Ingredients
Scale
- 1 medium onion diced
- 1 lb. ground beef or turkey
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 3/4 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne pepper optional
- 28 oz. can diced tomatoes drained
- 15 oz. can black beans rinsed and drained
- 1 1/4 c. buttermilk
- 1 egg
- 2 tbsp. vegetable oil
- 1 1/4 c. cornmeal
- 1/2 c. flour
- 3/4 tsp. baking soda
- 1 c. shredded Mexican cheese
- 1 slices jalapeño thinly sliced, or 1/4 c. pickled jalapeno (optional)
Instructions
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Preheat oven to 400 degrees F. Spray a 9 x 13″ pan with cooking spray.
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Spray a large skillet with cooking spray, and heat over medium-high heat. Saute onion for 3-5 minutes, until translucent. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together, and brown and crumble meat until almost cooked through.
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Stir in tomatoes and beans, and bring to a simmer. Reduce heat to medium, and simmer for about 5 minutes.
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Meanwhile, in a large bowl, whisk together buttermilk, egg, and vegetable oil. Add cornmeal, flour, salt, and baking soda, and stir together until combined.
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Transfer meat mixture to prepared baking dish. Sprinkle cheese over the top. Pour cornbread batter evenly over meat, and arrange jalapeno slices over the top (if desired).
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Bake in preheated oven for 25-30 minutes, until cornbread topping is evenly browned.
- Prep Time: 5
- Cook Time: 45
- Category: Main