- 1 c yellow cornmeal
- 2 1/4 c cold water
- 1 bouillon cube
- 1 lb lean ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 tsp chili powder
- 4 cloves garlic
- 1 tsp salt
- Dash pepper
- 1⁄2 (6 oz) can tomato paste (I use the whole can)
- 1 can Ro-Tel original (I use diced fire-roasted tomatoes with green chiles)
- ½ bag frozen kernel corn
- 1 can black beans, rinsed
- 1 c. shredded cheddar cheese
Preheat oven to 350*. Spray a 9 x 13" casserole pan with Pam.
In medium saucepan, whisk together cornmeal and water until smooth; crumble in bouillon cube. Cook over medium heat, stirring constantly until thick. Spread into bottom of casserole pan and set aside.
Brown beef, onion, and green pepper. Add chili powder, garlic, salt and pepper, and mix well. Add tomato paste, Ro-Tel, corn, and black beans. Spread over the cornmeal crust and top evenly with cheese. Bake 20-25 minutes at 350*.