This recipe was born out of a somewhat desperate survey of my pantry cupboards one evening when I had no idea what I was making for dinner. It has become a popular (and easy!) addition to our weeknight dinner menu
Here’s all that it takes. I nearly always have these in my cupboard/freezer!
This is what it looks like after the cornbread batter is spooned on. Don’t worry about making it perfectly even.
The final product. I put the jalapeno slices on top, so I can make part of it without the extra heat.
- Oil for pan
- 1 onion, diced
- 1 lb Cedar Valley ground beef
- 1 can chopped tomato (or 3 lg fresh tomatoes, chopped)
- 1 can chili beans (hot or mild)
- Salt/pepper/chili powder to taste
- 1 box corn bread mix
- Sliced jalapeno (optional)
- Heat oil on the stove top in oven proof skillet (I use a 14” cast iron skillet)
- Sauté onion until it begins to soften.
- Add ground beef, breaking it up as it cooks.
- When beef is browned, add tomatoes & beans (do not drain).
- Taste mixture & season as needed.
- Mix corn bread according to package instructions.
- Spoon corn bread batter across the top of the meat mixture.
- If you’re using jalapenos, place them on top of corn bread batter.
- Bake at 400° for 15 minutes.