Day 9: Skillet Beefy Cornbread Bake

This was not bad!I combined a few recipes that I use regularly and made them even easier by baking the casserole in the cast iron skillet that I sauteed the meat and veggies in. Make sure to spray the skillet well with nonstick spray so the topper does not stick.

Beefy Cornbread Bake
Filling:
1/2 lb. ground beef
1 med white onion, chopped
1 clove garlic, chopped
minced jalapeno (or canned green chilis would work)
1 can Rotel, undrained
1 can beans, drained and rinsed (I used dark red, but black or pinto would be great!)
1/2 can tomato paste
1 c. jarred salsa
3/4 c. water
1 packet taco seasoning or cumin and chili powder2 c. Mexican style cheese (reserved)

Saute meat with onions, garlic and jalapeno until meat is cooked through and veggies are soft. Add the tomato paste, Rotel, salsa and seasoning. Combine. Add the beans and water. Blend until smooth. Let simmer for 15 mins while you make the topper.
Preheat the oven to 375.


Cornbread Topper:
1/2 recipe cornbread batter or one box Jiffy, prepared as directed
2 green onions, sliced
1 Tbsp minced jalapeno

Stir onions and jalapeno into batter.

Top hot filling with 2 cups of cheese. I was distracted by double-kid meltdowns and forgot, so I just put the cheese on top. It would be much better layered inside. Immediately pour batter over cheese and pop entire skillet into the oven. Bake for 25mins, until cornbread is cooked through and browned.

Serve with green salad on the side.