This recipe is a quick, economical, and filling main dish using ingredients usually on hand. It's great for those days when you just don’t have time to prepare something complicated. Make it gluten-free with a brown rice sourdough starter.
- 1 pound ground beef
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 1 medium bell pepper, chopped
- 1 (14-ounce) can organic diced tomatoes
- 2 tablespoons tomato paste
- 1 cup frozen or canned organic corn,
- ½ cup sliced olives
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon (or more) chili powder
- ½ cup fresh sourdough starter
- 1 cup cornmeal or sprouted corn flour
- ½ cup cultured buttermilk
- 2 eggs
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1-2 cups grated cheddar or pepper jack cheese
- Brown ground beef and onion a large cast iron skillet. Stir in chopped bell pepper, tomatoes, garlic, corn, olives, salt, cumin, chili powder, and tomato paste. Bring to a boil; reduce heat, cover, and let simmer 10 minutes.
- Meanwhile, mix sourdough starter, corn flour, buttermilk, salt, and baking soda together. Pour over hot meat mixture and sprinkle with grated cheese.
- Place the skillet in a 350°F oven for about 45 minutes, until cornbread topping is solid and cheese is golden brown.
- Alternatively, make in a 9x13-inch glass baking dish. Simply transfer the meat mixture to the baking pan before topping with sourdough mixture and sprinkling the cheese.
- Leftovers, if any, can be frozen.
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