Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 15 oz canned black beans, rinsed and drained
  • 10 oz canned diced tomatoes with green chiles, undrained
  • 2 tbsp low-sodium taco seasoning
  • 1/4 cup beef bone broth
  • 8.5 oz cornbread mix (Jiffy style)
  • 14.75 oz canned creamed corn
  • 1/2 cup plain Greek yogurt
  • 1 large egg, lightly beaten
  • 1 cup sharp cheddar cheese, shredded and divided
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large 12-inch oven-safe skillet over medium-high heat, add the lean ground beef and sear until a mahogany-colored crust forms.
  2. Add the diced onions and bell peppers to the skillet. Sauté until the onions are translucent and peppers have softened. Drain any excess fat.
  3. Stir in the minced garlic, black beans, diced tomatoes with green chiles, taco seasoning, and beef bone broth. Simmer for 2-3 minutes to combine flavors.
  4. In a separate large mixing bowl, whisk together the cornbread mix, creamed corn, Greek yogurt, beaten egg, 1/2 cup of the shredded cheddar cheese, and smoked paprika until just combined.
  5. Spread the cornbread mixture evenly over the beef filling in the skillet (or transfer filling to a 9x13 baking dish first). Top with the remaining 1/2 cup of cheddar cheese.
  6. Bake for 35 minutes until the cornbread topping is golden brown, firm to the touch, and the edges are bubbling.