Mexican Skillet Supper created by: Almond Board of California

servings 6
ingredients 1 lb. lean ground beef
1 cup chopped onions
1 clove garlic, minced
1 Tbs. chili powder
1 tsp. oregano
1/2 tsp. ground cumin
1/2 tsp. salt
1 can (16 oz) tomato sauce
1 can (15 1/4 oz) kidney beans, drained
1 can (7 oz) diced green chiles
1 cup whole kernel corn
1 cup whole natural almonds, toasted
Buttery Corn Bread
1 cup shredded Cheddar cheese
preparation Brown meat with onions and garlic in large, heavy skillet; drain. Stir in chili powder, oregano, cumin and salt. Stir in tomato sauce; bring mixture to a boil and simmer, 5 minutes. Stir in kidney beans, green chilies, corn and almonds; heat through. Spoon meat mixture over Buttery Corn Bread and sprinkle with cheese to serve.

Buttery Corn Bread:
Cream 1/2 cup butter, 1/2 cup sugar and 1 egg together until light and fluffy. In separate bowl combine 1 cup yellow cornmeal, 1 cup flour, 1 Tbs. baking powder and 1/2 tsp. salt; mix well. Stir dry ingredients into creamed mixture alternately with 1 cup milk. Pour into 9-inch square pan. Bake at 400 degrees, 20 minutes, or until pick inserted in center comes out clean.