- cooking spray
- 1 medium onion, diced
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can diced tomatoes, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 1/4 cups buttermilk
- 1 egg
- 2 tablespoons vegetable oil
- 1 1/4 cups cornmeal
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1 cup shredded Mexican cheese blend
- 1 jalapeno pepper, thinly sliced (optional)
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
- Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
- Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
- Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.
06/08/2019
recipepes.com
baked chili cornbread pot pie, recipe
PT15M
PT1H
5
455 calories
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