Cowboy Corn Casserole – A Hearty, Cheesy Southwest-Inspired
Cowboy Corn Casserole is a rich and satisfying baked dish made with seasoned ground beef, sweet corn, crispy bacon, cheddar cheese, sour cream, corn muffin mix, and diced jalapeños. The ingredients are mixed together, baked until golden and bubbly, and topped with extra melted cheese for the perfect finishing touch. This easy casserole offers bold Southwestern flavor, creamy texture, and hearty ingredients that make it perfect for weeknight dinners, potlucks, or holiday gatherings.
Ingredients
For the Casserole
- 1 pound lean ground beef
- 6 slices bacon, cooked and crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups whole kernel corn (fresh, canned, or frozen)
- 1 box (8.5 ounces) corn muffin mix
- 2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the bacon until crisp. Drain on paper towels and crumble.
- In the same skillet, cook the ground beef and diced onion until the beef is browned. Drain any excess fat.
- Add the minced garlic, smoked paprika, chili powder, cumin, salt, and black pepper. Cook for 1 minute until fragrant.
- In a large mixing bowl, combine the cooked beef mixture, bacon, whole kernel corn, cream-style corn, sour cream, corn muffin mix, jalapeño, and 1½ cups of shredded cheddar cheese.
- Mix until everything is evenly combined.
- Spread the mixture into the prepared baking dish.
- Sprinkle the remaining cheddar cheese evenly over the top.
- Bake for 35–40 minutes, or until the casserole is golden brown and set in the center.
- Allow the casserole to cool for 5–10 minutes before garnishing with chopped green onions and serving.
Notes
- Use freshly shredded cheddar for the smoothest melt.
- Frozen corn should be thawed and drained before using.
- Adjust the jalapeño to your preferred spice level.
- Cream-style corn helps create a moist, creamy texture.
- Let the casserole rest before serving for cleaner slices.
- Leftovers store well in the refrigerator for up to 4 days.
- Freeze baked casserole for up to 2 months.
- Garnish with fresh cilantro or parsley for extra freshness.