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Smoker


1 tbsp olive oil
1 lb ground beef
1 tsp salt
1 tbsp chili powder
3/4 tsp cumin
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 cup onion, diced
1 can green chilies
1 can sweet corn, drained
1 can black beans, drained
1 jalapeño, diced and divided
1 cup enchilada sauce
1 cup All Purpose Flour
1 cup Cornmeal
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1 large egg
1 cup buttermilk
2 tbsp olive oil
1/2 cup shredded cheddar cheese

Preheat smoker/grill to 375. In a large cast iron pan, heat olive oil over med heat. Cook ground beef until no pink remains and it’s broken into small bits. Add seasonings; salt, chili powder, cumin, oregano, garlic powder and onion powder. Cook 2 minutes. Add onion, green chilies, corn, beans, 1 diced jalapeño and enchilada sauce. Remove from heat.
In a medium bowl, combine flour, cornmeal, sugar, baking powder and baking soda. In a separate medium bowl, combine egg, buttermilk and olive oil. Add dry ingredients into wet ingredients, mix until just combine. Do not over mix.
To the cast iron of ground beef, sprinkled shredded cheese. Top with the cornbread topping and smooth to the edges of the pan. Sprinkle the remaining jalapeño onto the cornbread.
Place directly on the grill grates and cook 45-50 minutes until cornbread is lightly browned and cook through.
Garnish with cilantro, squeeze of lime, sour cream, etc!

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