Categories: Mexican
Ingredients
- 1 tbsp. vegetable oil
- 1 lb. ground beef
- 1/2 lb. fresh chorizo, casings removed
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, chopped
- 14.5 oz. can chopped tomatoes
- 19 oz. can kidney beans, drained and rinsed
- 1 to 2 tbsp. adobo sauce (from a can of chipotle chiles)
- 2 8.5-oz. boxes corn muffin mix, plus required ingredients
- 3 cups grated pepper Jack
Directions
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Preheat oven to 400. Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the beef and chorizo and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 4-6 minutes. Season with the salt and pepper.
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Add the onion and bell pepper to the skillet and cook until the vegetables start to soften, about 3 minutes. Add the garlic and cook 1 minute. Add the tomatoes, beans and adobo sauce and stir to combine. Reduce the heat to low and let simmer.
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Prepare the corn muffin batter as directed. Stir in 2 cups of the cheese.
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Remove the skillet from the heat and dollop the corn muffin batter over the meat mixture. Spread evenly, leaving a 1/2 inch border around the edges of the pan so it doesn’t spill over in the oven. Sprinkle with the remaining cheese.
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Place the skillet on a baking sheet and bake until the topping is golden brown and cooked through and the cheese is melted and bubbly, 15-20 minutes. Let sit for a few minutes before serving.