Ingredients
- 1 lb ground beef
- 1 cup cornmeal
- 1 cup tomato sauce
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 2 eggs
- 1/2 cup milk
- 1/2 cup melted butter
- Olive oil for sautéing
Instructions
- Preheat your oven to 400°F (200°C).
- Mix cornmeal with all the dry ingredients in a bowl. Then, add in eggs, milk, and melted butter. Stir until just combined.
- Heat a skillet over medium heat, adding olive oil. Cook the chopped onions and diced bell peppers until soft.
- Add in garlic and cook for a couple of minutes. Then, toss in the ground beef and brown thoroughly.
- Season the meat with cumin, chili powder, and paprika. Pour in the tomato sauce and diced tomatoes. Let it simmer for about 10 minutes.
- Spread half of the cornbread mixture in a baking dish as the crust. Top with the beef filling.
- Pour the remaining cornbread mixture on top, smoothing it out to cover the filling completely.
- Bake for 25–30 minutes, until golden brown and a toothpick comes out clean.
- Sprinkle cheese on top in the last 10 minutes of baking and return to the oven until melty and bubbly.
- Allow the pie to rest for a few minutes before serving.
Notes
For extra flavor, sprinkle fresh cilantro or parsley on top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Beef