Cowboy Beef and Pinto Bean Cornbread Pie

Cowboy beef and pinto bean cornbread pie combines seasoned ground beef, corn, salsa, cheddar, and a golden cornbread topping in one easy bake.

Prep: 15 min · Cook: 25 min · Yield: 6 · Method: Oven

Ingredients

• 1 lb ground beef
• 1 cup pinto beans
• 1 cup corn
• 1 cup salsa
• 1 cup cornbread batter
• 0.5 cup cheddar cheese
• 0.5 cup yellow onion
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon kosher salt

Cooking instructions

1. Heat a large oven-safe skillet over medium heat. Add the ground beef and onion, breaking up the meat as it cooks, until no pink remains and the beef reaches 160°F (71°C), about 7 to 9 minutes. Drain excess fat if needed. (about 9 min) — Medium heat; beef 160°F (71°C)
2. Stir in the pinto beans, corn, salsa, chili powder, cumin, and salt. Cook until the mixture is hot and lightly bubbling, about 3 minutes. (about 3 min) — Medium heat
3. Spread the mixture evenly in the skillet. Spoon the cornbread batter over the top, leaving a few small gaps for steam to escape, then sprinkle with cheddar. (about 2 min)
4. Bake at 400°F until the cornbread is golden and set in the center, 20 to 25 minutes. Rest for 5 minutes before serving. (about 25 min) — 400°F
5. Serve the pie warm from the skillet.