Cowboy Skillet Casserole

Cowboy Skillet Casserole


"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."

Ingredients 35 m {{adjustedServings}} servings 391 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 46g
  • 15%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 1012 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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Reviews 177

  1. 241 Ratings


strange to rate your own recipe... but "" 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!

Renee Ridgeway

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!