This was a yummy weeknight treat. I love anything along the lines of Tex-Mex flavor and this recipe hit the spot. The best part was that it only took one small mixing bowl and a skillet to complete the meal – less dirty dishes always gets two thumbs up from me!
- 1/2 lb ground round beef
- 1/4 cup chopped onion
- 1 t salt
- 1/2 t chili powder
- 1/4 cup ketchup
- 1/2 of 8 oz pkg frozen corn, thawed
- 1 pkg cornbread mix (1 egg, 1/3 cup milk)
Combine beef, onion, salt, chili powder and ketchup in ovenproof skillet; cook until brown; drain. Push meat to edge of skillet and add thawed corn in the center; spread meat back over the corn.
Prepare cornbread mix as directed on package; pour evenly over meat and corn.
Bake at 425 for 20 – 25 minutes or until corn bread layer is done. Removed from the oven; let stand 5 minutes before cutting and serving with a pie cutter.
Tip: If you don’t have an ovenproof skillet, protect your plastic handle with aluminum foil before you put the skillet in the oven.