Tex-Mex Skillet Supper

November 09, 2013

This quick supper is a crowd pleaser. A cross between chili and tamale pie. The majority of the meal is made in a skillet and then topped with a cornbread batter. The whole thing finishes in the oven. Start to finish you can get this on the table in thirty minutes. Serve with a salad and you're set.

1 pound lean ground turkey or beef
1 large onion, diced
2 large red bell pepppers, seeded and diced
2 cloves of garlic, minced
2 20 oz cans chili beans(I used Bush's Texas Ranchero)
1 15 oz can of tomato sauce
1/2 cup cornmeal
1/2 cup flour
1 tsp baking soda
1 large egg
3/4 cup sour cream
1/4 cup buttermilk
3 tbsp sugar
salt and pepper
1 tbsp olive oil

In a medium sized mixing bowl, whisk together the cornmeal, flour, egg, baking soda, sour cream, buttermilk, sugar and 1/2 tsp salt and set aside. Preheat the oven to 425. In a large oven proof skillet,...
See the full directions on my site

Nutritions

Calories
290

Sodium
305mg
12% DV

Fat
9g
14% DV

Protein
21g
43% DV

Carbs
28g
9% DV

Fiber
3g
12% DV