Mexican Cornbread Wedges Recipe

1 Tbsp cooking oil
1/2 cup diced onion
1 lb ground beef
kosher salt and black pepper to taste
1 tsp garlic powder
1 pkg (1.5 oz) taco seasoning powder mix
1/2 cup diced green bell pepper
1/2 cup diced yellow, orange, or red bell pepper
2 cups Mexican style cornbread mix
3 Tbsp oil
1 egg, beaten
1 jar (16 oz) favorite chunky salsa
1 cup shredded Cheddar cheese
1-1/4 cups milk

Preheat oven to 425 degrees and get out a 10 inch oven-proof skillet. Put skillet over medium heat and add oil, onion, ground beef, salt, and pepper. Cook until beef is no longer pink.

To the beef in skillet add the garlic powder, taco seasoning mix, and 3/4 cup water, and stir to combine. Dump the beef mixture out of the skillet into a bowl; set aside.

Remove skillet from heat, then lightly spray the skillet with cooking oil.

Evenly spread the diced pepper into the skillet and spoon the beef mixture on top, spreading evenly.

In a separate bowl, stir together the final 6 ingredients until a semi-smooth batter forms. Pour this batter evenly over the beef in skillet.

Bake in preheated oven at 425 degrees for 45 to 50 minutes or until the cornbread is cooked thoroughly and is golden brown around the edges.

Remove and allow to cool for 5 minutes, then place a serving plate over the skillet and flip over to remove the cornbread onto the plate.

Cut into small wedges to serve.

Will make 8 to 12 potluck size servings.