1 pound ground beef

1 medium onion, chopped

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) diced tomatoes with green chilies

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

1 cup cornmeal

1 cup milk

1 large egg

1 cup shredded cheddar cheese

½ cup sliced black olives (optional)

¼ cup chopped fresh cilantro (for garnish)

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Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the chopped onion to the skillet with the beef and sauté until the onion is soft and translucent, about 3 minutes.
Stir in the black beans, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and black pepper. Let the mixture simmer for about 5-7 minutes, stirring occasionally.
While the beef mixture is simmering, prepare the cornbread topping. In a medium bowl, whisk together the cornmeal, milk, egg, and ½ cup of shredded cheddar cheese until smooth.
Spread the beef and bean mixture evenly in the prepared baking dish.
Pour the cornbread batter over the beef mixture, spreading it out to cover the top.
Sprinkle the remaining ½ cup of cheddar cheese over the cornbread layer.
Bake for 25-30 minutes or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool for a few minutes. Garnish with sliced black olives and chopped fresh cilantro before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This dish freezes well. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months.

For added flavor, you can add bell peppers, corn, or zucchini to the beef mixture.

Make the dish gluten-free by using gluten-free cornmeal.