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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is one of my favorite recipes out of my Best-Ever Casseroles cookbook. It's basically a southwestern chili topped with a cornbread crust. I think the key is the type of cornbread mix you use. I use Firenza Traditional Sweet Cornbread mix. It is the best cornbread mix ever!!! It's hard to find in the grocery store, but it can be ordered online at www.great- . It's not cheap, but it is worth every penny ($5.00/box). One box is perfect if you double the recipe and use a very large skillet, just make sure to prepare the cornbread per the instructions on the box. It makes great leftovers. Ingredients:
1 lb ground beef |
2 red peppers, cut into 2-inch squares (i prefer to dice them) |
1/4 cup onion, chopped |
15 ounces can baked beans |
1 tablespoon fajita seasoning mix |
8 1/2 ounces cornbread mix |
1 egg |
1/3 cup milk |
Directions:
1. Combine ground beef, peppers and onion in a large oven-safe skillet over medium-high heat; heat and stir until beef is browned and onion is translucent. Drain.
2. Add beans and fajita seasoning; heat through, stirring frequently. Spread out evenly in skillet; set aside.
3. Mix cornbread with egg and milk according to package directions. spread evenly over ground beef mixture in skillet; place skillet in the oven. Bake at 350 degrees for 20 minutes, or until a toothpick inserted into the cornbread layer comes out clean.
4. Let cool slightly before serving; cut into wedges. Serves 6.
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