2 tbls oilive oil 1 medium onion, diced 2 tbls chili powder 1/2 teas salt 2 medium cloves garlic, minced 1 pound ground meat(beef, chicken, pork, tofu 15.5 oz can black beans, drained and rinsed 14.5 oz can diced tomatoes, drained 1 cup frozen corn kernels 1 cup grated cheddar cheese 2 tbls cilantro leaves, minced ground black pepper
Cornbread topping: 3/4 cup flour 3/4 cup yellow cornmeal 3 tbls sugar 3/4 teas baking powder 3/4 teas baking soda 3/4 teas salt 3/4 cup plain yogurt 1 large egg 3 tbls butter, melted and cooled
Cooking
Instructions:
Heat oil in large oven safe skillet. Add olive oil, onion, chili powder and 1/2 teas salt. Cook about 5 minutes. Stir in garlic and cook about 30 seconds. Stir in the ground meat, beans, corn and tomatoes and bring to a simmer, cooking about 5 minutes. Stir in cheese and cilantro and season with salt and pepper to taste.
Make cornbread topping by combining the dry ingrdients in a bowl. Whisk together the yogurt and egg and add to dry ingredients. Stir until combined and add the melted, cooled butter. Stir until just combined. Drop by spoonfuls over the meat, bean mixture and spread into an even layer.
Index
