Ranch Chili Cornbread Skillet

Ingredients

• a drizzle of olive oil
• one diced up sweet onion
• 2 tbsp minced garlic
• 2 lbs of lean ground beef
• a package of cornbread mix, mine was a 8.5 oz Jiffy mix
• a can of diced tomatoes
• kidney beans
• green chilies
• packet of ranch seasoning
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 cup of reduced fat shredded cheese
• a bag of frozen chopped spinach (optional, for more veggies)
• plain Greek yogurt or sour cream, for topping

Method

1. Heat a drizzle of olive oil in a cast iron skillet over medium-high heat, then cook the diced onion and minced garlic until softened.
2. Add the ground beef and cook until browned through.
3. Meanwhile, prepare the cornbread mix according to package instructions.
4. Once the beef is cooked, stir in the diced tomatoes, kidney beans, and green chilies (and frozen spinach if using).
5. Season with the ranch seasoning packet, chili powder, cumin, and paprika, then let the mixture simmer for 5-10 minutes.
6. Sprinkle the shredded cheese over the chili mixture, then pour the prepared cornbread batter evenly on top.
7. Bake in a 400°F oven for 15-20 minutes, until the cornbread is cooked through and golden.
8. Slice into portions and serve topped with plain Greek yogurt or sour cream.