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Categories:
vegetable oil onion green bell pepper salt ground chuck garlic black beans cooking sauce tomatoes topping water cornmeal salt corn shredded Monterey Jack cheese pepper
Viewed: 112 - Published at: 7 years agoIngredients
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 teaspoon salt
- 1/2 pound ground chuck
- 2 cloves garlic, chopped
- 1 (15 ounce) can black beans, drained
- 1 (8 ounce) jar pasilla chile cooking sauce (such as Herdez(R))
- 1 cup canned diced tomatoes, drained
- Topping:
- 2 1/2 cups water
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 2 ears corn, kernels cut from cob
- 1 cup shredded Monterey Jack cheese
- 1 jalapeno pepper, finely chopped (optional)
Method
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a cast iron skillet until shimmering. Add onion, green pepper, and salt. Cook and stir until soft, about 5 minutes. Add ground chuck and garlic; cook until meat is browned, about 5 minutes. Drain fat if desired. Add beans, chile cooking sauce, and tomatoes. Cook until sauce thickens slightly, about 5 minutes.
- Bring water to a boil in a medium saucepan. Add cornmeal and salt; cook until thick and creamy, about 2 minutes. Remove from heat. Add corn, Monterey Jack cheese, and jalapeno. Stir well and spread over meat mixture.
- Bake in the preheated oven until top is golden and filling is bubbling, about 45 minutes. Remove from oven and let stand for 15 minutes before serving.
