- 1 lb Laura's Lean Ground Beef (96% lean)
- 1 Medium onion (chopped)
- 2 1/2 tsps Chili powder
- 1 tsp Cumin
- Salt and pepper to taste
- 1 tsp Garlic (minced)
- 1 can Fire roasted tomatoes (14.5-ounce can, drained)
- 1 can Red enchilada sauce (10-ounce can)
- 1 can Low-sodium black beans (15-ounce can, drained and rinsed)
- 1 1/2 cups Frozen corn
- CORNBREAD TOPPING:
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1/2 tsp Salt
- 2 tsps Aluminum-free baking powder
- 1 cup Unsweetened almond milk
- 2 Eggs
- 3 tbsps Light butter (melted and cooled)
- Garnish with parsley, non fat plain Greek yogurt, diced tomatoes, sliced jalapeños, chopped cilantro
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Total Time: 50 Minutes
Serving size based on 1 cup (242g)
1. Preheat oven to 375 degrees. Spray a 2-quart casserole dish with nonstick cooking spray. Set aside.
2. In a large nonstick skillet, cook the lean ground beef with onion until ground beef is browned.
3. Once meat is cooked and onion is soft. Season with salt and pepper.
4. Add in garlic, chili powder, and cumin.
5. Cook until garlic is fragrant, about 30 seconds.
6. Stir in the enchilada sauce, tomatoes, black beans, and corn and let it simmer for about 5 minutes then remove from heat.
7. Meanwhile, in a large bowl, mix together the cornmeal, flour, baking powder, and baking soda.
8. In a separate smaller bowl, whisk together milk, eggs, and light butter.
9. Add wet ingredients to dry ingredients and mix until combined.
10. Pour chili mixture into prepared baking dish and top with cornbread batter.
11. Cook for about 30 minutes or until cornbread is lightly golden.
12. Let it cool for about 10 minutes before serving.
Recipe credit: The Pound Dropper