BEEF AND BLACK BEAN CORNBREAD CASSEROLE

Beef and Black Bean Cornbread Casserole image

Provided by Vickie Parks

Time 45m

Number Of Ingredients 24

BEEF AND BEAN LAYER
1 Tbsp olive oil
1 lb ground sirloin (or ground beef)
1/2 medium red onion, chopped
2 to 3 clove garlic, minced
1 large poblano pepper, seeded and minced
8 oz button mushrooms, thinly sliced
15-oz can black beans, rinsed and drained
14oz can diced tomatoes (do not drain)
2 tsp ground cumin
1 tsp black pepper
1/2 tsp salt
1 cup monterey jack cheese, shredded
CORNBREAD LAYER
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1 large egg, beaten
2 to 3 dash(es) hot sauce, or to suit (optional)
TO SERVE
1 large avocado, peeled and sliced

Steps:

1. Preheat oven to 375°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray; set aside.
2. In a large skillet, saute beef, onion, garlic and jalapeño in olive oil until onion is soft and no pink remains in the beef, about 6 to 7 minutes.
3. Add mushrooms, drained black beans, tomatoes, cumin, pepper and salt, and cook about 5 minutes or until most of the liquid from the canned tomatoes is absorbed.
4. Pour beef mixture into prepared baking dish. Use the back of a wooden spoon to smooth the top to make a level surface.
5. Sprinkle the cheese over the top of the beef layer.
6. Add cornmeal, flour, baking power, baking soda and salt to a medium mixing bowl, and stir until well blended. Add milk, beaten egg and hot sauce (if using). Stir until well blended.
7. Pour the cornbread batter over the top of the cheese layer, making sure to completely cover the cheese and beef layers.
8. Bake 25 to 30 minutes or until the cornbread layer is evenly browned. Turn baking dish halfway through baking for even browning. Remove from oven and serve immediately with avocado slices on the side.