I don’t make this often. My sweetheart is allergic to corn, so the cornbread makes him have a mild reaction. I saw a recipe which is the reverse of how I normally make it and thought that I would try it. The good stuff is on the top instead of under the layer of cornbread.

Make your usual cornbread batter recipe. Preheat your oven rub a nonstick skillet with a little canola and put it in the oven to get a little hot. Pull out your pan and pour in your batter and bake. Make sure the pan is big enough to hold the topping.

1lb of Ground beef

1 Can of black beans

1/2 of an Onion diced

1/2 of each Red, Orange and Poblano pepper diced

1 Package of taco sauce- You can use a taco seasoning packet- If you do add 1 can of enchilada sauce

Chicken stock

Shredded pepper jack cheese

Brown your beef. Add your peppers and onion and saute until tender. Add the beans,taco sauce, and about a 1/2 cup of stock and simmer covered so that the mixture stays wet and you don’t lose the sauce. When the cornbread is done pour the meat mixture over the top and add your cheese put it back into the oven until the cheese is melted.

I did a little spin on picadillo. I added some chopped green olives, cocoa powder, cinnamon, chipotle sauce and some brown sugar.