This is an excellent one-pot dinner. The filling is savory and delicious, and the cornbread topping is tender and just all-around yummy. You can also save time by using a cornbread mix for the topping. The filling could be easily switched up by doubling the beans or subbing ground turkey for the ground beef. Leftovers are a little messy but re-heat well.
Beef-and-Bean Skillet with Cornbread Topping (adapted from Food Network's The Kitchen and Budget Bytes)
1 pound ground beef
1/2 medium onion, minced
1 small bell pepper, seeded and chopped
1 jalapeno, seeded and chopped
1 garlic clove, minced
1 Roma tomato, seeded and chopped
15-ounce can pinto beans, drained and rinsed
15-ounce can tomato sauce
1 cup grated Cheddar cheese
For the cornbread topping:
1/2 cup cornmeal
1/2 cup all purpose flour
2 T sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 egg yolk
2 T vegetable oil
1. Preheat the oven to 400 degrees.
2. In an oven-proof skillet, brown the ground beef over medium-high heat. Remove with a slotted spoon to a paper towel-lined plate to drain, and then pour off the excess fat.
3. Reduce the heat to medium and add the minced onion. Cook until softened, 5 minutes or so. Add the bell pepper and jalapeno, and cook for another 5 minutes or so, stirring often. Add the garlic, and stir together for about 30 seconds or so.
4. Add the chopped tomato, pinto beans, and tomato sauce and stir to combine. Add the beef back to the skillet. Cook, stirring often, until everything is heated through.
5. Sprinkle the grated cheese over the beef-bean mixture.
6. Make the cornbread topping. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the milk, egg yolk, and oil. Pour the wet ingredients over the dry and stir quickly with a fork until just combined (a few lumps are fine).
7. Spoon the cornmeal batter over the beef-bean mixture and spread into an even layer. Bake until the cornbread topping is baked through and browned on top, 15-20 minutes. Serve hot.