It's a one-pot meal with everything you need! It has the smoky beef that's in a sweet onion/ chili and topped with a cheddar corn bread. When the cornbread bakes on top of the beef, it all is served like a beautiful slice of cake. Here is my version (inspired by pioneer woman's recipe) This is such a comfort food for me and my family. I top mine with a bright hot sauce, green onions, sour cream and cheese.
Think Taco night but more cozy Tex-mex vibes.
What You'll Need:
2 lb ground beef (90/10)
1 large sweet onion (diced)
3 tb butter
1 6oz can tomato paste
2 cloves garlic, minced
1 can diced tomatoes, drained
1/4 cup water
2tsp salt
1 tb Taco seasoning
For the Cornbread Topping:
2 boxes jiffy cornbread mix (honey variety preferably)
2 eggs
1 cup milk
1 can of corn, drained
1/3 cup shredded sharp cheddar
Preheat oven to 350°
Let's Make It:
In a skillet or deep pan, cook your diced onion down in your butter with a tsp of salt. Let cook on low for 10 minutes(iron or steel work best because it will be Baked in the oven)
When your onions become fragrant and translucent you will add your beef, can of tomato paste and water. Place a lid on and cook on simmer/low for 10 minutes.
When your beef is cooked through and most of the liquid has thickened, turn your heat off and cover while you assemble your cornbread.
In a large bowl, combine all cornbread ingredients and shred cheese right into the mix.
Top your beef mixture with your cornbread batter and place in the oven.
Bake uncovered for 45 minutes.
Topping Suggestions:
Sour Cream
Green onions
Hot Sauce
Cheese
**Make it BBQ:
I am a huge fan of throwing things on the smoker. You can use this recipe and sub the oven for 1 hour at 300 on the smoker.
Top with a simple BBQ sauce and some cheese for a smoky variation!
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