Beef Green Chile Cornbread Skillet

If you love cornbread and tamales, Beef Green Chile Cornbread Skillet is for you!

It’s super easy and has all the Mexicali goodness fresh tamale fans crave, (without cornhusks, ha ha), in one big skillet.  Toss it in the oven and mash a couple avocados, chop a fresh tomato, and break out a little sour cream for a yummy one dish meal.   I used beef, but pork or chicken would be equally as delicious.

Beef Green Chile Cornbread Skillet

It started to feel a little Fall-ish this past weekend and I got the baking bug.  I have been dying to pull something hot and comforting out of my oven.  So before the temps hit the 90s again tomorrow I chopped a big yellow onion, browned some good ground beef in my favorite cast iron skillet.  I drained the fat and then added green chiles, green enchilada sauce, sliced olives, pink beans, and corn to the pan and let it simmer for about 5 minutes while my oven preheated to 400 degrees.

Next I whisked a box of cornbread mix with egg and milk, poured it evenly over my skillet and placed it in the oven for 15 minutes.  Sprinkle it with cheese, (I used a Mexican blend of cheddar and Monterey Jack), and let it bake for 10 minutes more.

Yes, the green chile sauce bubbled up a little through the cheesy cornbread and I loved it.  It turned out perfectly, with just a thin layer of the cornbread and cheese.  I garnished each serving with a little sour cream, guacamole, and tomato chunks and my family felt the love.  By popular demand I will be making it again and again!

5 from 1 reviews

Beef Green Chile Cornbread Skillet

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Tamale fans will line up for Beef Green Chile Cornbread Skillet. It's extra easy comfort food, no cornhusks needed, topped with cheesy cornbread, and baked in one big skillet start to finish!

Author: Renée

Recipe type: Entree

Cuisine: Mexican

Serves: 12 servings

Ingredients

• 2 pounds ground beef
• 1 large yellow onion, chopped
• 2 cups green enchilada sauce
• 1 (4-ounce) can chopped green chiles
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 (15-ounce) can pink beans, drained
• 1 (15-ounce) can black olives, drained and sliced
• 1 (15-ounce) can corn, drained
• 1 (8.5-ounce) box cornbread mix, (I used Jiffy)
• 1 egg
• ¾ cup milk
• 8 ounces cheese, shredded
• 1 cup sour cream
• 1 cup guacamole
• 1 chopped tomato

Instructions

1. Preheat oven to 400 degrees.
2. Over medium high heat in a large skillet, brown beef and onion together. Drain fat and return to pan.
3. Add green chile sauce, cumin, salt and pepper, green chiles, beans, olives and corn and let it simmer for 5 minutes.
4. Mix cornbread mix with egg and milk and pour over top of beef and vegetables.
5. Place skillet in the oven and bake for 15 minutes.
6. Sprinkle with shredded cheese and bake for 10 more minutes.
7. Remove from oven and serve.
8. Garnish with sour cream, guacamole, and tomato chunks if desired.

3.3.3077

Hoping this is making you excited to bake too.  I probably won’t be doing it again till the next cool-down, but it sure felt good and tasted great too….thanks!