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A hearty Tex-Mex twist on a classic comfort food! This casserole features a savory, spiced ground beef filling topped with a golden, slightly sweet cornbread crust. A perfect one-pan dinner for the whole family.
For 6 servings
Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or a 10-inch cast-iron skillet.
In a large skillet over medium-high heat, warm the vegetable oil. Add the chopped onion and bell pepper, and sauté for 5-6 minutes until softened.
Add the minced garlic and cook for 1 minute more until fragrant. Add the ground beef, breaking it apart with a spoon. Cook for 6-8 minutes until fully browned. Drain off any excess grease.
Stir in the chili powder, cumin, oregano, 1 tsp of salt, and black pepper. Cook for 1 minute to toast the spices. Sprinkle the flour over the beef and stir until it's fully incorporated.
Pour in the beef broth and add the tomato paste. Stir well to combine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 3-4 minutes, until the sauce has thickened.
Remove the skillet from the heat. Stir in the thawed corn and the rinsed black beans. Pour this filling into your prepared baking dish and spread evenly.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and the remaining 0.5 tsp of salt. In a separate bowl, whisk the milk and egg. Pour the wet ingredients and the melted butter into the dry ingredients. Stir gently until just combined – do not overmix.
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A hearty Tex-Mex twist on a classic comfort food! This casserole features a savory, spiced ground beef filling topped with a golden, slightly sweet cornbread crust. A perfect one-pan dinner for the whole family.
This tex_mex recipe takes 75 minutes to prepare and yields 6 servings. At 734.12 calories per serving with 43.64g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Carefully spoon the cornbread batter over the beef filling, spreading it gently to cover the entire surface.
Bake for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center of the topping comes out clean.
Remove from the oven and let the pie rest for at least 10 minutes before slicing and serving. This allows the filling to set properly.
Substitute ground beef with ground turkey, chicken, or a plant-based crumble for a different flavor profile.
Stir 1 cup of shredded cheddar or Monterey Jack cheese into the cornbread batter for a deliciously cheesy crust.
Add other finely diced vegetables to the filling like carrots, celery, or zucchini along with the onions and peppers for extra nutrients.
With a substantial amount of protein from ground beef and black beans, this dish supports muscle maintenance, repair, and keeps you feeling full and satisfied.
The combination of black beans, corn, and cornmeal provides a good source of dietary fiber, which is essential for digestive health and maintaining stable blood sugar levels.
Ground beef is an excellent source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing fatigue.
A single serving of this Shepherd's Pie with Cornbread Topping contains approximately 600-650 calories, depending on the leanness of the beef and specific ingredients used.
This dish offers a balanced mix of protein, carbohydrates, and fiber. However, it can be high in calories and saturated fat. To make it healthier, you can use leaner ground meat (like turkey or 93/7 beef), use low-sodium broth, and reduce the sugar in the cornbread.
Yes, you can prepare the beef filling up to 2 days in advance and store it in the refrigerator. You can also assemble the entire pie, cover it, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking from cold.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or cover the entire baking dish with foil and reheat in a 350°F (175°C) oven until warmed through.
Traditionally, Shepherd's Pie is made with ground lamb (as shepherds herd sheep), while Cottage Pie is made with ground beef. Since this recipe uses beef, it's technically a Tex-Mex style Cottage Pie.