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Green Chilies Cornbread Stuffed With Beef Fajita

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“This recipe was the 3rd place winner in the 2005 National Cornbread Cookoff. I haven't yet made it but it sounds totally delicious. I plan to try it soon!”

Ingredients Nutrition


  1. Preheat oven to 400 degrees. Place beef in bowl. Squeeze lime juice over meat. Add cumin and salt and toss to evenly coat. Pour 2 tablespoons oil into 11-inch iron skillet. Cook meat until brown. Add onion and bell pepper. Cook for about 15 to 20 minutes on medium-high heat until meat is done and onions start to brown. Remove from heat. Transfer to a plate or platter and set aside.
  2. Mix cornbread mixes with eggs and milk until blended. Stir in-green chilies. Pour 3 tablespoons oil into the cast iron skillet. Heat until oil is hot and pour 1 1/2 cups of cornbread batter into pan, making sure bottom is evenly covered with batter. Bake for 10 minutes. Cornbread will be set but not brown on top. Remove from oven.
  3. Spread beef mixture on top of cornbread leaving about a 1/2 inch space all the way around the edge. Top beef mixture with Monterrey Jack cheese. Top with remaining cornbread batter. Bake for 25 minutes or until top is golden brown.
  4. Let stand about 5 minutes before cutting. Cut into 4-6 wedges. To serve, top each slice with Avocado Pico de gallo and spoonful of sour cream.
  5. For Avocado Pico de Gallo: Combine all ingredients except lime. Squeeze lime juice over all and toss to evenly coat. Add salt to taste. Refrigerate until needed.

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