Tex-Mex Ground Beef Skillet

Chili-Mac is one of my kids’ favorite dinners. I love how this is served over cornbread instead of sloppy-joe style over hamburger buns. This is a very-quick, easy to make meal – especially if you’re using leftover cornbread. I used grass-fed beef, and even with organic vegetables it’s still less than $4 per serving.

1 pound grass-fed beef
1 medium onion
1 green bell pepper
2 TBS chili powder
1 15-ounce can diced tomatoes
1 15-ounce can black beans
4 large slices of Hallee’s Old Fashioned Cornbread
1 avocado

sharp knife/cutting board
skillet
measuring cups/spoons

Prepare Old Fashioned Cornbread.

Drain and rinse black beans.

Slice avocado.

Dice onion.

Dice green pepper.

In a skillet over medium-high heat, brown the beef with the onion, green pepper, and chili powder. Add the diced tomatoes and black beans. Heat thoroughly.

Ladle over squares of of cornbread. Top with sliced avocado.

4 servings

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Low in sugar High in dietary fiber
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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