Game-day mexican cornbread skillet pie?

Other

4 servings

Very Easy

45 min

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Ingredients

• 1 1/2 cups cornmeal
• 1 teaspoon salt
• 2/3 cup oil
• 1 cup sour cream
• 3 teaspoons baking powder
• 1 can cream style corn
• 2 eggs, slightly beaten
• 1 small can green chiles
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 roma tomatoes, seeded and chopped
• 1 pound lean ground beef
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• dash cayenne pepper
• 1 cup shredded cheddar cheese

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Preparation

• Preheat the oven to 350 degrees. Mix the first 8 ingredients in a bowl and set aside.
• In a medium pan, saute the onions, garlic and peppers over medium-high heat until soft. Add in the ground beef and cook through.
• Drain off grease and stir in the tomatoes, cumin, chili powder, black pepper, salt and cayenne pepper. Remove from heat.
• Grease a cast iron skillet and sprinkle the bottom with a little cornmeal. Spread half of the cornbread mixture, followed by the beef mixture.
• Top with the cheddar cheese, then spread the remaining cornbread mixture over the top. Bake for 45-50 minutes, or until golden brown.

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