I am a big fan of one pot or one skillet meals! It just makes life so easy and yet it feels nurturing to me as well. Lately, I’ve been eating a lot of Mexican dishes. In fact, I’ve been on a nachos for dinner streak. But this looks even better. It’s like a mild chili, served on top of nice buttery cornbread. Serve with a little grated cheese on top and you’re ready to go. Add a side salad? Even better! This Mexican Skillet Dinner recipe, brought to us courtesy of the Almond Board, is a wonderful tummy-filling treat. And leftovers for lunch? Perfect!
Mexican Skillet Dinner with Buttery Cornbread
1 lb. lean ground beef
1 cup chopped onions
1 clove garlic, minced
1 Tbs. chili powder
1 tsp. oregano
1/2 tsp. ground cumin
1/2 tsp. salt
1 can (16 oz) tomato sauce
1 can (15 1/4 oz) black beans or kidney beans, drained
Brown meat with onions and garlic in large, heavy skillet; drain.
Stir in chili powder, oregano, cumin and salt. Stir in tomato sauce; bring mixture to a boil and simmer, 5 minutes.
Stir in beans, green chilies, corn and almonds; heat through.
Spoon meat mixture over Buttery Cornbread and sprinkle with cheese to serve.
Cream the butter, sugar and egg together until light and fluffy.
In a separate bowl combine the cornmeal, flour, baking powder and salt; mix well.
Stir dry ingredients into creamed mixture alternately with 1 cup milk. Pour into 9-inch square pan.
Bake at 400 degrees, 20 minutes, or until pick inserted in center comes out clean.
Maisie Jane’s California Sunshine Products, Inc. was founded on strong beliefs and passion for offering unique, flavorful, top-quality, nut products. We strongly believe in earth-friendly practices that start on our family-owned and operated orchards. We use organic farming practices and continue in the process by using all-natural ingredients with no preservatives or GMOs. We believe in honest, friendly and helpful customer relations at all levels. We take pride in every task, every day, with every person.