Mediterranean Jalapeño Popper Casserole
This casserole takes the classic jalapeño popper idea and turns it into a warm, hearty dish with a Mediterranean touch. The mix of ground beef, bacon, peppers, corn, and creamy cheeses gives it a rich, smoky flavor, while the jalapeños add steady heat. The sour cream and cream cheese create a smooth base, and the cheddar melts into a golden, bubbly top. It comes together fast, works well for meal prep, and tastes even better the next day.
Total time: 45 to 55 minutes
Serves: 6
Ingredients
6 large fresh jalapeño peppers, diced (remove seeds for less heat)
2 pound ground beef
1 cup corn kernels
1 cup diced bell peppers (red, green, or both)
1 cup sour cream
1 cup cream cheese
1½ cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish.
Add the ground beef to the skillet. Season with salt, pepper, garlic powder, and paprika. Cook until browned.
Stir in the bell peppers, jalapeños, and corn. Cook for a few minutes until the vegetables soften.
Add the bacon back to the skillet and turn off the heat.
In a bowl, mix the cream cheese and sour cream until smooth.
Stir the cream mixture into the beef and vegetables. Combine well.
Transfer everything to the baking dish.
Sprinkle the cheddar cheese evenly over the top.
Bake for 20 to 25 minutes until the cheese is melted and golden. Let it rest for a few minutes before serving.
Tips
Remove jalapeño seeds if you want a milder flavor.
Use a mix of red and green peppers for better color.
Let the cream cheese soften so it blends smoothly.
Brown the beef well to build more flavor.
Drain excess fat if the skillet gets too greasy.
Add the cream mixture off the heat to prevent curdling.
If the mixture seems too thick, add a splash of milk.
For a crisp topping, broil the casserole for 1 to 2 minutes at the end.
Let it rest so the casserole sets and slices cleanly.
Serve with lime wedges for a fresh finish.
Variations
Chicken version: Swap the beef for shredded or diced chicken.
Turkey version: Use ground turkey for a lighter dish.
Low-carb: Skip the corn or replace it with diced zucchini.
Extra creamy: Add a quarter cup of mozzarella.
Greek twist: Add chopped olives and a little oregano.
Smoky version: Use smoked paprika or smoked cheddar.
Spicy: Add red chili flakes or keep more jalapeño seeds.
Veggie-heavy: Add spinach or cooked cauliflower rice.
Bean version: Add black beans or white beans for extra bulk.
Crunchy top: Add crushed tortilla chips or panko for the last five minutes of baking.
Q&A
Can I make it ahead? Yes. Assemble it, cover it, and bake when ready.
Can I freeze it? Yes. Freeze after baking and reheat in the oven.
Can I make it dairy-free? Use dairy-free cream cheese and shredded cheese.
What if it’s too spicy? Remove all jalapeño seeds or use fewer peppers.
Can I add pasta? Yes. Mix in cooked pasta before baking.
Can I add tomatoes? Yes. Add them with the bell peppers.
Can I air fry it? Only if your dish fits, but reduce time slightly.
What if it’s too thick? Stir in a bit of milk, broth, or cream.
Can I use frozen vegetables? Yes. Thaw and drain them well.
What should I serve with it? Flatbread, a simple salad, or rice.
Nutrition
(estimated per serving)
Calories: 420 to 480
Protein: 23 to 28 g
Carbohydrates: 10 to 15 g
Fat: 32 to 38 g
Fiber: 2 to 3 g
Sodium: varies by bacon and cheese
Conclusion
This casserole has the creamy comfort of a jalapeño popper with the heartiness of a full meal. The beef, vegetables, and cheeses melt together into a warm, satisfying dish with bold flavor and a little heat. It’s easy to adjust, simple to prepare, and works for weeknights or gatherings. Serve it on its own or pair it with a fresh side to balance the richness.