Railroad Pie

EQUIPMENT

• 12 inch cast iron skillet or 9 x 13 baking dish
• cutting board & sharp knife
• wooden spoon
• medium bowl & whisk

INGREDIENTS

• 1-2 lbs ground beef
• 1 medium green bell pepper, diced
• 1 medium yellow onion, diced
• 1 (10oz) can rotel tomatoes, mild
• 1 (10oz) can tomato soup
• 1 (14oz) can cream style corn
• 1/2 cup chicken broth
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• Cornbread Topping
• 1 (8.5oz) box cornbread muffin mix (I use Jiffy)
• 1 large egg
• 1/3 cup milk
• 1 (14oz) can cream style corn
• 1 cup shredded cheddar cheese
• optional: diced jalapeno

DIRECTIONS

1. In a large (12 inch) cast iron skillet over medium high heat brown up ground beef & soften bell pepper and onion together. Drain off excess grease.
2. Stir in rotel, tomato soup, cream corn, broth, salt, black pepper, garlic powder, and chili powder. Allow to simmer over medium heat for 15 minutes.
3. In a medium bowl whisk or stir together cornbread muffin mix, egg, milk, cream corn, and cheddar cheese. Pour mixture on top of the meat mixture in the cast iron skillet or baking dish.
4. Bake in 400 degree preheated oven for 20-25 minutes until golden brown and cornbread is cooked through. Let sit for 10 minutes or so.

NOTES

• Make sure to use a cast iron skillet or other oven safe large deep skillet.
• If you are not using an oven safe deep skillet, once 15 minutes are up, pour meat mixture into a 9 x 13 baking dish.
• Optional: Sprinkle with diced jalapeno on top of the corn bread mixture.

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