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Southwest Skillet with Cornbread

<p>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.</p>
8 Servings Recipe By

Ingredients

  • 1/4 cups Butter
  • 1 1/4 cups Buttermilk
  • 1 individual Egg
  • 1 1/4 cups Cornmeal
  • 1 cup Flour, White Whole Wheat
  • 2 tablespoons Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoons Salt
  • 3 cups cook Ground Beef
  • 1 cup dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 4 2/3 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

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1/8 of cornbread & 2 cups beef mixture
  • 795 Calories
  • 33g Total Fat
  • 17g Sat Fat
  • 1g Trans Fat
  • 159mg Cholesterol
  • 2450mg Sodium
  • 80g Total Carb
  • 14g Fiber
  • 13g Total Sugars (Includes 3g Added Sugars)
  • 48g Protein
  • 19 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat a 12 inch cast iron skillet over medium high heat.
  2. Add the butter and melt it (do not burn). Remove pan from heat.
  3. In a bowl whisk together buttermilk and egg. Stir in melted butter.
  4. In another bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Stir in liquids and mix until just combined.
  5. Pour batter into the warm skillet.
  6. Bake at 375 for 20-25 minutes or until edges and top are lightly browned.
  7. In a large skillet, heat cooked ground beef and onions.
  8. Cook until onions are soft.
  9. Add garlic and cook 1-2 more minutes.
  10. Stir in taco seasoning, black beans, corn, tomatoes, and tomato sauce.
  11. Mix well to combine and heat through.
  12. Spoon mixture over wedges of cornbread.
  13. Sprinkle with pepper jack cheese and chopped cilantro.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat a 12 inch cast iron skillet over medium high heat.
  2. Add the butter and melt it (do not burn). Remove pan from heat.
  3. In a bowl whisk together buttermilk and egg. Stir in melted butter.
  4. In another bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Stir in liquids and mix until just combined.
  5. Pour batter into the warm skillet.
  6. Bake in preheated oven at 375 for 20-25 minutes or until edges and top are lightly browned.
  7. In a large skillet, heat cooked ground beef and onions.
  8. Cook until onions are soft.
  9. Add garlic and cook 1-2 more minutes.
  10. Stir in taco seasoning, black beans, corn, tomatoes, and tomato sauce.
  11. Mix well to combine and heat through.
  12. Allow to cool.
  13. Divide cornbread among half of the indicated number of gallon bags.
  14. Divide skillet contents among other half of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat on stovetop until heated through.
  3. Reheat cornbread wedges and top with Southwest skillet.
  4. Sprinkle with pepper jack cheese and chopped cilantro.

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