Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 1 bell pepper, diced
  • 15 oz pinto beans, rinsed and drained
  • 15 oz whole kernel corn, drained
  • 10 oz diced tomatoes with green chilies (Ro-Tel)
  • 1 oz taco seasoning
  • 0.5 cup beef broth
  • 17 oz Jiffy Corn Muffin Mix (two 8.5 oz boxes)
  • 2 large eggs
  • 0.66 cup whole milk
  • 0.5 cup sour cream
  • 2 cups shredded sharp cheddar cheese, divided

Instructions:

  1. Preheat oven to 400°F (204°C). In a large oven-safe skillet over medium-high heat, brown the ground beef until no pink remains. Add diced onions and bell peppers halfway through, sautéing until softened.
  2. Drain excess grease from the skillet thoroughly to ensure a crisp topping. Return to heat.
  3. Stir in the pinto beans, drained corn, Ro-Tel (with liquid), taco seasoning, and beef broth. Simmer for 3-5 minutes until the mixture is slightly thickened.
  4. In a separate large bowl, whisk together the Jiffy mix, eggs, milk, and sour cream until just combined. Fold in 1 cup of the shredded cheddar cheese.
  5. Sprinkle the remaining 1 cup of cheddar cheese over the beef mixture in the skillet. Pour the cornbread batter evenly over the top, spreading to the edges.
  6. Bake for 20-25 minutes until the cornbread is golden brown and a toothpick inserted into the center of the breading comes out clean.