Ingredients:

  • 1.5 lb 85/15 ground beef
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 1 tbsp taco seasoning
  • 1.5 cups sharp shredded cheddar cheese, divided

Instructions:

  1. Preheat and Sear: Set your oven to 400°F (200°C). Heat your 12 inch skillet over medium high and brown the 1.5 lb ground beef until no pink remains. Note: Don't break the meat into tiny grains; leave some bite-sized chunks for texture.
  2. Soften the Veggies: Toss in the diced onion and green bell pepper. Sauté for 5 minutes until the onions are translucent and the peppers have softened slightly.
  3. Add the Aromatics: Stir in the 3 minced garlic cloves and cook for exactly 60 seconds until the kitchen smells incredible.
  4. Degrease and Toast: Drain off the excess fat, then stir in the 2 tbsp tomato paste. Cook for 2 minutes until the paste turns a dark brick red.
  5. Build the Sauce: Add the black beans, corn, 1 cup beef broth, and 1 tbsp taco seasoning. Simmer for 5 minutes until the liquid has reduced and looks like a thick, glossy glaze.
  6. Cheese the Base: Stir in 1/2 cup of the cheddar cheese into the beef mixture until it is fully melted, then turn off the heat.
  7. Whisk the Dry: In your large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
  8. Mix the Wet: In a separate bowl, beat the egg into the milk and whisk in the melted butter.
  9. Combine and Top: Pour the wet ingredients into the dry and stir until just barely moistened. Spread this batter over the beef and sprinkle with the remaining 1 cup of cheese.
  10. Bake to Gold: Place the skillet in the oven for 15 to 20 minutes until the cornbread is golden and a toothpick comes out clean.