Ingredients
Meat and beans
- 1 pound ground beef
- 1 medium onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes with green chilies
Spices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cornbread mixture
- 1 cup cornmeal
- 1 cup milk
- 1 large egg
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup sliced black olives (optional)
- 1/4 cup chopped fresh cilantro (for garnish)
Method
Preparation
- Preheat your oven to 350°F.
- In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft, about 5-7 minutes. Drain any excess fat.
- Stir in the black beans, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and black pepper. Simmer for 5 minutes.
- In a separate bowl, combine the cornmeal, milk, and egg, mixing until smooth.
Assembly
- Grease a 9x13-inch baking dish. Pour half of the cornmeal mixture into the dish, spreading it evenly.
- Layer the beef mixture over the cornmeal, then pour the remaining cornmeal mixture on top.
- Sprinkle the shredded cheddar cheese and black olives over the top.
Baking
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and set.
- Let it cool for 10 minutes before slicing. Garnish with chopped cilantro before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 6gSugar: 3g
Notes
For added flavor, consider using ground turkey or chicken instead of beef. If you want extra spice, add diced jalapeños to the beef mixture while cooking. Feel free to mix different types of cheese on top to change the flavor or use what you have on hand. Store leftovers covered tightly for up to 3-4 days in the refrigerator.
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