1 (14.5 oz) can diced fire-roasted tomatoes, undrained
1 (15 oz) can black beans, rinsed and drained
1/2 c bottled chili sauce
1 Tablespoon chili powder
1/2 Tablespoon salt
1 large jalapeno, diced
1 c shredded cheddar cheese
1 pkg corn muffin mix
1/2 c milk
Preheat oven to 425. Heat oil in 10 inch cast
iron skillet over high. Add beef and onion,
cook, stirring often until beef is browned.
Stir in tomatoes, beans, chili sauce, 1/4 c
water, chili powder, salt, and jalapeno. Bring
to a boil, remove from heat. Sprinkle with
Whisk together corn muffin mix, milk, and egg.
Pour batter over hot filling in skillet, spreading
to edges of skillet.
Bake until cornbread is golden brown, 18 to 22
Options-add corn or rice, substitute chicken for
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