Cowboy Skillet Casserole

We have a freezer in the garage filled with homemade chicken stock, meat that I've cooked and bagged to thaw for additions to quick weeknight meals, and some organic angus beef that we bought last year.  We bought a share of a cow and split it with his dad and step-mom and we've loved it.  Not only is it great quality meat, but I haven't had to buy beef at the grocery store since last fall! I sure hope the order form comes around to buy a share again before we run out. We don't eat a lot of red meat, so it really has lasted us a long time.

The majority of the beef that we bought was processed into ground beef, and for the most part I've used it for spaghetti and tacos.  I had been given some fresh corn and had some onions and green peppers than needed to be used, so I did the old ingredient search on Allrecipes and found the recipe for Cowboy Skillet Casserole.  As usual, you can check out the original recipe, but I've explained below what I used and how I did it! No step-by-step pics this time.  This is a no-brainer, you can figure it out!



Cowboy Skillet Casserole

• 1 pount ground beef/turkey
• 1/2 onion chopped
• 1/2 large bell pepper (I used green, the recipe calls for red)
• corn... didn't measure, I just cut it off the cob until it looked good!
• about two cups beans (the recipe calls for a 15oz can of baked beans; I cook my own dried beans and then freeze them in 2-cup portions, so I just let a bag of pinto beans thaw in the fridge while I was at work)
• 1 packet taco seasoning
• 1 8.5oz package cornbread mix (mine was 6oz but worked just fine)
• 1 egg
• 1/3 cup milk
• cheese, amount is up to you!

1. Preheat oven to 300.

2. Cook crumbled ground beed in an oven-proof skillet over medium-high heat.  Once the meat starts to brown, add the onions and peppers. Once meat is cooked and veggies are soft, drain grease.

3. Add beans and taco seasoning. Cook until heated through.

4. In a bowl, combine cornbread mix, egg, milk, and some cheese.  Spoon over meat mixture and spread evenly.

5.  Bake for about 20 minutes or until a toothpick inserted into cornbread layer comes out clean.  Since its a pretty filling dish on its own, I just served ours with some fresh steamed squash.


Enjoy!

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