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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 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 Nutrition

  • 1 lb ground beef
  • 2 red peppers, cut into 2-inch squares (I prefer to dice them)
  • 14 cup onion, chopped
  • 15 ounces can baked beans
  • 1 tablespoon fajita seasoning mix
  • 8 12 ounces cornbread mix
  • 1 egg
  • 13 cup milk


  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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