*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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'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!
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!!
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 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.
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.