Mexican Skillet Supper

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 lb hamburger
• 1 medium onion, cut up (*)
• 1 medium red pepper, cut up (*)
• 1 medium green pepper, cut up (*)
• 4 -6 whole jalapeno peppers
• 1 teaspoon cumin seed
• 1 cup frozen whole kernel corn
• 1 (15 ounce) can hormel chili without beans (hot)
• 1 (15 ounce) can black beans with jalapenos and lime juice
• 1 teaspoon fresh ground pepper
• 4 slices american cheese
• 3/4 cup cornmeal
• 1 1/4 cups flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon cumin seed
• 1/2 teaspoon dried cilantro
• 1 beaten egg
• 1 cup milk
• 1/4 cup melted butter
• 1/2 cup frozen whole kernel corn
• 1 cup shredded mexican blend cheese or 1 cup cheddar cheese

Recipe

• 1 *reserve2 tablespoons finely chopped, for cornbread.
• 2 in 12" cast iron skillet, brown hamburger with onion and peppers until onions are clear; drain.
• 3 add cumin seeds, corn, chili, black beans, and fresh ground pepper, mixing well.
• 4 simmer while making cornbread.
• 5 mix together dry ingredients for cornbread.
• 6 in small skillet, saute' corn with reserved onion and peppers in butter for 2 minutes, or microwave in small bowl for 1 minute.
• 7 cool slightly.
• 8 combine egg and milk, and add to dry ingredients with corn mixture, mixing until just moistened.
• 9 smooth out meat in skillet, layer cheese slices over meat, then spoon cornbread over cheese.
• 10 bake in 425 degree oven for 18-20 minutes.
• 11 remove from oven, sprinkle shredded cheese over cornbread, and return to oven for 5 minutes, or until cheese is bubbly.
• 12 remove from oven and let stand for 10 minutes before serving.
• 13 yummy yummy!
• 14 if you don't have a 12" cast iron skillet, you may use a lasgna pan, large roaster pan, or a 6 quart crockpot.