Johnny Jalapeno's Taco Cornbread Skillet Recipe #377091
Cooking in a cast iron skillet is the true cowboy way and no one knows about cowboy cooking more than the famous outlaw, 'Johnny Jalapeno'! Rumor has it he was almost lynched by the famed McDaniel gang over this recipe. They shouted "This ain't no derned cowboy supper, ain't no beans in it!" Well, Johnny ran quick as lightning over to the campfire, and made another skillet supper, this time adding the last can of beans he had! Saved his life them beans did! ;) Also try Johnny's Recipe #266664.
30 min | 10 min prep
SERVES 8
- 1 lb ground beef
- 1/2 onion, chopped (optional)
- 1 (1 ounce) envelope taco seasoning mix (Old El Paso is Johnny's favorite)
- 1 (14 ounce) can kidney beans, drained well (or pinto or black beans)
- 1 cup kernel corn
- 1 (8 ounce) box corn muffin mix
- 1/3 cup 2% low-fat milk
- 1 egg
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons chopped jalapenos
- 1 cup monterey jack cheese
Garnish
- 1 cup shredded lettuce
- 1/4 cup chopped tomato
- 1 dollop sour cream
- 1 dollop guacamole
- Lightly grease the inside of an 10" cast iron skillet with a little butter. Place in oven and turn temperature to 450°F.
- Meanwhile, cook beef (and onion if using) in a medium sized skillet. When almost done (drain if necessary), add seasoning mix, stirring to coat. Add beans and corn and continue cooking for 1-2 minutes.
- In a medium bowl, mix corn muffin mix, milk, and egg until smooth. Add cheddar and jalapeno, mixing to combine. Carefully remove cast iron skillet from oven and spread dough into it, using the back of a wooden spoon (pan will be hot).
- Spread beef and bean mixture over dough, leaving a 1/2" border. Bake uncovered 15 minutes.
- Sprinkle with monterey jack cheese and bake an additional 2 minutes or until cheese is warm and melted. Top with garnishments, slice pie fashion and serve.
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5 stars