Western Round-Up

Name: Western Round-Up
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
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

Submitted by Karmen Jeanette

"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-recipes.com. 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."

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Ready In:: 40mins
Ingredients:: 8
Serves:: 6

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

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.
Add beans and fajita seasoning; heat through, stirring frequently. Spread out evenly in skillet; set aside.
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.
Let cool slightly before serving; cut into wedges. Serves 6.