Beef Fajita Stuffed Green Chile Cornbread

Serving size: 6 servings

Ingredients:

Pico de Gallo
2 avocados, peeled, cut into small cubes
1/2 medium onions, chopped
1/2 medium bell pepper, chopped
4-5 Roma tomatoes, chopped
1/2 cup chopped fresh cilantro
Juice of one lime
Salt to taste

Filling
1 pound beef fajita meat (skirt or flank steak), thinly sliced and cut into bite size pieces
Juice of one lime
2 teaspoons ground cumin
1 teaspoon salt
2 tablespoons Crisco® Vegetable Oil, divided
1 medium onion, coarsely chopped
1 medium bell pepper, coarsely chopped

Cornbread
1 package Martha White® Sweet Yellow Cornbread Mix
2 eggs
1 cup milk
2 (4-oz) cans chopped green chiles, undrained
2 tablespoons Crisco® Vegetable Oil
2 cups shredded Monterey jack cheese

Garnish
Sour cream

Preparation Directions:

1. In small bowl, combine avocados, onion, bell pepper, tomatoes and cilantro. Add lime juice, toss to coat evenly. Add salt to taste. Refrigerate until needed.

2. Heat oven to 400º F. In medium bowl, combine beef, lime juice, cumin and salt and toss to evenly coat. Heat 1 tablespoon oil in 10 1/2 -inch Lodge cast iron skillet. Add meat and cook on high until brown; transfer to plate with juices. Heat remaining tablespoon oil to skillet; add onion and bell pepper. Cook on medium-high until onions begin to brown. Transfer to plate with beef.

3. In large bowl, combine cornbread mix, eggs and milk; stir until blended. Stir in green chilies. Pour 2 tablespoons oil into the cast iron skillet. Heat until oil is hot; pour 1 1/2 cups of cornbread batter into pan, evenly covering bottom of skillet. Bake at 400º F. for 5 to 8 minutes or until cornbread is set, but not brown on top. Spread beef and vegetables on top of cornbread leaving about a ½-inch space all the way around the edge. Top beef mixture with cheese. Top with remaining cornbread batter. Bake for 20 to 25 minutes or until top is golden brown. Let stand about 5 minutes before cutting. Cut into wedges and top with Avocado Pico de Gallo and sour cream.

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