2 Pounds Ground Beef
1 Teaspoon Teaspoon Salt
½ Teaspoon Ground Black Pepper
1 Small Onion, Chopped
2 (15 Ounce) Cans Pinto Beans, Rinsed And Drained
2 (15 Ounce) Cans Crushed Tomatoes
1 (6 Ounce) Box Cornbread Mix
1 Cup Half N’ Half
1 Egg, Lightly Beaten
2 Cups Shredded Cheddar Cheese
Preheat oven to 400 degrees F (200 degrees C).
Heat a large cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.
Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
Stir pinto beans and crushed tomatoes and 1 cup of cheese into the beef mixture.
Beat cornbread mix, and egg, half n’ half together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn bread mixture.
Bake until cornbread is set in the middle, about 25-30 min