Ingredients:

  • 1.5 lbs 85/15 ground beef
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 15 oz black beans, rinsed and drained
  • 10 oz diced tomatoes with green chiles, drained
  • 17 oz Jiffy corn muffin mix (2 boxes)
  • 2 large eggs
  • 0.67 cup whole milk
  • 1 cup frozen corn kernels
  • 2 cups sharp cheddar cheese, shredded
  • 0.25 cup chopped cilantro
  • 1 small jalapeño, sliced

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat. Add the ground beef and diced onion. Cook until beef is browned and onions are translucent. Drain approximately 80% of the rendered fat.
  2. Stir in the minced garlic, taco seasoning, rinsed black beans, and drained tomatoes. Simmer for 5 minutes until the liquid reduces and the mixture is glossy. Remove from heat and level the mixture with a spatula.
  3. In a large mixing bowl, whisk together the corn muffin mix, eggs, milk, and frozen corn until just combined, leaving small lumps for a fluffier texture.
  4. Create the 'cheese seal' by spreading 2 cups of shredded cheddar cheese in an even layer over the beef foundation.
  5. Pour the cornbread batter over the cheese layer, spreading to the edges. Bake at 400°F (205°C) for 20-25 minutes until the crust is golden brown and a toothpick comes out clean.
  6. Garnish with fresh cilantro and sliced jalapeños before serving.