Cowboy Skillet Casserole

SUBMITTED 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."

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1 pound ground beef
1/2 onion, chopped
2 red bell peppers, cut into 2 inch pieces
1 (15 ounce) can baked beans
1 tablespoon dry fajita seasoning
1 (8.5 ounce) package corn bread mix
1 egg
1/3 cup milk

READ REVIEWS (79)

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).
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.
Mix the package of cornbread mix according to the directions using the egg and milk. Spoon over the ground beef mixture, and spread evenly.
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 MEMBER REVIEWS

Reviewed on Sep. 26, 2004 by MZOJIBWAY

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!

20 users found this review helpful

Reviewed on Apr. 26, 2007 by Foodie

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.

9 users found this review helpful

Reviewed on Nov. 19, 2004 by mtb

This dish was the biggest hit at my table. I took the advice to add a drained can of diced tomatoes, and some frozen corn, and I did not use as much red pepper. Also, I practically doubled the corn bread because I had to fill the top of my skillet. I need to modify that part but otherwise this was definently something I will make again.

6 users found this review helpful

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