This recipe comes to us from one our of amazing doulas, Melanie Cabaniss of Lavender Sage Doula in Oklahoma! She says, “I love this recipe because it’s picky eater friendly. You can adjust the ingredients and make it healthier. It’s great for the colder months and every time I make it, David says, ‘This is so good!'”
This a great dish to also make ahead of time and freeze to pull out for a fast dinner on those inevitably busy nights.
1lb ground beef or protein of choice
1 box jiffy cornbread mix
1 egg
1/3 cup of milk
1 can of corn
1 can of black beans
2 tbsp of your favorite salsa
Taco seasoning
2 cups sharp cheddar cheese (grating it yourself is the best option but a package of shredded cheese works too)
9×9 casserole dish
Optional Toppings: Chives, sour cream, avocado
-Preheat oven to 400.
-Brown your meat, drain the grease, and add 1/4 cup of water and taco seasoning. Bring to a boil and then simmer and stir until seasoning is absorbed.
-While meat is cooking, make your cornbread mix according to the package directions and add the 2 cups of cheddar.
-Drain corn and black beans and add them to your meat as well as the 2tbsp of salsa. Combine.
-Place meat mixture in the bottom of casserole dish.
-Top with cornbread mixture and spread it out to the corners with a spoon.
-Bake for 25-30 minutes or until cornbread is lightly browned.
-Let it cool for 5 minutes before serving and add desired toppings.
Serves: 4-5
