Recipe of the Week: Beef & Tomato Skillet with Cheesy Cornbread

Ingredients

• 1 tbsp canola oil

• 1 lb. lean ground beef

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp chilli 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 (approx.)

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

Preparation

Preheat oven to 400 F (200 C). Heat oil in 12-inch ovenproof skillet over medium-high heat. Crumble in beef. Cook ground beef, breaking up with spoon, for five minutes or until browned. Add onion, garlic, chilli powder, oregano and cumin; reduce heat to medium. Cook, stirring often, for five 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 forms. Dollop biscuit-sized portions of dough over beef mixture in skillet, leaving some gaps to allow for expansion. 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 five minutes. Serve with diced avocado if desired.

Preparation time: 10 minutes; total time: 55 minutes.

Makes four servings, 1,017 calories each.

- Canadian Food Focus