I have adapted this recipe from one I found in Southern Living. It is a simple, one pot, weeknight meal that everyone will love!
1 pound of ground beef
½ a chopped onion
1 10 ounce can Rotel tomatoes, drained
1 15 ounce can black beans, drained
1 tablespoon of taco seasoning
2 large jalapenos, thinly sliced (more or less to your taste)*
1 ½ cups of sharp cheddar cheese, grated
1 8.5 ounce box of corn muffin mix (like Jiffy)
½ cup of milk
1 egg
Preheat the oven to 425 degrees.
In an ovenproof pan, like cast iron, brown the ground beef and oils together until the meat is cooked through.
Stir in the tomatoes, beans, seasoning, and one chopped jalapeno.
Bring to a boil and cook for a few minutes. Remove from heat.
Top with one cup of the cheese.
In a small bowl make the corn muffin mix using the milk and egg. Add the remaining cheese.
Pour the corn muffin mix over the meat, spreading to the edges of the pan. Top with the remaining sliced jalapeno
Bake until the cornbread is golden brown.
*You can leave these out if you don’t care for them or add more or less :-)
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