What's not to love about chili-seasoned ground beef and vegetables covered with melted cheese and tender cornbread?
2 Tbs. olive oil
1 medium onion, peeled and diced (about 1 cup)
1 red bell pepper, seeds removed and diced (about 1 cup)
2 garlic cloves, peeled and minced (about 2 tsp.)
2-lb. ground beef
1/3 cup Taco Seasoning (7051)
2 cups canned crushed tomatoes
1 cup chopped green olives
1/4 cup chopped cilantro
1 1/2 cups shredded Mexican blend cheese
1/2 cup melted butter, warm, not hot
1 cup buttermilk
2 large eggs
1 cup cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 tsp. salt
1/2 tsp. baking soda
2 Tbs. chopped pickled jalapeños (optional)
To make Filling: Heat oven to 375F. Heat oil in large pot over medium-high heat and add onion and pepper. Cook 5-7 minutes, then add garlic and cook 1 minute more. Add ground beef and Taco Seasoning and cook 5-7 minutes, stirring often, until beef is cooked through. Add crushed tomatoes and bring mixture to a simmer. Reduce heat to medium-low and cook 10-15 minutes. Remove from heat and stir in olives and cilantro. Transfer mixture to a greased 9x13-in. pyrex baking dish. Sprinkle cheese over meat mixture.
Cornbread Topping: Stir together melted butter, buttermilk, and eggs in a measuring cup. Combine cornmeal, flour, sugar, salt, and baking soda in a medium mixing bowl and whisk to combine. Pour buttermilk mixture into flour mixture and stir only enough to combine ingredients. Do not over mix. Fold in pickled jalapeños, if using. Spread cornbread batter over beef mixture and bake for 25-35 minutes or until bubbling and cornbread is cooked through. Serve hot.