Ingredients
Method
Prepare the Filling
- Preheat your oven to 400°F. Lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, sauté the chopped onion until translucent, about 3 to 4 minutes.
- Add the crumbled smoked beef, black beans, corn, diced tomatoes with green chilies, chili powder, salt, and pepper. Stir well and cook for 2 minutes to blend flavors.
- Spread the beef mixture evenly into the prepared baking dish.
Assemble and Bake
- In a medium bowl, prepare the cornbread batter by whisking together the cornbread mix, egg, and milk until just combined.
- Pour the cornbread batter over the beef mixture, spreading it gently to cover the filling.
- Sprinkle the shredded cheese evenly over the top.
- Bake for 25 to 30 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Let the casserole rest for 5 to 10 minutes before serving.
Nutrition
Notes
To save time, use pre-cooked smoked beef from the deli or leftover brisket. For a vegetarian version, skip the beef and double the beans. Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven or microwave. You can prepare the filling a day ahead and refrigerate; add the cornbread topping just before baking. Avoid overmixing the cornbread batter to keep it tender. Serve with a side of avocado slices or a dollop of sour cream.
