Using a large skillet, brown the ground beef and crumble as it cooks. Set aside. Using the same skillet, heat 1 tablespoon oil and cook the onion and jalapeno pepper until soft and lightly brown, about 10 minutes. Add the garlic, cook and stir for an additional 2 minutes.
Return the cooked ground beef to the skillet with the onion and pepper. Add corn, tomatoes, tomato sauce, chili powder and cumin. Stir and continue cooking until mixture comes to a boil.
Reduce the heat to a simmer and cook for another 7-8 minutes.
Pour this mixture into an oven safe casserole dish. Sprinkle the shredded cheese on top of the mixture and set aside.
Preheat the oven to 400 degrees while making the topping.
In a bowl, mix the cornmeal, flour, salt, baking powder and chopped parsley.
In a smaller bowl, mix egg, milk, oil, chipotle pepper and adobo sauce.
Add the egg mixture to the cornmeal mixture and stir just enough to moisten and mix everything.
Pour the cornbread topping over the meat and cheese in the casserole and bake about 25 minutes or until a toothpick inserted in center comes out clean.
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|Serving Size: 1 Serving (455g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 598 (60%)|
|Amt Per Serving||% DV|
|Total Fat 66.4g||89 %|
|Saturated Fat 33.6g||168 %|
|Monounsaturated Fat 23.9g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 251.2mg||77 %|
|Sodium 2012.9mg||69 %|
|Potassium 947.8mg||25 %|
|Total Carbohydrate 50g||15 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 43.4g|
|Protein 55.2g||79 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1001
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