Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 1 medium yellow onion, diced
  • 1 bell pepper, diced
  • 15 oz canned black beans, rinsed and drained
  • 15 oz canned fire-roasted corn, drained
  • 1 cup tomato sauce
  • 2 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 cup sharp cheddar cheese, shredded
  • 8.5 oz cornbread mix
  • 1 large egg
  • 1/3 cup whole milk
  • 1/4 cup sour cream
  • 1/2 cup Monterey Jack cheese, shredded

Instructions:

  1. Preheat your oven to 400°F (200°C). In a 12-inch cast iron skillet over medium-high heat, brown the ground beef until a mahogany crust forms. Add diced onions and bell peppers, sautéing until translucent.
  2. Stir in the chili powder and smoked paprika. Let the spices toast in the rendered beef fat for 60 seconds until fragrant to bloom the aromatics.
  3. Add the drained beans, corn, and tomato sauce. Simmer for 5 minutes until the mixture reaches a thick, jammy consistency to prevent a soggy crust. Remove from heat and stir in the shredded cheddar cheese, smoothing the top with a spatula.
  4. In a medium mixing bowl, whisk together the cornbread mix, egg, whole milk, and sour cream until just combined.
  5. Spread the cornbread batter evenly over the beef mixture. Sprinkle the Monterey Jack cheese over the top.
  6. Transfer the skillet to the oven and bake for 15-18 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.