Ingredients
Method
- Preheat 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 3-4 minutes.
- Add the crumbled smoked beef, black beans, corn, diced tomatoes with green chiles, chili powder, salt, and pepper. Stir well and cook for 2-3 minutes until heated through.
- Transfer the beef mixture to the prepared baking dish and spread evenly.
- In a medium bowl, whisk together the cornbread mix, egg, and milk until just combined. Pour the batter over the filling, spreading gently to cover.
- Sprinkle the shredded cheese evenly over the cornbread batter.
- Bake for 25-30 minutes, until the cornbread is golden and a toothpick inserted into the topping comes out clean.
- Let the casserole cool for 5-10 minutes before slicing and serving.
Nutrition
Notes
For a spicier kick, add a diced jalapeño to the filling or use pepper jack cheese. Leftovers keep well in the fridge for up to 3 days; reheat in the oven or microwave. This casserole can be assembled a day ahead—cover and refrigerate, then bake as directed, adding 5-10 minutes to the cook time. To avoid a soggy topping, ensure the filling is not overly liquidy; drain the tomatoes slightly if needed. Serve with a dollop of sour cream, sliced avocado, or a side of green salad for a complete meal.