Description
A bubbling, golden-topped casserole with a cornmeal crust and saucy filling of beef, black beans, and cheddar cheese.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes with green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cornmeal
- 1 cup milk
- 1 large egg
- 1 cup shredded cheddar cheese
- 1/2 cup sliced black olives (optional)
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef and chopped onion until browned, about 5–7 minutes. Drain excess fat.
- Stir in black beans, diced tomatoes, chili powder, cumin, garlic powder, salt, and black pepper. Simmer for 5 minutes.
- In a separate bowl, mix cornmeal, milk, and egg. Let sit for a couple of minutes.
- Grease a 9×13-inch baking dish, pour half of the cornmeal mixture, layer the beef mixture, and pour the remaining cornmeal on top.
- Sprinkle cheddar cheese and black olives over the top.
- Bake for 30–35 minutes or until the top is golden brown. Let cool for 10 minutes before slicing, garnish with cilantro.
Notes
Let the cornmeal batter rest to achieve a smooth texture. Adjust cheese for flavor depth and salt for sodium content.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 336
- Sugar: 4g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 45mg