Tex Mex Skillet Supper

This quick supper is a crowd pleaser. A cross between chili and tamale pie. The majority of the meal is made in a skillet and then topped with a cornbread batter. The whole thing finishes in the oven. Start to finish you can get this on the table in thirty minutes. Serve with a salad and you're set.

Serves 6

1 pound lean ground turkey or beef
1 large onion, diced
2 large red bell pepppers, seeded and diced
2 cloves of garlic, minced
2 20 oz cans chili beans(I used Bush's Texas Ranchero)
1 15 oz can of tomato sauce
1/2 cup cornmeal
1/2 cup flour
1 tsp baking soda
1 large egg
3/4 cup sour cream
1/4 cup buttermilk
3 tbsp sugar
salt and pepper
1 tbsp olive oil

In a medium sized mixing bowl, whisk together the cornmeal, flour, egg, baking soda, sour cream, buttermilk, sugar and 1/2 tsp salt and set aside. Preheat the oven to 425. In a large oven proof skillet, heat the oil over medium/ high heat. Add the ground meat, season well with salt and pepper, and brown. To the skillet add the onion, garlic, and red bell peppers. Raise the heat to hight and cook for another 3-5 minutes or until the onions have become translucent. Add the beans and tomato sauce and cook another 3-5 minutes. Turn off the heat. Using an ice-cream scoop, scoop the corn bread mixture onto the top of the meat mixture about 1 inch apart. Place in the oven and bake for 15-20 minutes or until a toothpick inserted into the cornbread comes out clean. Scoop into bowl, topping each serving with a cornbread top. Garnish with shredded cheese or sour cream if desired.