Recipe by MZOJIBWAY
"Zesty meat, beans, and peppers topped with sweet corn bread. A great, fast, family pleaser or potluck dish. Depending on the crowd you're trying to please, you may want to jazz it up: Bulk up the meat mixture with extra veggies, add Cheddar cheese, jalapeno peppers, or chili powder to the cornbread."
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red bell peppers, cut into 2 inch pieces
1 (15 ounce) can
dry fajita seasoning
1 (8.5 ounce) package
corn bread mix
strange to rate your own recipe... but "allrecipes.com" changed it! :( It's made with 1-3T southwest seasoning. I use Emeril's. This is a smokey, chili powder based seasoning. However, fajita mix is good too. :) Also, 2 bell peppers is a lot unless they're pretty small. 1-2 peppers depending on size. Hope you enjoy!
Edible but not fantastic...will try again with some of the reviewer modification suggestions.
How could such simple ingredients create such a delectable dinner??? This was FANTASTIC!!! I used 1 & 1/2 lbs. ground sirloin and increased the baked beans to the larger, 28 oz. size can. I added extra chili powder and cumin; about a big heaping teaspoon of each, and about 1/2 cup of beef broth. You absolutely MUST modify the cornbread topping by adding a 1/2 cup of frozen corn and 1 cup of grated pepperjack cheese to the mix before spreading atop the casserole.
It will come out sooooo good, you'll wonder why you hadn't thought of this before! Excellent dinner and it's quick and easy too!
Ok, I really love this dish, but I changed a lot about it. Instead of baked beans, I used a can of jalapeno pinto beans. I left out the onion and bell pepper and added a can of rotel tomatoes with a small spoonful of salsa. And instead of fajita seasoning, I used enchilada seasoning. Also, for whatever reason, for step 4, I have to cook it at 400 degrees for the cornbread to cook fully. One last change: When spreading the beef in the skillet, I spread out half, then a thin layer of cheese, then put the rest of the beef down. Very good!! All that being said, I *love* this recipe!
I've actually reviewed this once before, but I made it again and I had to come back and up my rating to five stars. Four stars just didn't do it justice. I decided I wanted this last night and when I checked out what ingredients I had, I had only the basics! I made it anyway. That's how much I wanted it. And it still tasted good. Even with red onion, tomatoes, and corn. The meal is so versatile, so easy, and so tasty. :) My favorite part is still the cornbread on top!
I call this "Sheperd's Pie with a twist." I read all of the reviews. I thought this was pretty good. Husband loved it. I used 3/4 of a red pepper, chopped about 7 slices of jalapeno's, added a can of diced tomoatoes and a a handful of corn(frozen). I added the jalapeno's, corn and tomatoes to the meat. I only used 1/2 of a package of fajita seasoning. I will make this again. Easy and good despite the unique combination of ingredients.
What a terrific Saturday night supper! I only used 1 red pepper and chopped a bit smaller than called for. I didn't have cornbread mix and had to use those Pillsbury cornbread twists so I thought it would work better in a 9x13 dish. Threw in an extra can of baked beans to have enough filling. Simply laid the cornbread strips in a grid pattern on top and baked till golden brown. This meal took 10minutes to throw together and it was a big hit with the family! Thanks....this will be made again, maybe next time with the cornbread mix if I am not feeling lazy!
I too was skeptical about the baked beans, but this recipe was really good. I cooked the ground beef, red peppers, and the onion together. I also used a pkg. of taco seasoning, instead of fajita seasoning. I added a pinch of sugar and a little water that I rinsed the bean can out with, since some said it was a little dry. I sprinkled Mexican cheese on the cornbread mixture and baked it in a 9x13 pan for 25 mins. I served it with sour cream on top. It was very quick and easy to make; will definitely serve this one again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cowboy Skillet Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 128
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