Monday, February 13, 2017
IRON SKILLET COWBOY CORNBREAD
IRON SKILLET COWBOY CORNBREAD 2 lbs of lean ground beef 2 cans of Rotel tomatoes, drained 2 cans of Ranch style beans, drained 2 packages of Mexican style cornbread per directions 1 can of cream style corn 2 cups shredded cheddar Start with cooking the ground beef in a large sauce pan, season as desired, add drained Rotel tomatoes and drained Ranch style beans. Simmer 10 minutes. Mix the two packages of Mexican style cornbread per directions. Add a can of cream style corn to cornbread mix, toss in 1 cup shredded cheese and stir. Pour half of the cornbread mix in the bottom of your greased Iron Skillet, then pour on meat mixture, top with 1 cup shredded cheese, pour remaining cornbread mix on top. Bake at 350 for about 20-30 minutes or until cornbread is golden brown. Quick and easy to make! Really good on cold night when you're tired.