- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 1 lb. lean ground beef
- 2 ½ cups frozen corn, thawed and divided
- 2 cups salsa - choose a variety and spice level you prefer
- 6 oz. grated sharp cheddar, divided
- 1 (8.5-ounce) package cornbread mix, plus milk and egg as directed on package
- 4 oz. diced roasted green chiles
Preheat the oven to 375°F.
Heat the olive oil in a 10-12 inch cast-iron or ovenproof skillet over medium heat. Add the onion, bell pepper, and garlic. Season with the salt and pepper. Cook, stirring occasionally, until softened, 4 to 6 minutes. Add the ground beef and cook 5 to 7 minutes, just until browned. Stir in 1 ½ cups of corn, the salsa, and 1 cup of the grated cheese. Remove from the heat and set aside.
Make the cornbread mix according to the package directions, adding the hatch chiles and 1 cup of corn to the mixture. Spread the mixture over the beef mixture in the skillet and top with the remaining grated cheese. Bake the contents of the skillet until the cornbread is cooked through, about 45 minutes. Serve immediately.
- Yields: 6-8 servings
- Preparation Time: 1 hour
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