Categories: Mexican

Ingredients

• 1 1/2 lb rib-eye steak, trimmed, cubed, and seasoned with salt and black pepper
• 4 tbsp canola oil, divided
• 10.5 oz can diced tomatoes and green chilies
• 1 cup water
• 1 egg
• 2 cups purchased dry cornbread mix
• 1 cup shredded Mexican four blend cheese
• salsa
• sour cream

Directions

1. Preheat oven to 350.

2. Brown beef in 2 tbsp oil in a cast-iron skillet over medium-high heat, 5 minutes. Stir in diced tomatoes.

3. Combine water, egg and remaining 2 tbsp oil; whisk in cornbread mix until smooth. Pour cornbread mixture over beef mixture and smooth top.

4. Transfer skillet to oven; bake pie until a toothpick inserted in the center comes out clean, about 25 minutes.

5. Top pie with cheese and bake until it melts, 3-5 minutes.

6. Serve pie with salsa and sour cream.

Email to a friend | Print this recipe | Back