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beef-tomato-skillet

Beef & Tomato Skillet with Cheesy Cornbread

This dish is an iron king with iron sources from beef and lentils, and boosted iron uptake thanks to the tomatoes plus the meat + lentil combo.
5 from 1 vote
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Course: Main Course
Preparation: Bake, Pan Frying
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Author: Sabrina Falone

Ingredients

  • 1 Tbsp canola oil
  • 1 lb lean ground beef
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 Tbsp chili powder
  • 1 Tbsp dried oregano leaves
  • 1 Tbsp ground cumin
  • 28 oz can no-salt added diced tomatoes
  • 19 oz can lentils, drained and rinsed well
  • 2 cups mixed frozen vegetables
  • 2 Tbsp lime juice
  • 3/4 cup sour cream
  • 3/4 tsp salt (approx.)
  • 3/4 tsp pepper (approc.)
Cornbread Topping:
  • 1 cup all-purpose flour
  • 1 cup fine cornmeal
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup shredded aged Cheddar cheese
  • 1 cup buttermilk
  • 1 Tbsp butter, melted
  • 2 Tbsp grated Parmesan cheese
Imperial - Metric

Instructions

  • Preheat oven to 400ºF (200ºC). Heat oil in a 12-inch ovenproof skillet over medium-high heat. Crumble in beef. Cook ground beef, breaking up with a spoon, for 5 minutes or until browned. Add onion, garlic, chili powder, oregano and cumin; reduce heat to medium. Cook, stirring often, for 5 minutes or until onion is tender.
  • Stir in diced tomatoes, lentils and 1/2 cup (125 mL) water; bring to a boil. Simmer, covered, for 10 minutes or until sauce has thickened slightly. (Meanwhile, prepare Cornbread Topping.) Once sauce has thickened, stir in mixed vegetables and lime juice. Remove from heat. Stir in sour cream. Season with salt and pepper.
  • Cornbread Topping: In a medium bowl whisk together flour with cornmeal, baking powder and baking soda. Add cheese and toss to distribute evenly. Stir in buttermilk until a ragged dough is formed. Dollop biscuit-sized portions of dough over over beef mixture in skillet, leaving some gaps, to allow for expanding. Brush with melted butter and sprinkle with Parmesan cheese.
  • Bake for 22 to 25 minutes or until topping is set and lightly browned on top. Cool for 5 minutes. Serve with some diced avocado if desired.
Nutrition Facts
Beef & Tomato Skillet with Cheesy Cornbread
Serving Size
 
1
Amount per Serving
Calories
1017
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
11
g
Cholesterol
 
137
mg
46
%
Sodium
 
1303
mg
57
%
Potassium
 
1958
mg
56
%
Carbohydrates
 
118
g
39
%
Fiber
 
23
g
96
%
Sugar
 
14
g
16
%
Protein
 
61
g
122
%
Vitamin A
 
6491
IU
130
%
Vitamin C
 
36
mg
44
%
Calcium
 
659
mg
66
%
Iron
 
15
mg
83
%
* Percent Daily Values are based on a 2000 calorie diet.