Sunday, June 29, 2008

Upside-Down Salsa Cornbread

Here in the South, we LOVE cornbread, This was a nice yummy filler :)

Upside Down Salsa Cornbread

From : RecipeChallenge - My Week

1 tablespoon oil
1 pound lean ground beef
1 pkg dry taco seasoning
salt and pepper to taste
1/2 cup chopped onion
1 teaspoon garlic powder
1 green or red pepper, sliced into rings

Corn Bread Mixture
2 cups Mexican corn bread mix
1 tablespoon sugar
1 (16 oz) jar thick and chunky salsa
1 1/4 cups milk
3 tablespoons oil
1 egg, beaten
1 cup shredded, cheddar cheese

Heat oven to 4250. In a heavy (10-inch) iron skillet, heat oil over medium heat. Add ground beef, onion, salt and pepper, and garlic powder. Cook over medium heat until ground beef is well browned. Add taco seasoning mix and add other seasonings and water required, following directions on packet. After beef is done, remove from skillet.

Place sliced pepper rings in bottom of skillet. Spoon beef mixture over rings. In medium bowl, combine all corn bread mixture ingredients, stir mixture until smooth. Spread evenly over beef mixture in skillet. Bake at 4250 for 40 to 45 minutes or until cornbread is golden brown. Place serving plate over skillet, carefully invert and remove skillet. Cut into wedges.