Tex-Mex Beef and Cornbread Skillet Pie

• 1 lb ground beef
• 1 cup frozen corn
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 packet taco seasoning
• 1 cup shredded cheddar cheese
• 1 cup buttermilk
• 1 cup cornmeal
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt

Steps

1. 1 Preheat oven to 400°F.
2. 2 Brown ground beef in a skillet, drain fat.
3. 3 Stir in corn, black beans, diced tomatoes, and taco seasoning.
4. 4 Simmer for 5 minutes.
5. 5 In a bowl, mix buttermilk, cornmeal, flour, sugar, baking powder, and salt to make cornbread batter.
6. 6 Pour batter over the beef mixture in the skillet.
7. 7 Sprinkle cheese on top.
8. 8 Bake for 20-25 minutes or until golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Oven-safe skillet
• Mixing bowl

Variations

• Add diced green chilies for extra flavor.
• Use turkey instead of beef for a leaner option.

Substitutions

• If you don’t have buttermilk, use 1 cup milk with 1 tablespoon lemon juice or vinegar.

Pairings

• A cold Mexican lager complements the flavors perfectly.
• Corn chips on the side for scooping up extra goodness.

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper to the beef mixture.
• Use jalapeños for a kick if you like it spicy.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a tangy Mexican salsa on the side.

FAQ