Cornbread Tamale Skillet

Cornbread Tamale Skillet

(serves 4)

1 tablespoon olive oil

1 pound lean ground beef

1 medium onion, chopped

1 tablespoon minced garlic

1 (14.5 oz) can diced tomatoes (I used Rotel)

1/4 cup ketchup

1 tablespoon apple cider vinegar

2 teaspoons ground mustard

2 teaspoons salt

1 1/4 teaspoon chili powder

1 teaspoon oregano

1/4 teaspoon cumin

1/4 teaspoon ground red pepper

1 1/2 cups shredded sharp cheddar cheese

1 (8 oz) package corn muffin mix (I used Jiffy)

1/2 cup buttermilk (I have used regular milk in the past)

1 egg

1. Preheat oven to 400 degrees.
2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat.  Cook ground beef until brown and crumbly.
3. Add onion and garlic.  Cook until softened, about 4 minutes.
4. Add tomatoes, ketchup, vinegar, and spices.  Bring to a boil and remove from heat.
5. Sprinkle with 1 cup of cheese.
6. In a separate bowl, combine cornbread mix, buttermilk, and egg. Pour evenly over beef mixture. 
7. Top with remaining cheese and bake for 15-18 minutes or until golden brown.

Enjoy!