1 pound ground lean beef (can use sausage)
1 medium onion (chopped up)
1/2 cup bell pepper (chopped up small)
2 Tablespoons flour
1 6 ounce can hot salsa (or tomatoe sauce)
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon comino (cumin)
8 ounces of Colby-Jack Cheese
2 packages cornbread mix (or make your own from scratch)
1/2 cup ripe olives (optional)
1 cup sour cream (for garnish)
Preheat your oven to 400 degrees. Cook your meat in a large skillet, drain off fat, stir in the onion, bell pepper, garlic, salt, pepper, and comino and simmer till meat is browned. Stir in your flour and add the salsa or tomatoe sauce and then take off the heat and stir in 4 ounces of the Colby-Jack Cheese. Spread into your baking pan (we like to cook it in a cast iron skillet). Prepare corn bread mix or use your own corn bread batter from scratch, once mixed up you pout the batter over the meat mixture and bake for about 30 minutes until cornbread is sone. Take out from the oven and let it cool for about 5 minutes in the pan. Go around the edges with a knife and then turn it over onto a serving plate. Top with the remaining cheese, serve with pinto beans and ice tea. Garnish with olives and sour cream if desired.
Not a NESTLÉ®-tested recipe.