A great quick one dish meal full of meat and vegetables with a sweet cornbread topping.
Ingredients:
For the filling:
- 1-pound lean ground beef
- 1 cup onion diced
- 2 cloves garlic minced
- 15 ounces Southwest Zest by Bush's Sidekicks
- 15 ounces corn
- 15 ounces petite diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- 1 ⅓ cups cheddar cheese shredded (divided)
CORN BREAD TOPPING*
- ¼ cup mayonnaise
- 1 cup Krusteaz GF Honey Cornbread Mix
- 1 egg
- ½ cup buttermilk
INSTRUCTIONS
- Place ground beef, onion, and garlic in a large cast iron skillet and cook over medium-high heat until meat is browned, and onions are translucent. Drain off oil.
- Mix in the beans, corn, tomatoes, tomato paste, and seasonings. Bring to a simmer and cook for 10 minutes while you make the cornbread batter.
- Preheat oven to 375°F.
- For the cornbread batter, mix all ingredients until smooth. Add remaining cornbread ingredients and stir until combined.
- Stir 1 cup cheese into the meat mixture after it simmers. Pack the mixture down into the pan to make a smooth even surface. Spread the cornbread batter evenly over the top. Sprinkle with remaining ⅓ cup cheese and bake for 25-30 minutes or until golden.
- Let the pie rest for 5-10 minutes before slicing and serving.
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