- 10
- 10 mins
- 65 mins
Ingredients
- 1 pound ground chuck
- 1 small onion, finely chopped
- 1 (11-ounce) can whole-kernel yellow corn with red and green bell peppers, drained
- 1 (10-ounce) can diced tomatoes with green chiles, undrained
- 1 (1.25-ounce) package taco seasoning mix
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups buttermilk self-rising cornmeal mix
- 1 1/3 cups whole milk
- 1/3 cup plus 2 tablespoons vegetable oil, divided
- 1 large egg, lightly beaten
- 2 cups shredded Monterey Jack cheese with peppers
- Garnish: sour cream, chopped green onion, chopped tomato
Preparation
Step 1
1. Preheat oven to 350°.
2. In a medium skillet, combine ground chuck and onion over medium-high heat. Cook, stirring frequently, until meat is browned and onion is tender, 8 to 10 minutes. Remove meat mixture from pan, drain, and return to pan.
3. Add corn, tomatoes, taco seasoning mix, garlic powder, salt, and pepper, stirring to mix well. Cook over medium heat for 3 to 4 minutes, stirring frequently.
4. In a medium bowl, combine corn-meal mix, milk, 1/3 cup oil, and egg, whisking well to combine.
5. Swirl remaining 2 tablespoons oil in a 10-inch cast-iron skillet. Place in oven for 5 minutes to heat. Pour one-half of cornmeal mixture into bottom of hot skillet. Top cornmeal mixture with meat mixture. Sprinkle cheese over meat mixture, and top with remaining cornmeal mixture.
6. Bake until lightly browned, 45 to 50 minutes. Let stand for 5 minutes. Garnish with sour cream, green onion, and tomato, if desired.