- 2 tablespoons vegetable oil
- 1 onion, diced
- 1 green bell pepper, seeded and diced
- 4 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper, optional
- 2 tablespoons tomato paste
- 1 pound 85% lean ground beef
- 1 (14½-ounce) can diced fire-roasted tomatoes
- 1 (15½-ounce) can pinto beans, rinsed and drained
- Coarse salt and freshly ground black pepper
- 1½cups grated cheddar cheese
- ¾ cup all-purpose flour
- ¾ cup fine yellow cornmeal
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- 1 cup buttermilk
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
Heat oven to 400°. Heat oil in a large cast-iron or ovenproof skillet over medium-high heat. Add onion, pepper and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chili powder, cumin, oregano, cayenne and tomato paste; cook, stirring, 30 seconds.
Add beef and cook, breaking up with the back of a spoon, until no longer pink, about 5 minutes. Add tomatoes with their juices and beans, bring to a boil and cook 2 minutes. Remove from heat and season with salt and pepper. Sprinkle with half of the cheddar cheese.
To make the topping: Whisk together flour, cornmeal, sugar, 1½ teaspoons salt and baking powder in a large bowl. Whisk in buttermilk, eggs and butter. Spoon mixture over top of filling, spreading to edges of pan. Sprinkle with remaining ¾ cup cheddar cheese. Bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 10 minutes before serving.