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Ingredients
Scale
- 1 ½ pounds 85% lean ground beef
- 1 poblano or anaheim pepper, seeded and diced
- 1 small yellow onion, diced, about 1 ½ cups
- 2 cloves garlic, pressed or minced
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 15-ounce can black beans, drained and rinsed
- 1 12-ounce bag frozen corn kernels, thawed and divided
- 1 10-ounce can enchilada sauce
- 4 ounces shredded cheddar cheese
- 4 ounces monterey jack cheese
- 1 8-ounce package corn bread mix
- ⅓ cup milk
- ¼ cup sour cream
- 1 egg
- 1 jalapeño, sliced
- sour cream, chopped tomato, and sliced jalapeño for serving
Instructions
- Preheat the oven to 350°F.
- In a large skillet over medium-high heat, brown the ground beef with the diced poblano pepper and yellow onion for about 5 minutes.
- Add the minced garlic, chili powder, and kosher salt, cooking for another minute.
- Stir in the drained black beans, half of the corn kernels, and enchilada sauce, then simmer for 5 minutes on medium heat.
- Spread the meat mixture in a 9 X 13-inch baking dish and sprinkle with half of the shredded cheddar and Monterey Jack cheeses.
- In a bowl, combine the cornbread mix with the remaining corn kernels, milk, sour cream, and egg until just moistened.
- Dollop and spread the cornbread mix over the cheese layer, then bake for 20 minutes until golden brown.
- Top with the remaining cheese and bake for an additional 2-3 minutes until melted.
- Serve garnished with sour cream, chopped tomatoes, and sliced jalapeños.
Notes
The dish can be customized by adding your favorite toppings such as avocado or cilantro.
For an extra kick, add more chili powder or diced jalapeños to the meat mixture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg