Cornbread with a spicy beef sausage that's equally at home at breakfast, lunch or dinner. Serve as a main dish with a side salad, fruit or a fried egg topper .
Preheat oven according to directions on cornbread mix for cast-iron baking. Prepare Mexican-Style Beef Sausage. Add onion and pepper mix and tomatoes; cook 3 minutes, stirring occasionally.
Mexican-Style Beef Sausage: Combine 1 pound Ground Beef (93% or leaner), 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chili powder in large mixing bowl mixing lightly but thoroughly. Heat 9-inch cast iron skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Meanwhile, prepare cornbread mix according to package directions, using milk and egg; fold corn into batter. Quickly pour batter over sausage mixture in cast-iron skillet, completely covering sausage mixture. Bake according to package directions or until cornbread is cooked through and golden brown.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 427 Calories; 117 Calories from fat; 13g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat;) 91 mg Cholesterol; 715 mg Sodium; 56 g Total Carbohydrate; 6.4 g Dietary Fiber; 21 g Protein; 3.9 mg Iron; 5.6 mg NE Niacin; 0.4 mg Vitamin B6; 1.7 mcg Vitamin B12; 4 mg Zinc; 18.5 mcg Selenium; 98.6 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
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