Ingredients: |
Ingredients: 2 lb Grass-Fed Ground Beef
1 packet of favorite Taco Seasoning
1 Tbsp Olive Oil (optional)
1 box of Corn bread mix (follow box instructions)
1 cup of Favorite Cheese
2 Bell Peppers (any color), diced (see notes)
1 Large Onion (see notes)
3 Plum Tomatoes (or one big Tomato), seeded and diced (see notes)
1 can Black Olives, sliced
1 small can Diced Green Chiles (optional)
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Directions: |
Directions:Preheat the oven to 350°F.
In a large oven-safe skillet (preferably cast-iron), brown the beef completely, breaking up with the back of a wooden spoon. Remove the beef with a slotted spoon to a bowl and set aside.
In the same skillet you cooked the beef, add the olive oil (if there is not enough fat left over from the beef), then add the onions and peppers and stir-fry until translucent and fragrant, about 10 minutes.
Add the beef back into the skillet, along with ¾ of the olives and all of the tomatoes.
Add the Taco Seasoning then pour into the skillet and stir to combine everything.
Pour the prepared Cornbread batter over everything in the baking dish. Spread to cover evenly, all the way to the edges. Top with the remaining sliced olives and diced green chiles, if desired. I like to add the chiles to only half of the skillet so there is a mild side available; you can also add 1 cup of favorite cheese on top.
Bake in the preheated oven for 35 minutes, or until cornbread is completely cooked through.
Serve with a dollop of grass-fed sour cream. |
This recipe for Cowboy Casserole is from