Abby J's Beef, Bean & Jalapeno Salsa Cornbread

Serves 6

Filling:

1 tablespoon vegetable oil, 1 ib. teXga beef, 1/2cup chopped onion, 1 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon garlic salt, 1 medium green, yellow and red bell pepper, seeded and cut into rings. 

Topping:

2 cups Nora Mill Buttermilk Self-Rising Corn Meal, 1 cup shredded sharp cheddar cheese, 1 tablespoon sugar, 1 jar Abby J's Bean & Jalapeño Salsa, 1 1/2 cups milk, 3 tablespoons vegetable oil, 1 large egg, lightly beaten.

Directions:

Preheat the oven to 425 degrees. make the filling: Heat the oil in a 10 1/2 inch cast iron skillet over medium heat. Add the ground beef, onion, chili powder, salt, and garlic salt; cook until the beef is no longer pink, stirring frequently. Place the bell pepper rings in a single layer in the bottom of the skillet. Spoon the beef mixture over the rings. 

Make the topping: Stir together the corn meal mix, cheese, sugar, salsa, milk, oil, and egg in a medium bowl; stir until well blended. Spread the batter evenly over the beef mixture in the skillet. Bake until golden brown, 32 to 38 minutes.

Place a serving plate or board over the skillet; carefully invert and remove the skillet. Cut into wedges and garnish with fresh cherry tomatoes, sour cream and cilantro. 

Enjoy!

Abby J