Ingredients:

  • 1.5 lbs 90/10 lean ground beef
  • 1 large yellow onion, finely diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 15 oz canned black beans, rinsed and drained
  • 10 oz canned diced tomatoes with green chilies, undrained
  • 1 cup frozen sweet corn
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 8.5 oz Jiffy cornbread mix
  • 0.5 cup plain non-fat Greek yogurt
  • 0.33 cup skim milk
  • 1 large egg, lightly beaten
  • 0.5 cup shredded sharp cheddar cheese

Instructions:

  1. Preheat your oven to 400°F (205°C). In a large 12-inch cast iron skillet or pan over medium-high heat, brown the 1.5 lbs of lean ground beef, breaking it apart with a spatula until no pink remains.
  2. Drain any excess rendered fat from the skillet to ensure a healthier base. Add the diced onion and bell pepper to the beef.
  3. Sauté the mixture for 5-7 minutes until the onions are translucent and slightly caramelized. Stir in the minced garlic, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
  4. Mix in the black beans, tomatoes with chilies, and corn. Season with salt and pepper. Simmer for 5 minutes to allow flavors to meld and liquid to slightly reduce. If using a baking dish, transfer the mixture now.
  5. In a separate mixing bowl, combine the cornbread mix, Greek yogurt, skim milk, and beaten egg. Stir until just combined; do not overmix. Fold in the shredded cheddar cheese.
  6. Spread the cornbread batter evenly over the beef and vegetable base. Place in the oven and bake for 30 minutes, or until the cornbread topping is mahogany-gold and a toothpick inserted into the center of the bread comes out clean.