Loaded Cowboy Cornbread Casserole
Loaded Cowboy Cornbread Casserole
If you’re looking for a hearty, stick-to-your-ribs dinner that’ll feed a crowd and leave everyone going back for seconds, this Loaded Cowboy Cornbread Casserole is it.
We’re talking smoky bacon, seasoned ground beef, sweet corn, chili beans, roasted tomatoes, melty cheese, and a golden layer of Jiffy cornbread on top.
One pan. Minimal dishes. Pure comfort food.
It’s the kind of meal that can stand alone without sides (though I’ll never say no to a crisp salad or some extra hot sauce on the table). You can even prep the meat mixture ahead of time to make dinnertime a breeze — perfect for busy weeknights, potlucks, game days, or when you’ve just got a hungry crew to feed.
And be sure to check out these other great recipes while you are here!
Ingredients You’ll Need
- ½ pound bacon – chopped and cooked until crispy. Save the grease for extra flavor.
- 1 ½ pounds ground beef – lean or regular, your call.
- 1 small onion – diced.
- 1 green bell pepper – diced.
- 1 red bell pepper – diced.
- 7 cloves garlic – minced (yes, seven, and yes, it’s worth it).
- 1 packet Lipton Onion Soup Mix – adds a deep, savory punch.
- Garlic powder, onion powder, black pepper – to taste.
- Slap Ya Mama seasoning – optional, for a little kick.
- 1 can chili beans (15 oz) – no need to drain.
- 1 can fire roasted diced tomatoes (14.5 oz).
- 1 can diced green chilies (4 oz).
- 1 can corn (15 oz), drained.
- 8 oz sharp cheddar cheese – freshly shredded melts best.
- 8 oz pepper jack cheese – freshly shredded for a little spice.
- 2 boxes Jiffy corn muffin mix – made according to package directions (2 eggs + ⅔ cup milk).
- Optional: fresh jalapeño slices for garnish.
Instructions
This is just a summary, the full recipe is below. Chop ½ pound of bacon into bite-size pieces. Fry in a large skillet over medium heat until crispy. Remove bacon and set aside, saving the bacon grease in a small container — that’s liquid gold!
In the same skillet, brown 1 ½ pounds ground beef with the diced onion, green bell pepper, red bell pepper, and minced garlic. Season with Lipton Onion Soup Mix, garlic powder, onion powder, black pepper, and (if using) Slap Ya Mama seasoning.
Once the beef is cooked, stir in the chili beans, fire roasted tomatoes, diced green chilies, corn, and the reserved bacon. Mix well so all the flavors come together.
Sprinkle the shredded cheddar and pepper jack evenly over the beef mixture.
Prepare the Jiffy mix according to the box directions (2 eggs + ⅔ cup milk for 2 boxes). Pour the batter over the cheese layer and smooth it to the edges with a spatula. If you like a little heat (and a pretty presentation), add fresh jalapeño slices on top.
Bake at 375°F for 35–40 minutes, or until the cornbread is golden and cooked through. Oven times vary, so check doneness by cutting into the center — if it’s fully set and no wet batter remains, it’s ready.
Let it cool for 5–10 minutes before slicing. Top with sour cream, hot sauce, or even extra cheese if you’re feeling wild. This casserole is so hearty that you really don’t need sides — but if you want to round it out, I would serve a side salad or maybe a fruit salad, something cool and refreshing!
Recipe Variations
- Swap pepper jack for Monterey Jack or Colby for a milder flavor.
- Add black beans or pinto beans for extra protein.
- Use ground turkey or sausage instead of beef.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Loaded Cowboy Cornbread Casserole
Ingredients
- 1/2 lb Bacon, chopped into bite-sized pieces
- 1 1/2 lbs Ground Beef
- 1 Yellow Onion, Diced
- 1 Green Bell Pepper, Diced
- 1 Red Bell Pepper, Diced
- 6-7 Garlic Cloves, minced
- 1 Packet Lipton Onion Soup Mix
- Garlic Powder, Onion Powder, Black Pepper start with about 1 tsp each and add more if needed
- 1 tsp Slap Ya Mama Cajun Seasoning optional for a bit of spice
- 15 oz Can of Chili Beans in sauce
- 14.5 oz Can Fire Roasted, Diced Tomatoes
- 4 oz Can of Diced Green Chilies
- 15 oz Can of Corn, drained
- 8 oz Shredded Sharp Cheddar Cheese
- 8 oz Shredded Pepper Jack Cheese
- 2 boxes Jiffy Corn Muffin Mix
- 2 Eggs
- 2/3 Cup Milk
- 1-2 Fresh Jalapenos, sliced optional for topping
Instructions
- Preheat oven to 375°F.
- Cook bacon in a large skillet until crispy. Remove and set aside. Remove the grease from the pan but be sure to save it! (It is not required for this recipe, I just always save my bacon grease!)
- In the same skillet, brown beef with onion, bell peppers, and garlic. Season with soup mix and spices.
- Stir in beans, tomatoes, chilies, corn, and bacon. If your skillet is not oven-safe, transfer the mixture to a 9×13 baking dish!
- Sprinkle cheddar and pepper jack cheese over the beef mixture.
- Prepare Jiffy mix according to package directions. Pour over cheese layer, smoothing to edges. Add jalapeño slices if desired.
- Bake uncovered for 35–40 minutes or until cornbread is golden and fully cooked. I use a knife to cut a slit in the center to make sure the cornbread is cooked all the way through!
- Cool slightly before serving. Top with sour cream and hot sauce if desired.
Notes
Make-Ahead, Storage & Reheating Tips
- Make-Ahead: Prepare the meat mixture up to 1 day in advance. Store in the fridge, then add the cheese and cornbread topping just before baking.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days.
- Reheating: Microwave individual portions or reheat covered in the oven at 350°F until warmed through.
This recipe was amazing!!
Thank you so much Leanne! I am so happy you enjoyed it!