Upside-Down Salsa Cornbread

• 1 tablespoon crisco pure vegetable oil
• 1 lb lean ground beef
• 12 cup chopped onion
• 1 teaspoon chili powder
• 1 teaspoon salt
• 12 teaspoon garlic salt
• 1 medium bell pepper, cut into rings
• 2 cups Martha White buttermilk, self-rising corn meal mix
• 1 cup shredded cheddar cheese
• 1 tablespoon sugar
• 1 (16 ounce) jarchunky-style salsa
• 1 14 cups milk
• 3 tablespoons crisco pure vegetable oil
• 1 large egg, beaten

1. HEAT oven to 425F Heat oil in 10 1/2-inch cast iron or ovenproof skillet over medium heat until hot.
2. Add ground beef, onion, chili powder, salt and garlic salt; cook until ground beef is thoroughly cooked, stirring frequently.
3. Remove beef mixture from skillet.
4. Place pepper rings in bottom of skillet.
5. Spoon beef mixture over rings.
6. COMBINE all cornbread mixture ingredients in medium bowl; stir until well combined.
7. Spread evenly over beef mixture in skillet.
8. BAKE 32 to 38 minutes or until golden brown.
9. Place serving plate over skillet; carefully invert and remove skillet.
10. Cut into wedges.
11. If desired, cornbread can be served from skillet; cut into wedges and carefully turn each wedge upside down onto individual plate.

vegetable oil, lean ground beef, onion, chili powder, salt, garlic salt, bell pepper, white buttermilk, cheddar cheese, sugar, salsa, milk, crisco pure, egg

Taken from www.food.com/recipe/upside-down-salsa-cornbread-434572 (may not work)