Ingredients
8
8 servings
- •cooking spray
- •1 medium onion, diced
- •1 pound ground beef
- •1 tablespoon chili powder
- •1 teaspoon ground cumin
- •1 teaspoon dried oregano
- •¾ teaspoon kosher salt
- •½ teaspoon garlic powder
- •¼ teaspoon cayenne pepper (Optional)
- •1 (28 ounce) can diced tomatoes, drained
- •1 (15 ounce) can black beans, rinsed and drained
- •1 ¼ cups buttermilk
- •1 egg
- •2 tablespoons vegetable oil
- •1 ¼ cups cornmeal
- •¾ teaspoon kosher salt
- •¾ teaspoon baking soda
- •1 cup shredded Mexican cheese blend
- •1 jalapeno pepper, thinly sliced (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
- Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
- Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
- Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 382
- Carbohydrate: 34g
- Fat: 17g
- Fiber: 6g
- Protein: 21g
- Sugar: 5g
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