assemble the casserole up to a day in advance and refrigerate. When ready to serve, bake as directed, adding 5–10 extra minutes to the cook time.
Q: Can I freeze it?
A: Absolutely. Freeze the casserole (baked or unbaked) for up to 3 months. Thaw in the fridge overnight before baking or reheating.
A: Smoked or oven-roasted brisket works beautifully. Just make sure it’s cooked, shredded or chopped, and not too dry.
Q: Can I make this casserole spicy?
A: Definitely! Add chopped jalapeños, a pinch of cayenne, or use a spicy BBQ sauce to turn up the heat.
Q: Is this recipe gluten-free?
A: It can be! Just use a gluten-free cornbread mix and double-check your BBQ sauce and canned ingredients for hidden gluten.
