Ingredients:

  • tablespoon Olive Oil
  • medium Yellow Onion, diced
  • pound Ground Beef (85/15 blend recommended)
  • packet (1 oz) Taco Seasoning
  • can (15 oz) Black Beans, rinsed and drained
  • can (10 oz) Rotel (diced tomatoes and green chillies), undrained
  • cup Frozen Sweet Corn Kernels
  • cup All-Purpose Flour
  • cup Yellow Cornmeal
  • /4 cup Granulated Sugar
  • tablespoon Baking Powder
  • /2 teaspoon Salt
  • large Egg, lightly beaten
  • cup Milk
  • /2 cup Vegetable Oil or Melted Unsalted Butter
  • 1/2 cups Shredded Mexican Cheese Blend or Sharp Cheddar

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat oil in a large skillet over medium-high heat. Add onion and sauté until softened (about 3 minutes). Add ground beef; cook, breaking it up, until browned. Drain off excess fat thoroughly.
  3. Stir the taco seasoning into the cooked beef mixture. Add the rinsed black beans, undrained Rotel, and corn. Simmer gently for 5 minutes to allow flavours to meld.
  4. Spread the seasoned meat and bean mixture evenly into the bottom of the prepared baking dish.
  5. In a large bowl, whisk together the dry cornbread ingredients: flour, cornmeal, sugar, baking powder, and salt.
  6. In a separate small bowl, whisk the egg, milk, and oil/butter together. Pour the wet ingredients into the dry ingredients. Stir just until combined—a few lumps are perfectly fine; do not overmix.
  7. Pour the cornbread batter evenly over the meat mixture in the casserole dish.
  8. Bake for 25 minutes, or until the cornbread edges look set and lightly golden.
  9. Remove the dish from the oven. Sprinkle the shredded cheese evenly over the top.
  10. Return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly, and a toothpick inserted into the cornbread comes out clean.
  11. Let the casserole rest for 10 minutes before slicing and serving.