Description
A hearty one-pan meal of lean ground beef, beans, and corn under a delicious cornbread topping, perfect for busy weeknights or gatherings.
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup tomato sauce
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 box (8.5 ounces) cornbread mix
- 1 large egg
- ⅓ cup milk
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish or a cast-iron skillet.
- In a skillet, brown the ground beef with the diced onion and minced garlic. Drain the grease.
- Stir in the kidney beans, corn, diced tomatoes, tomato sauce, chili powder, cumin, salt, and black pepper. Let it simmer for 5 minutes.
- Spread the beef mixture evenly in the prepared baking dish.
- In a separate bowl, mix the cornbread mix with the egg, milk, and shredded cheddar cheese. Spread the batter over the beef mixture.
- Bake for 25–30 minutes, or until the cornbread is golden and a toothpick comes out clean.
- Let it rest for about 10 minutes before serving. Scoop generous portions and garnish with cilantro or jalapeños if desired. Serve warm.
Notes
For a vegetarian version, replace ground beef with a mix of vegetables. Customize spices for more heat if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg