Ingredients:

  • 1.5 lbs Ground Beef: Use an 85/15 ratio.
  • 17 oz Jiffy Corn Muffin Mix: Two boxes for height.
  • 15 oz Ranch Style Beans: Don't drain these!
  • 2 cups Sharp Cheddar: Shred it yourself.
  • 4 oz Diced Green Chilis: Drained well.
  • 1 cup Frozen Sweet Corn: Adds pop.
  • 1/2 cup Beef Bone Broth: For depth.
  • 1 large yellow onion, finely diced
  • 2 tbsp tomato paste
  • 1 tbsp taco seasoning
  • 2 large eggs
  • 2/3 cup whole milk
  • 2 tbsp salted butter, melted
  • 1 tbsp honey

Instructions:

  1. Heat your skillet over medium high and sear the 1.5 lbs ground beef until dark brown and sizzling.
  2. Add the diced yellow onion to the beef fat until translucent and fragrant.
  3. Stir in 2 tbsp tomato paste and 1 tbsp taco seasoning, cooking for 2 minutes until the paste turns brick red.
  4. Pour in 1/2 cup beef bone broth, scraping up the browned bits until the liquid reduces by half.
  5. Stir in the 15 oz Ranch Style beans and 1 cup frozen corn until the mixture begins to bubble.
  6. In a separate bowl, whisk together 17 oz muffin mix, eggs, 2/3 cup milk, honey, and melted butter until just combined.
  7. Fold in the 4 oz drained green chilis and 1 cup of the cheddar cheese until evenly distributed.
  8. Sprinkle the remaining 1 cup of cheddar over the hot beef mixture until it starts to glisten.
  9. Pour the batter over the cheese, spreading to the edges until the beef is completely covered.
  10. Place in the oven for 30 minutes until the top is golden and a toothpick comes out clean.