- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
INGREDIENTS (serves 4):
1/2 lb ground beef
15 oz can of pinto beans
14.5 oz can chopped tomatoes, preferably fire-roasted
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/4 yellow onion, chopped
2 garlic cloves, minced
Optional: 1/2 fresh jalapeño pepper, chopped fine
1 - 2 Tbsp CHAR CRUST® Southwest Chipotle
Cooking oil as needed for sautéing
1 box corn muffin mix (we use Jiffy) and the ingredients as listed on that box
Products Used in this Recipe
Preheat oven to 400 degrees.
Chop the vegetables.
Prepare corn muffin batter, and allow it to rest while you cook the meat and vegetables.
In large skillet over medium high heat, brown the ground beef, breaking it up into small pieces as it cooks. About halfway through cooking, sprinkle 1 to 2 tablespoons (depending on how much you would like) CHAR CRUST® Southwest Chipotle over the meat and continue stirring. Remove beef from pan when just cooked through.
Turn heat down to medium. Leave any remaining oil and browned bits in the bottom of the pan, and sauté the onions and peppers until just softened, while scraping up the browned bits from the bottom of the pan. If pan looks dry while cooking, drizzle a little more oil in it. Add garlic and continue to cook until softened and fragrant.
Drain the excess juice from the can of tomatoes, and add tomatoes to pan, being careful as it may splatter. Add can of pinto beans. Stir thoroughly and continue cooking until the sauce thickens and there are just a few tablespoons of sauce remaining.
Remove from heat. Spoon meat mixture into the bottom of a 9-inch round cake pan that is at least 2 inches high. Pour corn muffin batter over the entire top of the meat mixture, and use a spatula to spread it over the top if needed. Spread gently without pushing down on the batter (this will help create a better crown on the cornbread).
Place pan on rack in the center of the oven and cook for 15-20 minutes until top is browned. Insert a toothpick in the center and remove. If it comes out clean, it’s ready!
Remove from oven and allow to cool for at least 5 minutes before serving. Use a large spatula to cut into quarters and serve.
Recommended side: A crisp green salad with fresh avocado and oranges, dressed with a cilantro vinaigrette.