We wound up celebrating a week early because I had some leftover chopped beef from the stuffed peppers. In an effort to whip up something fast and easy using up the meat, the meal was effortless that night, thanks to some extras on hand in the fridge and pantry.

So for Cinco de Mayo today, let me share that let's-see-what-we-have-to-make-dinner-tonight recipe for...

Cornbread Fajita Pie

1 lb ground beef

1 red pepper, sliced in strips

1 green pepper, sliced in strips

1 Spanish onion, sliced

1 tablespoon chili powder

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon sugar

1/2 teaspoon Mrs. Dash Table Blend

1/4 teaspoon cumin

1/2 teaspoon garlic powder

1 package Jiffy Cornbread mix
1 cup shredded cheese (I had Mexican blend on hand)

1) Preheat the oven at 400 degrees. Mix chili powder, salt, paprika, sugar, Mrs. Dash, cumin and garlic powder in a bowl. Set aside.

2) Prepare the cornbread according to the package instructions. (Sometimes, I put a 1/2 cup of drained canned corn in the mix when I have it.) Spray a 9" pie dish with canola oil and evenly spread the prepared cornmeal mix at the bottom of the dish. 

3) Brown the beef in a skillet, remove from heat, and drain excess fat from the pan. Keep meat aside in a bowl.

4) Throw in the peppers and onions in that same skillet. Sauté until softened. Add back the beef and the seasoning mix with 2 tablespoons of water. Check the taste of the seasoning and adjust to your liking. Cook for about 3 minutes on high heat.

5) Spoon the beef and peppers on top of the wet cornbread mixture. Spread as evenly as possible. Cover with the shredded cheese.

6) Bake for 20 minutes, let it sit for 5 minutes out of the oven to set, and cut into wedges. Garnish with a dab of sour cream and a fresh sprig of cilantro. 

Enjoy this version of fajita with a great margarita or coconut lime mineral water. Olé! xoxo-Sonya