SERVES 4 to 6
TOTAL TIME: 45 minutes
Cornbread mixes vary from brand to brand; we like Betty Crocker Golden Corn Muffin and Bread Mix and Jiffy Corn Muffin Mix, but you can use your favorite brand. You may need a few additional ingredients to make this recipe, depending on the cornbread mix you are using. Serve with sour cream.
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2 |
tablespoons vegetable oil |
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1 |
onion, chopped fine |
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2 |
tablespoons chili powder |
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Salt and pepper |
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2 |
garlic cloves, minced |
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1 |
pound 90 percent lean ground beef |
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1 |
(15-ounce) can black beans, rinsed |
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1 |
(14.5-ounce) can diced tomatoes, drained |
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1 |
(6.5- to 8.5-ounce) package cornbread mix |
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4 |
ounces cheddar cheese, shredded (1 cup) |
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2 |
tablespoons minced fresh cilantro |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 12-inch ovensafe skillet over medium heat until shimmering. Add onion, chili powder, and ½ teaspoon salt and cook until onion is softened, about 5 minutes.
2. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ground beef, beans, and tomatoes and bring to simmer, breaking up meat with wooden spoon, about 5 minutes.
3. Meanwhile, mix cornbread batter according to package instructions.
4. Off heat, stir cheddar and cilantro into filling. Season with salt and pepper to taste, and smooth filling into even layer. Dollop cornbread batter evenly over filling and spread into even layer. Bake until cornbread is golden and cooked through in center, 10 to 15 minutes. Let cool slightly and serve.