2 lbs lean ground beef or ground turkey
1 medium yellow onion, diced
1 tsp salt
1/2 tsp black pepper
1 C corn, frozen or canned
1 1/2 C salsa
1 15 oz can black, pinto or white beans, rinsed and drained
1 C shredded cheese
Cornbread topping
1/2 C cornmeal
1 1/2 C flour
1/3 C sugar
1 Tbsp baking powder
1/2 tsp salt
1/3 C oil
2 eggs, beaten
1 1/4 C milk
Preheat the oven to 375°. Lightly grease a 9x13 pan and set aside
In a large 12” skillet brown the ground beef, onion salt and pepper over medium high heat until the meat is no longer pink. Drain the grease from the pan and add the corn, salsa and beans. Pour the beef mixture in the 9x13 pan and set aside.
For the cornbread, mix the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Mix together until just moistened and no dry spots remain.
Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef. Gently spread the cornbread batter to the edges of the pan, evening it out over the top of the casserole. Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean. Let the casserole sit 10 minutes before serving.
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