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Southwest Skillet with Cornbread

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Southwest Skillet with Cornbread

Kim
The Cook
8 Servings
18 Ingredients
3 Comments

Warm buttermilk cornbread is paired with a generous helping of southwest seasoned beef and veggies under a sprinkling of pepper jack cheese and cilantro for a down-home dinner that warms you up from the inside out.

8 Servings
18 Ingredients
3 Comments

Ingredients

  • ¼ cups Butter
  • 1 ¼ cups Buttermilk
  • 1 individual Egg
  • 1 ¼ cups Cornmeal
  • 1 cup Flour, White Whole Wheat
  • 2 tablespoons Sugar
  • 1 tablespoon Baking Powder
  • ½ teaspoons Salt
  • 3 cups cook Ground Beef
  • 1 cup dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 4 ⅔ tablespoons Taco Seasoning
  • 4 cups Black Beans, Canned
  • 4 cups Corn, Frozen
  • 29 ounces Diced Tomatoes with Green Chiles
  • 2 cups Tomato Sauce
Serving Day Ingredients
  • 3 cups Pepper Jack Cheese, Shredded
  • 4 tablespoons chop Cilantro, Fresh

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Stovetop

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

  • Not available.

3 Comments

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  1. WOW! I made the Southwestern Skillet with Cornbread and Taco Seasoning this weekend and tonight served it for dinner. My husband and I loved it! I wouldn’t change a thing. Thanks!

  2. Does anyone know where I can find the recipe for the Quick and Easy Cornbread (or another good recipe, preferably one that uses Greek yogurt)? The link brings me back to the Southwest Skillet recipe, and I can’t find anything in the recipe search. Thanks!

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