Cowboy Skillet Casserole Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by mis7up
Reviewed: Mar. 13, 2013
Hubby gave this one a 3 star, I gave it a 4. I think this recipe has way to much red bell peppers, 1 large red pepper is just enough for the recipe. I had to cut them down smaller due to family preference. However, it has a nice flavor, not all out a fanstatic recipe but a decent one. The one thing about this recipe is that you can interchange ingredients. But had I used my 2 large bell peppers in this recipe...it would not have been good. Other then that...it was good.
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Photo by mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA
Living In: Cave Junction, Oregon, USA
Reviewed: Feb. 6, 2013
Boys loved it!
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Reviewed: Oct. 25, 2012
My husband and I thought this was fantastic! We made it as directed and it turned out great. Thanks for sharing.
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Reviewed: Oct. 3, 2012
Used taco seasoning, added corn and a little extra beans as suggested and still found a little bland and dry. Not a family favorite. Thanks anyway. It did peak my interest for trying more skillet dinners with my cast iron.
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Reviewed: Aug. 14, 2012
Exquisite meal!! I doubled the recipe so my tweak of choice was to add one whole package of dry fajita seasoning to the meat. I also layered the meat with shredded cheese and I must say my family absolutely loved it!!!
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Reviewed: Jul. 31, 2012
This is fantastic! Even the leftovers were great.
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Photo by LarzRoberts

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Reviewed: May 10, 2012
Love it!! Added a can of corn (drained), used one green pepper as that was all I had at the time. Added cheddar cheese and chili powder to the cornbread mix. Topped with a dollop of sour cream and a little salsa. YUM!!!
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Photo by Takers88

Cooking Level: Expert

Home Town: Trenton, Michigan, USA
Living In: Dana, Kentucky, USA

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Reviewed: May 5, 2012
Very good with modifications.
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Cooking Level: Expert

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Reviewed: Apr. 17, 2012
This recipe is pretty good! Per MZOJIBWAY's own review of the recipe I used 3 T Emeril's Southwest Seasoning, which I will probably cut back to 1.5 or 2 T next time...but I accidentally used 28 oz baked beans instead of 15 oz, and I also added a can of creamed corn so I figured it could use a little extra spice. I also doubled the corn bread, and I'm not sure if it was because of that but I ended up cooking it for 40 minutes instead of 20 because although the corn bread was firm and golden on top it seemed a little runny on the bottom. This is definitely an easy, hearty, satisfying meal.
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Photo by dewsar

Cooking Level: Beginning

Reviewed: Apr. 5, 2012
I made this last night...It was delicious! Son and I both had seconds and enough left for work lunch. I added shredded cheese when it was done and put chili powder in bread mix. Threw a few slices of jalapenos on top of bread mix before I baked it. It was great...this will be a regular for us. You can do so many diff things to this. But...make as is first!
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Cooking Level: Expert

Home Town: Simsboro, Louisiana, USA
Living In: Red Oak, Texas, USA

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