Ingredients
8
8 servings
- •2 teaspoons vegetable oil, or as needed
- •1 small onion, chopped
- •1 ½ pounds ground beef
- •1 (15 ounce) can pinto beans, rinsed and drained
- •1 (15 ounce) can black beans, rinsed and drained
- •½ cup shredded Mexican cheese blend (Optional)
- •1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- •2 (8.5 ounce) packages corn bread mix (such as Jiffy®)
- •⅔ cup milk
- •2 eggs
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a cast-iron skillet over medium-high heat; saute onion until lightly browned, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Mix pinto beans and black beans into beef mixture.
- Sprinkle Mexican cheese blend over beef-bean mixture; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.
- Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.
- Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.
Nutritional Facts
Per 8 servings
- Calories: 571
- Carbohydrate: 58g
- Fat: 25g
- Fiber: 6g
- Protein: 28g
- Sugar: 8g
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