Ingredients
Scale
For the filling:
- 1 tbsp olive oil
- 1½ lbs (680g) ground beef (85/15)
- 1 small onion, diced
- 1 bell pepper (any color), diced
- 2 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed & drained
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt & black pepper to taste
- 1 cup shredded cheddar or pepper jack cheese
For the cornbread topping:
- 1 (8.5 oz) box cornbread mix (or homemade equivalent)
- 1 large egg
- ⅓ cup milk
- ¼ cup sour cream or plain Greek yogurt
- Optional: 1–2 tbsp honey or sugar for slight sweetness
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
- Make filling: In a skillet, heat oil over medium-high. Brown beef; drain excess fat. Add onion and bell pepper; cook 5 min until soft. Stir in garlic, spices, tomatoes, corn, and black beans. Simmer 5 min. Season with salt and pepper.
- Spread filling evenly in baking dish. Sprinkle with ½ cup cheese.
- Make cornbread topping: In a bowl, combine cornbread mix, egg, milk, sour cream, and honey (if using). Mix just until combined.
- Top casserole with cornbread batter, spreading gently to edges. Sprinkle remaining ½ cup cheese on top.
- Bake 25–30 minutes, until cornbread is golden and a toothpick comes out clean.
- Let rest 5–10 minutes before serving. Great with sour cream, avocado, or hot sauce!
Prep Time & Nutrition (per serving, serves 8):
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Servings: 8 | Calories: 420 | Net Carbs: 32g | Fats: 22g | Protein: 26g
Servings: 8 | Calories: 420 | Net Carbs: 32g | Fats: 22g | Protein: 26g