NASCAR Day Mexican Skillet Pie

Kathy Cromer


Holy Guacamole, this is one crazy good dish! Divine! I want to say that we love Jiffy Cornbread so I used 1 box of Jiffy in place of the cornbread ingredients! I mixed the Jiffy according to the box instructions and then added the green chiles, cream style corn and sour cream and then mixed it with the Jiffy mixture! I didn't have an oven proof skillet so I used a 9 inch glass pie plate and ended up baking it about 70 minutes.

I added NASCAR Day to the title of this recipe because that's what we were watching! :)

pinch tips: How to Use a Meat Thermometer






1 1/2 c
yellow cornmeal
1 tsp
2/3 c
vegetable oil
1 c
sour cream
3 tsp
baking powder
1 can(s)
(15 oz) cream style corn
2 large
eggs, beaten
1 can(s)
(4 oz) green chiles
2 Tbsp
minced garlic
1 medium
onion, diced
1 medium
red bell pepper, diced
1 lb
ground beef
2 large
roma tomatoes, diced
1 tsp
1 tsp
chili powder
1 tsp
cracked black pepper
1 tsp
garlic salt
1 tsp
cayenne pepper
1 1/2 c
cheddar cheese, shredded

Directions Step-By-Step

Preheat the oven to 350 degrees.

Mix the first 8 ingredients in a bowl and set aside.

In a medium pan, saute the onions, garlic and peppers over medium-high heat until soft. Add the ground beef and cook through. Drain. Add tomatoes, cumin, chili powder, black pepper, salt and cayenne pepper and mix well. Remove from heat.

Spray a cast iron skillet or any oven-safe dish and sprinkle the bottom with a little cornmeal. Spread half of the cornbread mixture, followed by the beef mixture. Top with cheddar cheese, then spread the remaining cornbread mixture over the top.

Bake for 45-50 minutes, or until golden brown.

About this Recipe

Course/Dish: Beef, Savory Pies
Main Ingredient: Beef
Regional Style: Mexican