Ingredients
4 tbsp. vegetable oil
1 lb. ground beef chuck (85% lean)
1 large onion, finely chopped
2 medium bell peppers, seeded, chopped
2 cloves garlic, chopped
1 tbsp. chili powder
1/4 tsp. ground chipotle chile
1 can (14 ounces) fire-roasted diced tomatoes
1 can (14 ounces) kidney beans, rinsed and drained
1 can (14 ounces) fat-free refried beans
Salt
2/3 c. fine- to medium-ground cornmeal
2/3 c. all-purpose flour
1 tsp. baking powder
1 large egg
2/3 c. milk
2 serrano chiles, thinly sliced
Fresh cilantro, for garnish
Preparation
Step 1Preheat the oven to 400°F. Step 2In a 12-inch oven-safe skillet, heat 1 tablespoon oil over medium heat. Add the beef; cook 3 minutes, or until browned, breaking up the meat to crumble. With a slotted spoon, transfer the beef to a bowl; discard the excess fat. To the same skillet, add the onion and bell peppers; cook 7 minutes, stirring. Add the garlic, chili powder, and ground chipotle. Cook 2 minutes, stirring. Return the beef to the skillet. Stir in the tomatoes, beans, and 1/2 teaspoon salt. Cook 3 minutes, or until the mixture is hot. Remove from the heat.Step 3Meanwhile, whisk the cornmeal, flour, baking powder, and 1⁄4 teaspoon salt. In a separate bowl, whisk the egg, milk, and the remaining 3 tablespoons oil; add to the cornmeal, stirring to combine. Fold half the serrano chiles into the batter. Pour over the beef mixture, spreading it to cover. Dot the top with the remaining serranos.Step 4Transfer the skillet to the oven. Bake 25 minutes, or until a toothpick inserted into the topping comes out clean. Let stand 10 minutes. Garnish with cilantro.
