Add some Southwestern flair with this spicy dinner of beans, corn, ground beef and tomatoes.
- Makes: 6 servings
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Difficulty Rating: Intermediate
- Nutrition Highlights: Corn is loaded with phytonutrients for maintaining eye health and reducing risk of age-related macular degeneration. Cooking releases even more of these antioxidant properties.
- Recipe Created By: Kristen Winston Catering
- Recipe From: Tennessee Home & Farm
- 1 cup yellow cornmeal
- 1 ½ teaspoon salt
- 1 cup cold water
- 3 cups boiling water
- 2 jalapeño peppers, chopped
- 1 medium onion, chopped
- 1 large green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 (28-ounce) can chopped tomatoes, drained
- 1 tablespoon chili powder
- 2 teaspoons each, cumin and oregano
- 1 (14.5-ounce) can pinto beans, drained
- 1 (14.5-ounce) can whole-kernel corn, drained
- 1 pound ground beef, cooked
- Make cornmeal mush by combining cornmeal, salt and cold water. Whisk the boiling water into the mush and cook 25 minutes over a double boiler, whisking occasionally.
- Saute together the jalapeno peppers, onion, bell pepper and garlic in the vegetable oil until soft.
- Add the tomatoes, chili powder, cumin and oregano.
- In a cast iron skillet, spread half of the mush. Layer the pinto beans, corn, and ground beef.
- Cover with tomato filling mixture. Spread remaining mush on top. Bake at 350 degrees for approximately 30 minutes.
Tips & Notes
Go fresh! Substitute 1 cup cooked pinto beans, 1 cup cooked corn or 2 cups chopped fresh tomatoes for the canned versions.