Cornbread Chili Pie with Jalapeño Ranch

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• 6 oz Ground beef
• ½ cup canned sweet corn, drained
• ½ cup Tomatoes, diced
• ¼ cup green chiles, diced
• ½ cup yellow onions, diced
• 1 cup canned black beans, drained
• 1 small avocado, sliced
• Fresh cilantro
• Toby’s Jalapeño Ranch Dressing & Dip

• 1 cup cornmeal
• 1 cup milk
• 2 eggs
• ½ tsp salt
• ¼ cup sweet corn
• ¼ cup colby mix cheese, shredded

Gather all ingredients. Preheat the oven to 325 F. Heat a medium cast iron skillet over medium high heat. Add 2 tbsp of water then add ground beef. Cook for 10 minutes, mixing frequently until browned. Add corn, tomatoes, green chiles, yellow onions, and black beans to the skillet and cook for another 10 minutes until slightly tender.

Meanwhile, combine cornmeal, milk, eggs, and salt to a bowl and mix until fully combined. Add in corn and shredded cheese. Mix until well combined, then spoon over the skillet and spread to cover. Bake for 15 minutes, until the crust is fully cooked and golden brown.

Top with Toby’s Jalapeño Ranch Dressing & Dip, avocado, tomatoes, and a sprig of fresh cilantro. Serve and enjoy your Cornbread Chili Pie!