Ingredients

Let’s Cook!

• 1
  Assemble ingredients.
  
• 2
  Sauté the ground meat in a little bit of oil until browned. Transfer to a large pot.
  
• 3
  Dice the onion, then sauté it in a little bit of oil until softened. Transfer to the pot.
  
• 4
  Dice the pepper, then sauté it in a little bit of oil until softened. Add the garlic, cook for one minute more, then transfer to the pot.
  
• 5
  To the pot, add the beans, corn, tomato, tomato sauce, olives, chile powder, cumin, and salt. Bring to a simmer and cook uncovered for about 10 minutes or until most of the liquid has been reduced. Do not let all the liquid evaporate, but you do want to concentrate the flavors here.
  
• 6
  Remove from heat. Stir in 1 cup shredded cheese.
  
• 7
  Spray a 9x13” pan with cooking spray, then transfer filling to the pan, spreading it into an even layer.
  
• 8
  Preheat the oven to 375°F while you prepare the topping.
  
• 9
  In a saucepan, combine milk, sugar and butter. Heat on medium low heat, stirring well, until butter is melted and liquid is warmed and steamy, but not boiling.
  
• 10
  Reduce heat to low, and add the cornmeal a little a time (maybe a few Tablespoon at once). Stir constantly!
  
• 11
  The mixture will thicken. Add the cheese and stir until smooth. Then, slowly drizzle in the eggs, mixing rapidly to ensure even distribution.
  
• 12
  Spread this thick mixture over the top of the filling and spread to an even layer.
  
• 13
  Bake in preheated oven for about 25 to 30 minutes or until a toothpick inserted into the cornbread layer comes out clean.
  
• 14
  Serve with sour cream, jalapeños, and/or cilantro on top.