My dad turned 71 this past weekend. I remember when he was in his early 40’s and I thought that he was so old. Well now that I’m in my early 40’s I’m thinking it doesn’t seem so old anymore. (Funny how your perspective changes about things.) Most days, I still feel like a kid at heart and I think I can do anything and everything, but some days my body begs to differ. Anyway, Happy Birthday Dad. I hope you’re still around for many more!
I’m so excited because we leave for the beach this week. I’ve got a list a million miles long of things I still need to do and I’m just hoping to get them all done. I’m one of those people who leaves on vacation and has to have the house perfectly clean because I hate coming home to a dirty/messy house. My husband and kids will be in the car waiting for me while I’m vacuuming after everyone has left the house. I sleep much better at nights knowing while I’m away from my house, it’s nice and clean . . . .that’s just how I am :)!
Ok, now onto food. I’ve been on kind of a skillet dinner kick lately, and this one may very well be my new favorite. The flavor of this was outstanding. I love the hint of sweetness the cornbread gives this. My boys were crazy in love with this, couldn’t get enough it and my husband said he could have eaten the rest of the pan, but thankfully he managed to show some self-control.
This is so simple to throw together . . . easy peasy!
Make this! You will love this! You can thank me later!
- 2 Tbsp. vegetable oil
- 1 small onion , chopped fine
- 2 Tbsp. chili powder
- Salt and pepper
- 2 garlic cloves , minced
- 1 pound extra lean ground beef
- 1 (15-ounce) can black beans, rinsed
- 1 (14.5 ounce) diced tomatoes , drained
- 1 (6.5 to 8.5- ounce) pkg. cornbread mix
- 1 cup , grated cheddar cheese
- 2 Tbsp. minced fresh cilantro
Preheat oven to 450 degrees. Heat oil in a 12-inch oven-safe skillet. Add onion, chili powder and 1/2 tsp. salt, cook until onion is softened, about 5 minutes.
Stir in garlic and cook until fragrant, about 30 seconds. Stir in ground beef, beans and tomatoes and bring to a simmer breaking up the meat with a wooden spoon. Cook for about 5 minutes.
Meanwhile mix cornbread according to package directions.
Off heat, stir cheese and cilantro into meat filling. Season with salt and pepper to taste. Smooth into an even layer in skillet. Dollop cornbread batter evenly over meat filling and spread into an even layer. Bake until cornbread is golden and cooked through in center.
Serve with sour cream.
Recipe Source: America’s Test Kitchen Quick Family Cookbook