Beef Fajita Stuffed Green Chile Cornbread

PICO DE GALLO

• 2 avocados, peeled, cut into small cubes
• 1/2 medium onions, chopped
• 1/2 medium bell pepper, chopped
• 4 to 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® Pure Vegetable Oil, divided
• 1 medium onion, coarsely chopped
• 1 medium bell pepper, coarsely chopped

CORNBREAD

• 1 (7 oz.) package Martha White® Sweet Yellow Cornbread & Muffin Mix
• 2 large eggs
• 1 cup milk
• 2 (4 oz.) cans chopped green chiles, undrained
• 2 tablespoons Crisco® Pure Vegetable Oil
• 2 cups (8 oz.) shredded Monterey Jack cheese

GARNISH

• Sour cream

Preparation Directions

 

1. COMBINE avocados, onion, bell pepper, tomatoes and cilantro in small bowl. Add lime juice, toss to coat evenly. Add salt to taste. Refrigerate until needed.
2. HEAT oven to 400ºF. Combine beef, lime juice, cumin and salt in medium bowl; toss to evenly coat. Heat 1 tablespoon oil in 10 1/2-inch cast iron skillet. Add meat; cook on high until brown; transfer to plate with juices.
3. HEAT remaining tablespoon oil in skillet; add onion and bell pepper. Cook on medium-high until onion begins to brown. Transfer to plate with beef.
4. COMBINE cornbread mix, eggs and milk in large bowl; stir until blended. Stir in green chilies. Pour 2 tablespoons oil into skillet. Heat until oil is hot; pour 1 1/2 cups of cornbread batter into pan, evenly covering bottom of skillet.
5. BAKE 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 1/2-inch space around edge. Top beef mixture with cheese. Top with remaining cornbread batter.
6. BAKE an additional 20 to 25 minutes or until top is golden brown. Let stand 5 minutes before cutting. Cut into wedges; top with Avocado Pico de Gallo and sour cream.