Beef Green Chile Cornbread Skillet
Prep time
Cook time
Total time
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!
Recipe type: Entree
Cuisine: Mexican
Serves: 12 servings
  • 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
  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.
Recipe by Cheery Kitchen at