Cowboy Skillet Casserole Recipe -
Cowboy Skillet Casserole Recipe
  • READY IN 35 mins

Cowboy Skillet Casserole

Recipe by  

"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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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Crumble the ground beef into a large cast-iron skillet over medium-high heat. Cook, stirring frequently, until beef is evenly brown. Drain the grease, and add the onion. Cook and stir until the onion is translucent. Add the red peppers, beans, and fajita seasoning; cook and stir until heated through. Spread out in an even layer on the bottom of the skillet.
  3. Mix the package of cornbread mix according to the directions using the egg and milk. Spoon over the ground beef mixture, and spread evenly.
  4. Place the whole skillet in the oven, and bake for 20 minutes, or until a toothpick inserted into the cornbread layer comes out clean. Cool for a few minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2004

strange to rate your own recipe... but "" 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!

Most Helpful Critical Review
Apr 28, 2011

Edible but not fantastic...will try again with some of the reviewer modification suggestions.

Aug 03, 2008

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!

Aug 12, 2005

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!

Oct 12, 2004

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!

Jan 07, 2006

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!

May 01, 2005

I'm re-reviewing this one - gave it 4 stars last time, but this time, 5 stars. Instead of chopping onion and peppers, all I did was prepare the ground meat (I used turkey) according to the Taco Seasoning packet, added a can of rinsed pinto beans and a can of baked beans. Added a can of corn and a can of diced green chiles to the cornbread mix. SOOOO much easier than the original recipe calls for, and I think that the flavor of the meat was much tastier when prepared according to the packet directions rather than how the recipe called for. We'll DEFINITELY make it this way again, for sure!

Aug 03, 2005

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!!


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  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 46 g
  • 15%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 21.2 g
  • 42%
  • Sodium
  • 1012 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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