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Cowboy Skillet Casserole

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."
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Ingredients

35 m servings 391 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  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.

Nutrition Facts


Per Serving: 391 calories; 14.2 g fat; 46 g carbohydrates; 21.2 g protein; 79 mg cholesterol; 1012 mg sodium. Full nutrition

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Reviews

Read all reviews 190
  1. 255 Ratings

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Most helpful positive review

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, fajit...

Most helpful critical review

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

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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, fajit...

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 adde...

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 ...

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...

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...

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 faji...

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 thoug...

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 c...

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 c...