Posted by Jennifer (the student) on December 12, 2012

I found this recipe a couple of weeks ago and I think I have make it at least three times already. It is so easy and it tastes great on a cold night. We love the original version of this recipe but I am always looking for ways to add more vegetables. I like it with avocado but I think it would be good with a dollop of plain Greek yogurt too.

Adapted from Dishing With Leslie

4 to 6 Servings

Ingredients:

• 1 ½ pounds ground beef
• 1 yellow onion, chopped
• 1 bell pepper, chopped
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp crushed red pepper
• 1 tsp cumin
• 1 – 6 oz can tomato paste
• 1 ½ cup grated cheddar cheese
• 1 – 8.5 oz box corn bread mix
• 1 egg
• 1/3-cup milk
• 2 oz diced green chile (½ 4 oz cans)

Instructions:

1. Preheat oven to 400 degrees.
2. Over medium heat in a large cast iron skillet, brown ground beef, onion and bell pepper.
3. Cook until onion and bell pepper soften.
4. Remove from heat and drain off fat.
5. Return to heat and add garlic powder, black pepper, crushed red pepper, cumin, and tomato paste.
6. Combine well and top with grated cheese. Then remove from the heat and set aside.
7. In a small mixing bowl, combine cornbread mix, egg, milk and green chilies.
8. Pour this mixture on top of the cheese.
9. Bake for 15 minute.
10. Remove from heat and serve.
11. Enjoy.

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