Served with garlic toast, this rich and flavorful soup can be a meal in and of itself.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- 1 medium onion, diced
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (Optional)
- 1 (28 ounce) can diced tomatoes, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 ¼ cups buttermilk
- 1 egg
- 2 tablespoons vegetable oil
- 1 ¼ cups cornmeal
- ¾ teaspoon kosher salt
- ¾ teaspoon baking soda
- 1 cup shredded Mexican cheese blend
- 1 jalapeno pepper, thinly sliced (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9×13-inch baking pan with cooking spray.
- Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
- Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
- Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
- Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.
- If you don’t have buttermilk, you can add 1 1/2 tablespoons lemon or lime juice to regular milk and let stand for a few minutes as a substitute.
- Use ground turkey in place of beef if you prefer.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 6 g |
| Protein | 21 g |
| Saturated Fat | 8 g |
| Sodium | 1059 mg |
| Sugars | 5 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Loved making this recipe and it looks so fancy for even a potluck. I would personally like more heat next time. I would add extra seasoning or the cayenne which I left out. I might have added a little sugar for sweetness in the cornbread, but that’s just how my Grandma made it. I used vinegar added to milk instead of the buttermilk. I would make this again. So simple for a crowd too!