A quick one skillet dinner cooked in my at least 115 year old cast iron frying pan that I inherited when my grandmother passed away 20 years ago. I've been making this for a few years after adapting a recipe for an item that is no longer available. It's quick and really good and it even nukes well the next day.
Ingredients:
1 lb ground beef
1 medium onion chopped
1 14.5 ounce can of Mexican-style stewed tomatoes undrained
1 15 ounce can of black beans rinsed and drained
1 8 ounce can of tomato sauce
1/2 cup frozen corn
2 teaspoons chili powder
1 package of Jiffy Corn Muffin mix prepared as it says on the box for muffins with 1 egg and 1/3 cup milk combined and set aside.
Cook beef and onion in an at least 10" ovenproof skillet over medium heat until meat is fully cooked(no pink). Drain off fat.
Add tomatoes, beans, tomato sauce, corn and chili powder to the beef and onions and stir to combine. Bring to a boil.
Top by spooning the Jiffy corn muffin mix batter on the top and place in a pre-heated 350 oven for 35-40 minutes or until the cornbread is golden brown on top.
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