Cowboy Casserole

Makes 6 servings; 1 slice each serving

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  • 2 medium bell peppers
  • ½ medium onion
  • 1 15 – 15.5 ounce can beans (such as red kidney beans, baked beans, or black beans)
  • 1 pound ground beef
  • 1 Tablespoon Fajita/Taco seasoning
  • 1 egg
  • 1/3 cup low fat milk
  • 1 (8.5 ounce) package corn bread mix


  1. Preheat oven to 350°F.
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Wash bell peppers and cut into small pieces.
  4. Peel onion and cut half into small pieces.
  5. Drain and rinse beans.
  6. Heat large cast iron skillet over medium-high heat and cook beef until no longer pink, about 5 minutes. Drain beef then add bell peppers and onion and cook until vegetables are soft. Add HappyHealthy Seasoning-Fajita/Taco and beans and stir. Spread beef mixture in an even layer in skillet.
  7. Add egg, milk, and cornbread mix to medium bowl and stir to combine. Always follow package directions to mix cornbread. Spoon cornbread mix in an even layer over beef mixture.
  8. Place skillet in the oven and cook for 25 minutes until cornbread is golden brown.
  9. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.