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This recipe combines a savory beef base with a golden cornbread topping, baked together in a cast iron skillet for the ultimate one-pan meal. The beef mixture is rich and thick, with diced tomatoes, aromatic spices, and melted cheddar cheese. The cornbread top is studded with sharp cheddar and spicy jalapeño, creating a perfect balance of flavors and textures. Crisp edges and a tender center make every bite irresistible. Let it rest for a few...
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Preheat oven to 400°F.
Brown ground beef in a cast iron skillet. Drain excess fat if needed.
Add diced onion and bell pepper. Cook for 4–5 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in tomato paste and cook for 1–2 minutes until it darkens slightly.
Add diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Simmer until the mixture thickens and is no longer watery.
Stir in shredded cheddar cheese until melted and combined.
Prepare cornbread batter according to the instructions on the box.
Fold in shredded cheddar cheese and finely diced jalapeño.
Smooth the beef mixture evenly in the skillet.
Pour the cornbread batter evenly over the beef mixture.
Bake for 20–25 minutes until the cornbread is golden and set.
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Ensure the beef base is thick before adding the cornbread topping to avoid a soupy texture.
Let the casserole rest for 5–10 minutes before scooping to help the layers hold together.
Crisp edges of the cornbread provide the best bites, so use a cast iron skillet for even browning.
Can I use a different type of cheese?
Yes, you can substitute cheddar with Monterey Jack or pepper jack for a slightly different flavor.
What if I don’t have a cast iron skillet?
You can use any oven-safe skillet or a baking dish, though the edges may not crisp as much.
Can I make this ahead of time?
You can prepare the beef base ahead of time and refrigerate it. Assemble and bake with the cornbread topping when ready to serve.
How spicy is this dish?
The jalapeño adds mild heat, but you can adjust the spice level by using less or omitting it entirely.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh diced tomatoes, but make sure to cook them down to remove excess liquid.
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