Description
A hearty and flavorful Tex-Mex casserole that blends seasoned ground beef, beans, and a delicious cornbread topping.
Ingredients
- 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
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cornmeal
- 1 cup milk
- 1 large egg
- 1 cup shredded cheddar cheese
- 1/2 cup sliced black olives (optional)
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef with the chopped onion until the beef is cooked through and the onion is soft, about 5 to 7 minutes. Be sure to drain any excess fat.
- Stir in the black beans, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and black pepper. Allow the mixture to simmer for about 5 minutes.
- In a separate bowl, combine the cornmeal, milk, and egg, mixing until you have a smooth batter.
- Grease a 9×13-inch baking dish, then pour half of the cornmeal mixture into the dish, spreading it evenly across the bottom.
- 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 surface.
- Bake in the preheated oven for 30 to 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.
Notes
Customize by swapping ground beef for turkey or adding different vegetables like bell peppers. This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Mexican