Tuesday, December 23, 2008

Tex-Mex Cornbread Skillet

If you’re looking for a hearty, warm, satisfying winter meal that you can eat for breakfast, lunch or dinner, look no further than Tex-Mex Cornbread Skillet made with ground beef from the Cedar Valley Sustainable Farm share. I used Beth’s recipe from this month’s newsletter as a jumping off point. It comes together fast and really is as good as it looks and sounds.

Click here to download and print a pdf of this recipe:

Tex-Mex Cornbread Skillet

4 comments:

MODman said...

Mmmm...Tex-Mex. I have a thing for Tex-Mex in the winter. Last week it has been New Mexico Posole, Chicken Enchiladas, Green Chile and home made tortillas. It looks like Tex-Mex Skillet Cornbread is next.

Deanna said...

I can't wait to try this dish! It sounds so delicious. I know my husband will be satisfied with this dish!

Deanna :)

Stephanie Hillberry said...

hi Jen--

I just wanted to say that 24 boxes was one of the first blogs I looked to when I was trying to design my own. I always love your simple designs, great photography, and easy to access pdf recipes.

Best of luck with 24 boxes as well as your business! And this Tex Mex recipe looks great!

Sincerely,
Stephanie Hillberry

Georgia / Notes on Tea said...

Sharing a creamy, light, red beet cakes recipe: http://www.foodnetwork.com/recipes/tyler-florence/beet-cakes-with-sweet-greek-yogurt-recipe/index.html.