Green Chilies Cornbread Stuffed With Beef Fajita Recipe

Name: Green Chilies Cornbread Stuffed With Beef Fajita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fajita beef, cut into 1/2 inch pieces; 1 lime; 2 teaspoons ground cumin; ½ teaspoon salt; 2 tablespoons canola oil or 2 tablespoons vegetable oil; 1 medium onion, cut into 1/2 inch pieces; 1 medium bell pepper, seeded and cut into 1/2 inch pieces; 2 (7 ounce) packagesyellow cornbread mix; 2 eggs; 1 cup milk; 2 (4 ounce) canschopped green chilies; 3 tablespoons canola oil or 3 tablespoons vegetable oil; 2 cups shredded monterey jack cheese; sour cream; 2 avocados, peeled seeded and cut into small cubes; 12 medium onion, chopped; 12 medium bell pepper, chopped; 4 -5 roma tomatoes, chopped; ⅓ cup fresh cilantro, chopped; 1 lime; salt, to taste

Servings: persons

1 lb fajita beef, cut into 1/2 inch pieces
1 lime
2 teaspoons ground cumin
½ teaspoon salt
2 tablespoons canola oil or 2 tablespoons vegetable oil
1 medium onion, cut into 1/2 inch pieces
1 medium bell pepper, seeded and cut into 1/2 inch pieces
2 (7 ounce) packagesyellow cornbread mix
2 eggs
1 cup milk
2 (4 ounce) canschopped green chilies
3 tablespoons canola oil or 3 tablespoons vegetable oil
2 cups shredded monterey jack cheese
sour cream
2 avocados, peeled seeded and cut into small cubes
12 medium onion, chopped
12 medium bell pepper, chopped
4 -5 roma tomatoes, chopped
⅓ cup fresh cilantro, chopped
1 lime
salt, to taste

1
Preheat oven to 400 degrees.
2
Place beef in bowl.
3
Squeeze lime juice over meat.
4
Add cumin and salt and toss to evenly coat.
5
Pour 2 tablespoons oil into 11-inch iron skillet.
6
Cook meat until brown.
7
Add onion and bell pepper.
8
Cook for about 15 to 20 minutes on medium-high heat until meat is done and onions start to brown.
9
Remove from heat.
10
Transfer to a plate or platter and set aside.
11
Mix cornbread mixes with eggs and milk until blended.
12
Stir in-green chilies.
13
Pour 3 tablespoons oil into the cast iron skillet.
14
Heat until oil is hot and pour 1 1/2 cups of cornbread batter into pan, making sure bottom is evenly covered with batter.
15
Bake for 10 minutes.
16
Cornbread will be set but not brown on top.
17
Remove from oven.
18
Spread beef mixture on top of cornbread leaving about a 1/2 inch space all the way around the edge.
19
Top beef mixture with Monterrey Jack cheese.
20
Top with remaining cornbread batter.
21
Bake for 25 minutes or until top is golden brown.
22
Let stand about 5 minutes before cutting.
23
Cut into 4-6 wedges.
24
To serve, top each slice with Avocado Pico de gallo and spoonful of sour cream.
25
For Avocado Pico de Gallo: Combine all ingredients except lime.
26
Squeeze lime juice over all and toss to evenly coat.
27
Add salt to taste.
28
Refrigerate until needed.

1060

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 lb fajita beef, cut into 1/2 inch pieces, 1 lime, 2 teaspoons ground cumin, ½ teaspoon salt, and more.

Yes, Green Chilies Cornbread Stuffed With Beef Fajita falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Green Chilies Cornbread Stuffed With Beef Fajita

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