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Loaded Cowboy Cornbread Casserole
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Loaded Cowboy Cornbread Casserole

A cheesy, hearty, and flavor-packed casserole made with seasoned beef, bacon, veggies, beans, and topped with golden Jiffy cornbread. Feeds a crowd and is perfect for busy nights, game days, or potlucks.
Course Appetizer, Dinner, Lunch
Cuisine American
Keyword Cornbread Casserole, Cowboy Casserole, Cowboy casserole with Jiffy mix, Cowboy Cornbread Casserole, Loaded Cowboy Cornbread Casserole
Prep Time 20 minutes
Cook Time 38 minutes
Servings 8

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 9x13 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.