Southwestern Skillet with Cornbread

I love easy meals that keep dish washing to a minimum. Even without freezer cooking, you could make this skillet in 30-45 minutes and dirty only 3 dishes and a cutting board (and that includes made from scratch cornbread, thanks to Rachel at Hounds in the Kitchen, one of our Get Real contributors.) On your big cooking day it is a great way to keep the dishwashing load light. But the merits of this dish don’t end there. This skillet is hearty and filling (thanks to the beef), stretches to feed a crowd but still frugal (thanks to the beans), and it features fresh corn, which will be coming to a farmer’s market near you before you know it. Last, in true whole foods fashion, we’ve replaced store bought taco seasoning with a homemade mix. While you’re at it, whip up a big batch and use it next time you see a recipe that calls for taco seasoning.

Notes: Feel free to substitute other beans for the black beans. You’ll notice in the pictures that I used a mix of black and pinto beans because that is what I had in my freezer. If you can’t find fresh corn yet, frozen will do. Obviously fresh will taste best. Last, be sure to use unsalted butter when you make your cornbread. The first time I made it, I didn’t and it was too salty!

Southwestern Skillet with Cornbread

Author/Source:

Kim @ Onceamonthmom.com

Ingredients:

I double my batch and took half to some friends who just brought their baby home from the NICU.

• 1 batch Quick and Easy Corn Bread, cut into wedges
• 1 pound ground beef
• .5 cups onion, diced
• 2 teaspoons garlic, minced
• 7 teaspoons Homemade Taco Seasoning
• 2 cups black beans
• 2 cups fresh corn kernels
• 14.5 ounce can diced tomatoes with chiles
• 1 cup tomato sauce
• 1.5 cups shredded pepper jack cheese
• 2 tablespoons cilantro, chopped

Directions:

Mix and bake cornbread as directed. While cornbread is baking, saute ground beef and onions in a large skillet until meat is no longer pink and onions are soft. Add garlic and cook 1-2 more minutes. Stir in taco seasoning, black beans, corn, tomatoes, and tomato sauce. Mix well to combine and heat through. Spoon mixture over wedges of cornbread. Sprinkle with pepper jack cheese and chopped cilantro.

Freezing Directions:

Bake cornbread and cook skillet as directed (do not garnish with cheese or cilantro). Cool and store in freezer bags. TO SERVE: Thaw and reheat. Serve as directed above with cheese and cilantro.

Servings: 4 

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

• Full Plate Thursday at Miz Helen’s Country Cottage
• These Chicks Cooked Weekly Recipe Collection at This Chick Cooks
• Pennywise Platter at The Nourishing Gormet
• Simple Lives Thursday at GNOWFGLINS

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This entry was posted on Thursday, May 3rd, 2012 at 11:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.