ingredients

For the filling: 

• 2 pounds ground beef
• 2 cups diced poblano peppers (3 peppers)
• ½ cup chopped onion
• 1 teaspoon minced garlic
• 2 cans diced tomatoes and jalapenos (10 ounces each) (Rotel brand)
• 15 ounces black beans (drained and rinsed)
• 1 tablespoon taco seasoning
• 1 teaspoon salt
• 15.25 ounces whole kernel corn (drained)
• 1 cup shredded Monterey jack cheese
• 1 cup shredded sharp cheddar cheese

For the cornbread:

• 2 8.5-ounce boxes dry corn muffin mix
• 2 large eggs
• ⅔ cup milk
• 1 cup shredded Monterey jack cheese
• 1 cup shredded sharp cheddar cheese

Toppings:

• Sour cream
• Pico de Gallo

cooking

Make the filling:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Spray a 9x13 baking pan with cooking spray.
3. Place the ground beef in a skillet over medium high heat.
4. Add the peppers and onion. Stir and crumble to brown the meat.
5. Drain off any fat.
6. Add the garlic, tomatoes, black beans, taco seasoning and salt. Mix well and heat through.
7. Spread the corn in the bottom of the prepared pan.
8. Spread the beef mixture overtop the corn.
9. Sprinkle 1 cup each of cheddar and Monterey jack cheeses overtop the beef.

Make the cornbread:

1. In a large bowl, combine the dry muffin mix, eggs and milk. Mix well.
2. Fold in the other cup each of cheddar and Monterey jack cheeses.
3. Dollop the cornbread mix on top of the casserole.
4. Spread the cornbread mix over the top, keeping within ½” of the edge of the glass pan.
5. Bake the casserole for 40 minutes.
6. Serve with sour cream and Pico de Gallo if desired.