Melissa is a certified food scientist with over 20 years in the food industry. New food development and matching are her specialties.
Did You Smother It?
Tex-Mex Meets Deep South
|Prep time||Cook time||Ready in||Yields|
1 hour 5 min
- 1 lb Ground Beef, Extra Lean
- 1/2 Yellow Onion, Medium Chopped
- 4 cloves Garlic, Minced
- 1 Jalapeno, Sliced
- 1, 14 oz can Diced Tomato
- 1 packet Taco Seasoning
- 1/2 tsp Garlic Powder
- Salt & Pepper, To Taste
- Mild Cheddar Cheese, Shredded
- Cornbread, (I use a standard recipe from scratch but you can buy or make your own)
- 1 Tbsp Olive Oil
Put Cornbread at Center Stage
- Prepare the vegetables. Mince the garlic and set aside. Chop the onion. Cut the stem off the jalepeno and slice into rounds.
- Heat olive oil in a large, non-stick skillet over medium-high heat. Add onions and jalapeños. Salt and pepper to taste. Stir occasionally, letting the veggies caramelize slightly before stirring. Add the garlic and continue browning while you take the ground beef out of the package.
- Add the ground beef to the pan. Salt and pepper again and cook until browned. Avoid constant stirring so the meat has a chance to caramelize against the heat of the pan. Stirring every 2-3 minutes is fine.
- Without draining, add the taco seasoning and the garlic powder. Stir to combine well.
- Add the diced tomato and continue to stir. Reduce to a low boil and simmer for about 5-10 minutes or until some of the tomato juice evaporates and the mixture does not appear runny.
- Serve over a thick slice of fresh baked cornbread*. Garnish as desired. I used grated, mild cheddar cheese. Sour cream, fresh onion and cilantro would taste great, too!
Cornbread in Cast Iron
*I like this cornbread - in a pre-heated cast iron skillet. I double the recipe for an average cast iron pan.
- Cornbread Recipe - Food.com
Make and share this Cornbread recipe from Food.com.
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My cornmeal choice
© 2016 Melissa Holton