Many recipes are worth lingering over; you can make a project of turning piles of raw ingredients into a special dish. But occasionally it’s Wednesday evening and you just want a meal on the table, something that you can cook mindlessly using ingredients that were already in your pantry. For such evenings, might I suggest taco bake?

It’s simple: we’re going to make chili, and then we’re going to top it with a layer of cheese and bake the cornbread right on top of it. That’s it. Chili is best topped with cornbread anyway, and this way you get it all in one bite. You’ll love it, I promise.

Taco Bake

INGREDIENTS

• 1 Tablespoon olive oil

• 1 onion

• 1 pound ground beef or ground turkey

• 1 Tablespoon chili powder

• 1 teaspoon EACH cumin, garlic powder, onion powder, salt

• ½ teaspoon EACH cayenne powder, coriander powder, paprika

• (1) 15 oz. can tomato sauce

• (1) 15 oz. can corn, drained / 2 cups frozen corn

• (1) 15 oz. can black beans, drained

• 1 cup shredded cheese (Mexican blend or cheddar)

• 1 box jiffy cornbread mix

DIRECTIONS:

1. Preheat oven to 350ºF. Heat 1 tablespoon of olive oil in a large skillet with deep sides over medium heat. Add onion and sautee until beginning to soften, 2-3 minutes. Add ground beef and brown.

2. When meat is browned, add chili powder, cumin, garlic powder, onion powder, salt, cayenne powder, coriander powder, and paprika. Cook for 1-2 minutes until mixed and fragrant.

3. Add tomato sauce and bring to a simmer. Add corn and black beans and stir to combine. Taste for salt. Remove from heat.

4. Prepare the cornbread mixture as directed on the box.

5. Transfer mixture to a 2 quart oven-safe casserole dish and smooth the top. Sprinkle with shredded cheese and pour the cornbread mix on top, smoothing the mixture to the edges of the pan. Don’t worry if some cheese gets picked up, but try not to disturb the chili mixture beneath.

6. Bake until the cornbread is cooked, about 20 minutes. Serve topped with cilantro and sour cream