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Sloppy Joe Casserole

A delicious blend of ground beef, rich tomato sauce, and gooey cheese on a bed of fluffy cornbread, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the beef mixture
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1 piece bell pepper, diced (any color)
  • 1 cup ketchup
  • 1 tablespoon Worcestershire sauce (optional) Optional for added flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the cornbread
  • 1 package (8 ounces) cornbread mix Prepare according to package instructions.
  • 1 cup water Use as specified in cornbread mix instructions.
For topping
  • 1 cup shredded cheddar cheese Can substitute with other cheeses.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium heat, cook the ground beef, breaking it apart with a wooden spoon until it’s browned and no longer pink.
  3. Add the finely chopped onions and bell peppers to the skillet. Sauté for about 3-5 minutes, or until the veggies are tender.
  4. Stir in the ketchup, Worcestershire sauce (if using), garlic powder, salt, and pepper. Allow the mixture to simmer for about 5 minutes.
  5. In a separate bowl, prepare the cornbread mix according to package instructions using the specified water.
Assembly and Baking
  1. In a greased casserole dish, layer the beef and vegetable mixture on the bottom.
  2. Pour the cornbread batter over the top evenly.
  3. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and cooked through.
  4. Sprinkle the shredded cheddar cheese over the top and return to the oven for an additional 5 minutes, allowing the cheese to melt.
  5. Once done, let it cool for a few minutes before serving.

Notes

Feel free to swap ground beef with ground turkey or chicken for a lighter option. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.