Ingredients
8
8 servings
- •2 tablespoons vegetable oil
- •½ cup chopped onion
- •½ cup chopped green bell pepper
- •½ teaspoon salt
- •½ pound ground chuck
- •2 cloves garlic, chopped
- •1 (15 ounce) can black beans, drained
- •1 (8 ounce) jar pasilla chile cooking sauce (such as Herdez®)
- •1 cup canned diced tomatoes, drained
- •2 ½ cups water
- •½ cup cornmeal
- •½ teaspoon salt
- •2 ears corn, kernels cut from cob
- •1 cup shredded Monterey Jack cheese
- •1 jalapeno pepper, finely chopped (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a cast iron skillet until shimmering. Add onion, green pepper, and salt. Cook and stir until soft, about 5 minutes. Add ground chuck and garlic; cook until meat is browned, about 5 minutes. Drain fat if desired. Add beans, chile cooking sauce, and tomatoes. Cook until sauce thickens slightly, about 5 minutes.
- Bring water to a boil in a medium saucepan. Add cornmeal and salt; cook until thick and creamy, about 2 minutes. Remove from heat. Add corn, Monterey Jack cheese, and jalapeno. Stir well and spread over meat mixture.
- Bake in the preheated oven until top is golden and filling is bubbling, about 45 minutes. Remove from oven and let stand for 15 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 264
- Carbohydrate: 25g
- Fat: 12g
- Fiber: 5g
- Protein: 14g
- Sugar: 2g
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