Our taste testers rate recipes on a scale of 1-10. Since olny “8 “s and above make the cut, this one passed easily with scores like 9.2” and even a rare"10”. There are more ingredients than usual, but it’s all easy to throw together in the skillet. They will never know there is an entire bunch of kale or nutritional yeast hiding undercover. Don’t expect leftovers!
Ingredients:
2 tbsp olive oil
1 onion -- minced
2 tbsp chili powder
1 bunch kale -- chopped small
1 lb(s) ground beef
1/4 cup(s) nutritional yeast -- optional
15 oz(s) diced tomatoes -- or 2 c. fresh, diced
6-8 oz(s) corn bread mix -- *(see note below)
15 oz(s) black beans -- 2 c. cooked or 1 c. dry before soaking
1/2 cup(s) corn
1 cup(s) shredded cheddar
2 garlic clove(s) -- crushed
1/4 cup(s) cilantro -- minced, fresh
1/2 cup(s) sour cream -- optional garnish for serving
Directions
Prep Work: Chop onion. Wash and chop kale. Peel garlic cloves. For OTL recipe Quinoa Cornbread, cook quinoa and mix dry ingredients. Store separately.
1. Heat oven to 450 degrees.
2. In a large, ovenproof skillet over medium heat, saute onion in olive oil, chili powder, and 1/2 tsp. salt for approx. 5 minutes, or until onion is soft.
3. Add kale for another 5 minutes, stirring once every minute.
4. Add ground beef, nutritional yeast (if using) and tomatoes with their liquid. Seperate meat chunks with spatula, and cook until meat is no longer pink; approx. 5 minutes.
5. While that cooks, combine ingredients for cornbread in a small bowl according to package directions.
6. To skillet add beans, corn, cheese, garlic and cilantro; stir and season with salt and pepper to taste. Drop cornbread mix by large spoonfulls all over top of filling.
7. Place skillet in oven and bake until cornbread is done, approx. 10-15 minutes. Serve with sour cream.
* Use OTL’s own Quinoa Cornbread. Or you can find a small corn bread mix in the baking aisle, ususally near the cake mixes. Look on the box or bag to make sure that you have the necessary ingredients to make it. This will ususally just be milk and eggs.
adapted from “The Best 30 Minute Recipe”, America’s Test Kitchen
