1 lb ground beef
½ tsp salt
½ tsp ground black pepper
1 small onion, chopped
15 oz pinto beans, (2 cans) rinsed and drained
15 oz tomatoes, (2 cans) crushed
15 oz cream-style corn, (1 can)
6 oz cornbread mix, (1 box)
1 egg, lightly beaten
1 cup cheddar cheese, shredded
Preheat oven to 400 degrees F.
Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet for 5 to 7 minutes until browned and crumbly; drain and discard grease. Season beef with salt and pepper.
Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
Stir pinto beans and crushed tomatoes into the beef mixture.
Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle cheddar cheese over the corn mixture.
Bake in preheated oven for about 25 minutes until the cheese is melted and the cornbread is set in the middle.
Serve and enjoy.
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