1. Preheat and Prep:

• Preheat your oven to 400°F (200°C).
• Lightly grease a 9×13 inch baking dish or casserole dish. Set aside.
• Ensure all your vegetables are chopped, cans are opened (and drained/rinsed where specified), and ingredients are measured out.

2. Brown the Meat and Aromatics:

• Place a large skillet or Dutch oven over medium-high heat. Add the ground beef and break it apart with a spoon.
• Cook the beef until it’s mostly browned, stirring occasionally.
• Add the chopped onion and bell pepper to the skillet with the beef. Cook for 5-7 minutes, stirring frequently, until the vegetables begin to soften.
• Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
• Drain off any excess grease from the skillet. Tip: Tilt the pan and spoon out the grease, or carefully pour it into a heatproof container.

3. Simmer the Filling:

• Return the skillet to medium heat.
• Stir in the taco seasoning, ensuring the meat and vegetables are evenly coated. Cook for 1 minute to toast the spices.
• Add the undrained petite diced tomatoes, the can of creamed corn, the drained whole kernel corn, and the drained and rinsed pinto beans.
• If using optional heat sources (minced jalapeño, cayenne pepper, or diced green chilies), stir them in now.
• Bring the mixture to a simmer. Reduce the heat to low, cover (if your skillet has a lid), and let it simmer gently for 5-10 minutes, allowing the flavors to meld. Stir occasionally.
• Taste the filling and adjust seasonings if needed. Add salt and black pepper to your preference, keeping in mind the saltiness of the taco seasoning and any cheese you might add later.

4. Prepare the Cornbread Batter:

• While the filling simmers, prepare the cornbread topping.
• In a medium bowl, combine the Jiffy Corn Muffin Mix, the egg, and the milk.
• Stir just until combined. It’s okay if there are a few small lumps – overmixing can make the cornbread tough.
• Optional: If you want cheese in the cornbread itself, gently fold in 1/2 cup of shredded cheese now.

5. Assemble the Casserole:

• Pour the simmering meat and bean mixture evenly into the prepared 9×13 inch baking dish. Spread it out into a level layer.
• Optional Cheese Layer: If you prefer a distinct layer of cheese under the cornbread, sprinkle about 1/2 cup to 1 cup of the shredded cheese evenly over the meat mixture now.
• Carefully pour or spoon the prepared cornbread batter evenly over the meat mixture. Use a spatula to gently spread it to the edges, fully covering the filling. It doesn’t need to be perfectly smooth.

6. Bake to Golden Perfection:

• Place the baking dish in the preheated 400°F (200°C) oven.
• Bake for 20-25 minutes, or until the cornbread topping is golden brown, puffed up, and a toothpick inserted into the center of the cornbread comes out clean. The filling should be bubbling around the edges.
• Optional Cheese Topping: If you want melted cheese on top of the cornbread, remove the casserole from the oven during the last 5 minutes of baking. Sprinkle the remaining 1 to 1.5 cups of shredded cheese evenly over the cornbread topping. Return the dish to the oven and bake for another 3-5 minutes, or until the cheese is melted and bubbly.

7. Rest and Serve:

• Once baked, carefully remove the casserole from the oven.
• Let the Cowboy Cornbread Casserole rest for 5-10 minutes before cutting and serving. This allows the filling to set slightly, making it easier to serve neat portions, and prevents burnt tongues!
• Garnish generously with chopped fresh cilantro and sliced green onions, if desired.
• Serve hot with your favorite toppings.