with cornbread, sour cream, and cheddar-jack cheese
$9.95 per serving
Prep & Cook Time:45-55 min.
Cook Within:5 days
A note about serious food allergies
Sweet and cheesy cornbread baked atop a savory mixture of ground beef with fresh bell pepper is so full of win that every bite is like an endzone dance for your tastebuds. Bake up this simple and delicious meal for your hungry brood tonight and be the MVP of dinner.
Stem, seed, and cut green bell pepper into ½" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Make the Cornbread Batter
Set aside 2 Tbsp. cornbread mix and combine remaining in a large mixing bowl with ½ cup water, ¾ the shredded cheese (reserve remaining for filling), and green portions of green onions (reserve a pinch for garnish). Stir, and add water 2 Tbsp. at a time until fully combined and a thick, spreadable batter forms, 1-2 minutes.
Cook the Beef
Heat a large pan over medium-high heat. Add ground beef to hot pan and cook until browned and no pink remains, 5-7 minutes. Fold a paper towel into a ball and grasp with tongs. Carefully, tip pan and allow excess fat to pool on one side. Dip paper towel to absorb excess fat and discard.
Cook the Filling
Add white portions of green onion, green bell pepper, corn, taco seasoning, and reserved 2 Tbsp. cornbread mix to pan and cook until vegetables soften, 1-2 minutes. Add remaining cheese, ¼ tsp. salt, and 1 cup water to pan and stir until combined, 1-2 minutes.
Bake the Pie
Transfer filling to prepared casserole dish, then top with cornbread batter, leaving a ½" gap around edges of dish. Use a spatula dipped in water or sprayed with cooking spray to smooth top. Place pan in oven and bake until cornbread is golden brown, 25-30 minutes. Let rest at least 5 minutes to cool slightly and set.
Plate the Dish
Scoop cooled pie onto plates and garnish with sour cream and reserved green portions of green onions.