Upside-Down Salsa Cornbread

Try this casserole with a decidedly Tex-Mex flavor, made up of ground beef, salsa, and cornbread.

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Ingredients:

• Filling:  
• 1 tbs oil  
• 1 pound lean ground beef  
• 1/2 cup chopped onion  
• 1 tsp chili powder or  
• 1 can Rotel tomatoes-Hot or Medium Hot  
• 1 tsp salt  
• 1/2 tsp garlic (I use crushed in a jar)  
• 1 medium green or red bell pepper, sliced into rings  
• CORN BREAD MIXTURE  
• 1 pkg Martha White corn bread mix  
• 1 (16 ounce) jar thick and chunky salsa-OPTIONAL if using Rotel tomatoes  
• 1 cup shredded cheddar cheese        

Method

Heat oven to 425*F. In a 10 1/2 inch cast iron skillet, heat oil over medium heat. Add ground beef, onion, chili powder, salt, and garlic. Cook ground beef mixture until thoroughly cooked. Remove beef mixture from skillet. Place pepper rings in bottom of skillet. Spoon beef mixture over rings. In medium bowl; combine cornbread mix and stir until smooth. Spread evenly over beef mixture in skillet. Bake at 425 for 40-45 minutes or until golden brown. Place on serving plate over skillet; carefully invert and remove skillet. Cut into wedges. If desired, corn bread can be served from skillet. If so, cut corn bread into wedges. Carefully turn each wedge upside down on individual plate.

Notes:

Number of servings: 6

Submitted By: sistersara3871128
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