This taco-seasoned beef mixture is baked in an iron skillet with a unique salsa-flavored cornbread topping. The topping is made with self-rising Mexican cornbread mix, but regular cornbread mix can be used, or see the tips and variations for a homemade mixture.
Cyndi's Note: "I have made this a couple of times and we really like it. It is easy and so pretty."
- For the Filling:
- 1 tablespoon oil
- 1 pound lean ground beef
- 1 package dry taco seasoning (homemade taco seasoning mix)
- salt and freshly ground black pepper to taste
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1 green or red pepper, sliced into rings
- For the Corn Bread Mixture:
- 2 cups Mexican cornbread mix
- 1 tablespoon sugar
- 1 (16 ounce) jar thick and chunky salsa
- 1 1/4 cups milk
- 3 tablespoons oil
- 1 large egg, beaten
- 1 cup shredded cheddar cheese or a Mexican blend of cheeses
- Gather the ingredients.
- Heat oven to 425 F.
- In a heavy (10-inch) iron skillet, heat the vegetable oil over medium heat. Add the ground beef, onion, salt and pepper, and garlic powder. Cook over medium heat until ground beef is well browned. Add taco seasoning mix and add other seasonings and water required, following directions on packet. After beef is done, remove from skillet.
- Place sliced pepper rings in bottom of skillet. Spoon beef mixture over rings.
- In medium bowl, combine the cornbread mix with the sugar, salsa, milk, 3 tablespoons of vegetable oil, the beaten egg, and shredded cheese. Stir the mixture until it is smooth.
- Spread the cornbread mixture evenly over beef mixture in skillet. Bake at 425 F for 30 to 40 minutes, or until the cornbread topping is golden brown.
- Place serving plate over skillet and then carefully invert and remove skillet. Cut into wedges.
Tips and Variations
If you prefer, use chopped bell pepper in the beef mixture instead of the pepper rings..
Add some jalapeno pepper to the beef mixture for extra heat.
If you don't have Mexican cornbread mix, use regular cornbread mix or a combination of 1 1/2 cups of regular cornmeal, 1/2 cup of flour, 2 1/2 teaspoons of baking powder, and 1 scant teaspoon of salt.
One reader said that she doubled the recipe and baked it in a 9-by-13-by-2-inch baking dish . She also mentioned that she added a packet of taco seasoning to her cornbread mixture.
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