Recipe Index

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, chopped
• ½ cup red bell pepper, chopped
• ½ cup green bell pepper, chopped
• 1 lb lean ground beef
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• ⅛ teaspoon ground cinnamon
• Salt and pepper to taste
• 1 cup frozen corn
• 1 cup shredded Mexican cheese blend, divided
• 1 cup salsa
• 1 cup cornmeal
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup milk
• 2 eggs

Method

1. Preheat the oven to 425°F.
2. Heat the olive oil in a large skillet over medium-high heat and saute the onion and bell peppers until the onion is translucent, about 3 minutes.
3. Add the ground beef, garlic, chili powder, cumin, oregano, and cinnamon to the skillet and cook until the beef is no longer pink. Season with salt and pepper.
4. Add the frozen corn and cook for 1 minute, until defrosted.
5. Remove from the heat and stir in ¼ cup of the Mexican cheese blend until melted.
6. Transfer the meat mixture to a 9x13-inch casserole dish and spread the salsa evenly over the top.
7. Whisk the cornmeal, baking soda, salt, milk, and eggs together in a bowl until well combined.
8. Pour the cornbread batter over the meat and salsa, sprinkle with the remaining cheese, and bake for 30-40 minutes, until the cornbread is cooked through and the cheese is melted.

Prep: 15 min · Cook: 40 min · Total: 55 min

Nutrition (per serving, where published)