This taco-seasoned beef mixture is baked in an iron skillet with a unique salsa-flavored cornbread topping. The topping is made with a self-rising Mexican cornbread mix, but regular cornbread mix can be used, or see the tips and variations for a homemade mixture.
- For the Filling:
- 1 tablespoon oil
- 1 pound lean ground beef
- 1 package dry taco seasoning (homemade taco seasoning mix)
- Salt (to taste)
- Black pepper (freshly ground, to taste)
- 1/2 cup onion (chopped)
- 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 ounces) 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.
Preheat 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 the 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 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.
Serve and enjoy!
- 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 a 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.