Love this one-pan dish, it is fast and easy to make and it will feed a crowd; and, it is also budget-friendly. One more great idea to use for ground beef. If by any chance you have leftovers, they will make a delicious lunch the following day.
Ingredients for the Filling
2 tablespoons of avocado oil
1 medium onion, minced
2 carrots, thinly sliced
4 cloves of garlic, minced
2 tablespoons of chile powder
2 tablespoon of tomatoes paste
2 pounds of 85 % lean ground beef
1 14.5 ounce can of whole, peeled tomatoes, chopped
1 15.5 ounce can of pinto beans, rinsed and drain
Ingredients for the Cornbread Topping
¾ cup of all-purpose flour
¾ cup of fine yellow cornmeal
1 tablespoon of sugar
1 ½ teaspoon of salt
1 ½ teaspoon of baking powder
¼ teaspoon of baking soda
1 cup of buttermilk
2 tablespoons of unsalted butter, melted
To make the filling, Preheat oven to 400 degrees Fahrenheit.
In a large ovenproof sauté pan, heat oil on medium heat. Add carrots, onion and garlic and cook for about 5 minutes, until vegetables soften a little bit.
Season with pinch of salt and then add chile powder and tomato paste, stir to incorporate and cook briefly for about 30 seconds. Add beef and cook until browned, stirring occasionally for 5 to 7 minutes,
next add chopped tomatoes with their juices and rinsed pinto beans. Bring to a boil and simmer for 2 minutes.
To make the topping, whisk together all dry ingredients; flour, cornmeal, sugar, salt and baking powder,
whisk in buttermilk, eggs and melted butter.
Spoon mixture on the top of the filling, and spread almost to the edges of the pan. Place in the oven and bake for 20 minutes, or until wooden stick inserted in the center of the dish comes out clean.
Let rest before serving for another 20 minutes.
This recipe serves 6 to 8 people
Active time 30 minutes
Baking time 20 minutes plus resting time 20 minutes
Total time about 1 hour and 10 minutes
Recipe inspired by Martha Stewart Living magazine from September 2014.
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