A complete meal that’s tasty and satisfying. Only one pan to wash and so darn good you’ll want to make it again and again!!
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.
Once again, I start with a pound of ground beef! Browned and broken up with my awesome Pampered Chef Mix and Chop doodad.
Add tomatoes, beans, corn and seasonings. I used up some home-frozen corn in this batch. Let it simmer til the flavors all get friendly.
While that simmers, make up a little box of corn muffin mix.
Spoon it over the top then spread it carefully over the meat mixture until it reaches the edge of the pan.
Bake in a 400 degree oven for 15-20 minutes until the cornbread is a beautiful golden brown. Boom! Done!
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.
Tex Mex Skillet with Cornbread Top
Satisfying complete meal you can make and bake in a cast iron skillet.
- 1 pound ground beef, browned and broken up
- 1 can petite diced tomatoes, drained
- 1 can red kidney beans, drained and rinsed
- 1 cup frozen corn
- 2-3 Tbsp taco seasoning mix or one packet of taco seasoning mix. My favorite is Old El Paso brand unless it's homemade!
- 1 Tbsp instant minced onion
- 2 tsp favorite seasoned salt (or to taste if you like less)
- 1 small box cornbread muffin mix (I like Jiffy best) the 8.5 ounce, 6 muffin size box. Made according to package directions. (Jiffy uses 1 egg and 1/3 cup milk.)
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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