Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons canola oil
  • 1 pound lean ground beef
  • 1 small onion (finely minced)
  • 1 small red or yellow bell pepper (seeded and minced)
  • 1 jalapeno (seeded, and finely minced )
  • 2 teaspoons minced garlic
  • 1 tablespoon Taco Seasoning (see note)
  • 4 ounces diced green chiles
  • 16 oz tomato sauce
  • 1 cup frozen corn
  • 1 small lime (juiced)
  • 2 cups shredded cheddar cheese
  • 1 1/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1 tablespoon aluminum-free baking powder
  • 3/4 teaspoon salt
  • 1/3 cup honey
  • 3/4 cup milk (or buttermilk)
  • 4 tablespoons canola oil (or melted, cooled butter)
  • 2 eggs

Instruction

  • Preheat the oven to 350 degrees F.
  • Over medium-high heat, heat the oil in a large nonstick skillet. Add in ground beef, onion, pepper, and jalapeno and saute, breaking up the meat as it cooks, until the meat is fully browned and the onions and peppers are softeend.
  • If needed, drain off any excess grease and return the skillet to the heat. Add in the taco seasoning, tomato sauce, green chiles, and corn. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until thickened and warmed through, about 5-8 minutes. Remove from the heat and stir in the lime juice.
  • Spread out the meat mixture in a 9x13 pan and top with shredded cheese if using.
  • Prepare the cornbread topping by whisking together the flour, cornmeal, baking powder, and salt together. Add the milk, honey, whisked eggs, and oil/butter, and mix until the flour is fully moistened and everything is nice and combined.
  • Dollop the cornbread batter over the top of the casserole and spread to cover.
  • Bake uncovered for 25-30 minutes, or until the cornbread topping is golden and set.