One pan? It doesn't get much better than that!! I've been thinking about food or reading about food or making food for as long as I can remember! It's my love language for sure. I ran across a recipe like this years ago in MaryJanesFarm magazine. So excited to see it's still available! I re-upped tonight!! It's beautiful, personal and makes me want to go raise chickens and have a big garden.
Somewhere along the way I lost it the magazine (and my desire to raise chickens) but I never lost the hankering to try a recipe like it. So I did what I always do and started throwing stuff together and I'll be darn if it didn't turn out great!!
I have always loved cast iron cooking. It's my go-to to method for so many things which is why a black skillet had to be part of my logo!
And, every one of my cast iron skillets is even older than me!! More hand-me-downs, these are from an aunt on my dad's side. When my uncle passed away she wanted to go back home and the cast iron did not make the trip back to Denmark with her so I was the lucky one who got them!! Like I never actually told anyone else I took them but that's our secret.
As simple as it is, this is such an amazing blend of flavors! A savory filling with just a hint of heat but the frozen corn and cornbread give it a bit of sweetness that pairs so beautifully!
If you like, serve with shredded lettuce, chopped tomatoes and sour cream. Salsa, too if you like! Oh and some cheese never hurts, never too much cheese I say!!
Do remove leftovers from skillet to keep your cast iron's beautiful seasoned condition. We put ours in a glass casserole dish and covered with plastic wrap. The next day it reheated beautifully in the microwave, uncovered.
Satisfying complete meal you can make and bake in a cast iron skillet.
In a 10" or 12" cast iron skillet, brown and break up ground beef. Add tomatoes, corn, and kidney beans, taco seasoning, instant minced onion and seasoned salt. Simmer for 5 minutes or so.
Mix cornbread according to the package directions. Spoon topping over meat mixture in skillet and use spoon to spread to edges of pan.
Bake at 400 degrees for 15 to 20 minutes until cornbread is a lovely golden brown.
If you like, serve with chopped tomatoes, lettuce, taco sauce and sour cream.
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I do not have a cast iron skillet - can I make
this recipe in something else?
Sure! I usually try to remember to add suggestions. You can use a square baking pan like a 9”x 9” or a round one or a deep dish pie plate or an oblong baking dish.
What do you have and we can “talk”. ❤️