- 1 pound ground beef
- 1 onion, rough chopped
- 1 red bell peppers, cut into ½" pieces
- 1 green bell peppers, cut into ½" pieces
- 1 1/2 cups frozen corn kernels, divided
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 2 tablespoon dry taco seasoning
- 1 can Red Gold crushed tomatoes (if you're out of tomato sauce)
- 1/2-3/4 cup shredded cheddar cheese
- 2 packages corn bread mix (or the dry ingredients from any cornbread recipe that makes a dozen muffins)
- 2 egg
- 2/3 cup milk
- 4 tablespoons butter, melted
- 1 tablespoon honey
Directions
- Preheat the oven to 400 degrees.
- Crumble the ground beef into a 14" cast-iron skillet over medium-high heat. Cook, stirring frequently, until beef is evenly brown. Drain the grease, and add the peppers and onion. Cook and stir until the onion is translucent. Add 1 cup of the corn, the beans, crushed tomato, and taco seasoning; cook and stir until the sauce begins to bubble.
- Spread out in an even layer on the bottom of the skillet or transfer to a 2-qt. casserole. Sprinkle cheese over the top.
- Mix the package of cornbread mix (or the dry ingredients from your cornbread recipe) according to the directions using the eggs, milk, butter, honey, and 1/2 cup corn. Spoon over the ground beef mixture, and spread evenly.
- Place the whole skillet in the oven, and bake for 18-20 minutes, or until a toothpick inserted into the cornbread layer comes out clean. Cool for a few minutes before serving.
Ooh, I want to try this! I might have to put this on our next week's menu :)
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