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Southwestern Cornbread Skillet Recipe


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     Southwestern Cornbread Skillet

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   40 min

1 Tablespoon oil
1 pound gr beef
1 medium onion, chopped
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
1 egg

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 cheese.
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 Minutes.
Options-add corn or rice, substitute chicken for beef

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