Cornbread Cowboy Casserole

This Cornbread Cowboy Casserole layers seasoned ground beef, smoky bacon, and ranch-style beans under a golden cornbread topping. Perfect for family dinners or potlucks.

If you enjoyed the zesty fun of my Mexican Cornbread, you’re going to love this twist on cornbread dinner. My cornbread cowboy casserole brings together savory beef, smoky bacon, and creamy beans, all crowned with a golden, slightly sweet cornbread topping.

With a hint of jalapeño heat and melty cheddar cheese tying it all together, this dish feels cozy, rustic, and like a warm hug on a plate, perfect for busy weeknights or casual family gatherings.

Why I love this recipe

• It’s incredibly easy to make – I just brown the beef and veggies, mix everything, pour cornbread batter on top, and let the oven do the rest
• Everyone always asks for seconds – The combination of smoky bacon, tangy BBQ sauce, and fluffy cornbread wins over even picky eaters every time
• It reheats beautifully – Leftovers taste just as good the next day, making it perfect for meal prep

Ingredients

• ground beef: lower fat is better to reduce excess grease
• olive oil
• cornbread Mix: Jiffy Cornbread Mix, plus ingredients listed on the box
• bacon: cooked and crumbled
• vegetables: chopped white onion, chopped red bell pepper, sliced jalapeño
• seasoning: garlic powder, onion powder, salt, black pepper
• sauces: BBQ sauce, Worcestershire sauce
• ranch-style beans
• shredded cheddar cheese
• fresh cilantro (optional)

Step by step

1. Preheat the oven and lightly grease a 9×13-inch baking dish.
2. Heat oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and cook for about 5 minutes until they begin to soften.
3. Add the ground beef and cook until browned, about 7–10 minutes. Drain any excess fat.

1. Stir in the Worcestershire sauce, salt, pepper, garlic powder, and onion powder.
2. Mix in the crumbled bacon, BBQ sauce, and beans. Stir well, then spread the mixture evenly into the prepared baking dish.
3. In a separate bowl, prepare the cornbread batter as directed on the package. Gently pour it over the beef mixture, spreading it evenly without stirring.

1. Arrange the jalapeño slices on top.
2. Bake for 35 – 40 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out clean. Allow to cool for about 10 minutes before serving.
3. Finish with extra bacon and a sprinkle of fresh cilantro if desired.

Variations

Try the ground beef for ground turkey, or chicken for a lighter version, or use ground pork for a different flavor. Add extra vegetables like corn, diced tomatoes, or black beans to the beef mixture.

For more heat, mix in diced jalapeños along with a dash of cayenne pepper or hot sauce. Use a different BBQ sauce, such as smoky mesquite or sweet honey BBQ, for a new flavor. If ranch-style beans aren’t available, pinto or black beans work just as well.

Serving suggestions

I like serving it with coleslaw for a cool, crunchy contrast. It’s hearty enough on its own, but a dollop of sour cream or a side of pickled jalapeños can really bring out the flavors.

Storage

Store any leftover cowboy casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through.

You can also freeze the baked casserole for up to 2 months. Just thaw it overnight in the fridge before reheating.

If you try this recipe please comment and rate it below, I love hearing from you!