Cowboy Cornbread Casserole
This easy Cowboy Cornbread Casserole is the ultimate comfort food, budget-friendly weeknight dinner. Made with simple pantry staples, it combines beef, beans, and cornbread into a delicious bake.
Servings: 8
Calories: 310kcal
Equipment
- lage bowl
Ingredients
- 1 lb ground beef
- 2 tablespoon olive oil
- 2 8.5 oz boxes Jiffy Cornbread Mix (plus ingredients listed on the box)
- 6 slices bacon cooked and crumbled (plus extra for garnish)
- 1 medium white onion chopped
- 1 red bell pepper chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup BBQ sauce
- 2 tablespoon Worcestershire sauce
- 1 15 oz can ranch-style beans
- 1 cup shredded cheddar cheese
- 1 medium jalapeño sliced
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
- In a large skillet, heat oil over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
- Add the ground beef and cook until browned, 7–10 minutes. Drain any excess grease.
- Stir in Worcestershire sauce, salt, pepper, garlic powder, and onion powder.
- Add the crumbled bacon, BBQ sauce, and beans. Stir to combine, then spread the mixture evenly into the prepared baking dish.
- In a large bowl, prepare the cornbread batter according to the package directions. Pour it evenly over the beef mixture — do not mix!
- Top with sliced jalapeños.
- Bake for 35–40 minutes, or until a toothpick inserted into the cornbread comes out clean and the top is golden brown.
- Remove from the oven and let cool for about 10 minutes.
- Sprinkle with extra bacon and chopped cilantro before serving.
Nutrition
Calories: 310kcal | Carbohydrates: 17g | Protein: 14g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 629mg | Potassium: 320mg | Fiber: 1g | Sugar: 13g | Vitamin A: 691IU | Vitamin C: 20mg | Calcium: 129mg | Iron: 2mg