Reviewed: Oct. 21, 2009

I'm a recent college grad so cheap and easy is a necessity when it comes to food. This was excellent. I read everyone else's comments and added what i liked and cooked it in a 9 x 13 baking dish. The mixture was made up of ground beef w/taco seasoning, onions, red bell pepper, corn, green chiles, baked and pinto beans, and habanero hot sauce. The cornbread had fresh jalapenos, corn and shredded mexican cheeses. Delicious.

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marc

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Reviewed: Oct. 9, 2009

Sorry, did not care for this. The corn bread was way to sweet. I added cheese and corn but didn't help. Maybe will try the next time with chili beans as other's have suggested and corn bread on the side.

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CAROLP4564

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Reviewed: Sep. 30, 2009

My daughter and I absolutely LOVED this recipe

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Tammi

Home Town: Cornwall, New York, USA

Living In: Warwick, New York, USA

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Reviewed: Sep. 22, 2009

absolutely delish!! Made it for supper and have had constant requests for it ever since. Love the fact that you cook everything all in one pan. Only other dish you dirty is for the cornbread topping. Didn't like the sweet cornbread topping so made a small batch of regular...tasted even better. The sweet cornbread mix made it too sweet for our tastes.

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Allie :-)

Cooking Level: Expert

Home Town: Moreland, Georgia, USA

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Reviewed: Sep. 21, 2009

Very good. I used about 1 1/3lb ground round, sml can baked beans (could use larger can) and one chopped red pepper. Did not have onions so used shallots. Used 1 tbl fajita seasoning. Next time I will try Emeril's Essence. Added frozen corn and shredded cheddar jack cheese to the cornbread mix, which another reviewer suggested. Excellent addition!

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Mary A.

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 18, 2009

good. Added 1pkg frozen corn, followed other's suggestion and used chili beans and added some cheese. Next time will try it in my crockpot...

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hhamelka

Cooking Level: Intermediate

Living In: Clarendon Hills, Illinois, USA

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Reviewed: Aug. 5, 2009

Delicious and very versatile! My husband said that it was the best thing that I had ever cooked! I used black beans instead of baked beans, and I added frozen corn to the cornbread, as well as pepperjack cheese on top of the meat. I also gave a little squeeze of honey to the top of the cornbread before serving. We ate the whole casserole in less than 24 hours!

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Metalheadmomma

Cooking Level: Intermediate

Home Town: Satellite Beach, Florida, USA

Living In: Altamonte Springs, Florida, USA

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Reviewed: Aug. 3, 2009

Haven't actually eaten it yet, it's in the oven right now. I made a few changes to the recipe. I used garlic, as well as onions. I mixed those, 1/2 the bell pepper, and the fajita seasoning into the meat before cooking, to give the meat some flavor. I also used ranch style beans--baked beans doesn't really sound right. I also added a half can of corn, then I simmered it together for about 5 minutes. For the cornbread, I mixed in 1 chopped jalepeno, 1/4 of the bell pepper, and a 1/2 can of corn, and a few spoons of sugar.

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ravosava

Cooking Level: Beginning

Home Town: Vidor, Texas, USA

Living In: Bloomington, Illinois, USA

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Reviewed: Jul. 30, 2009

Pretty good but wasn't anything anyone was dying to have again. I don't know that I personally didn't care for the flavor that the baked beans added to it and if I made it again that would be something that I would look at making different. Quick and easy to make though.

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LFEAUTO

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oakland, Iowa, USA

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Reviewed: Jul. 25, 2009

I loved the ease and quickness! Overall it was liked by the family, not a regular but a definite go to for those quick fixes! The beans may have made it a tad sweet so next time will try ranch style beans or pinto with jalapeno!

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mjowens

Cooking Level: Expert

Living In: Heber, Arizona, USA

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Reviewed: Jul. 21, 2009

We liked this, but I thought the baked beans made the dish too sweet. Made it again with ranch style beans and it was perfect. Great quick dinner for the kids.

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JAMJMine

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

We really enjoyed this. I did not have everything so I substituted and it turned out really good. We used chili beans instead of baked beans and added some canned corn. I used the fajita seasoning and liked it but I think next time I will stick with the chili beans and add some bbq sauce and maybe some slice olives. Very versatile! I am going to try it in our dutch oven when were camping!

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Emily

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Reviewed: Jul. 8, 2009

This recipe is great, but don't overcook the meat and veggies! I would suggest cooking the beef and onions together initially rather than waiting to add the onions. After the beef has started to brown and the onions are clear, then add the peppers and any other veggies you want, waiting to add the beans until right before you coat the skillet with the cornbread mix. If you follow this order then your meat and veggies will be cooked to a proper degree before being baked for 20 minutes. I also used a 15 oz box of cornbread mix rather than 8.5, and it turned out perfectly, enough to coat the entire skillet.

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stewdansby@gmail.com

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Reviewed: Jul. 2, 2009

Really delicious, although I did change it to make it a little more "tex-mex" tasting (and so I didn't have to go to the store). I replaced the baked beans with black beans, and I added corn and salsa to the mix (about a cup of each. I'll make this again! YUM!!

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jun. 21, 2009

Delicious...I added a 1/2 can of corn to the cornbread and left out the peppers and onions (none in the house) and used Bush's Baked Beans with Maple Cured Bacon-YUM!!!!!! My husband and I felt that you definitely can't leave the veggies out of the meat mix, or it lacks that "something". Also, will try to make a little gravy for it next time. Overall, it was delicious, easy, and a keeper!!!!

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Shortstack<3

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: San Clemente, California, USA

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Reviewed: Jun. 15, 2009

I cook supper every Wednesday night for our church study group so I am always looking for recipes with 4 or 5 stars. That is why I chose this recipe. It was a big hit and people who normally only take one helping came back for seconds. Very filling and not to expensive to make. Loved it!

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Jan

Cooking Level: Expert

Home Town: Valdese, North Carolina, USA

Living In: Newton, North Carolina, USA

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Reviewed: Apr. 10, 2009

I have to review based on my husband's feedback because I am a vegetarian cook feeding an onmivore husband (in other words, I didn't eat it). Very easy meal that was hearty and seems very flexible. I see others have added canned corn and tomatoes. Will have to try that next time. Served with sour cream. Leftovers were gone quickly!

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MKELL11

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

I loved this recipe although it got mixed reviews from my family. My wife said she would like me to make it again but the kids were fussy about the peppers. A keeper for the recipe box! Thanks!

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millerjf

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2009

Really simple to make. Family seemed to like it and was even good the next day. Will definately make again.

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C WHITE

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Reviewed: Feb. 24, 2009

I added a few extras but this is a really easy and great dinner to serve if you don't have a whole lot in your cabinets. I had great northern beans drained the juice and had rotel with chilis... i also added a bit more fajita seasoning and a bit of taco seasoning... I added salt and fresh ground pepper and greek seasoning......delicious hope my boyfriend likes it :)

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