1 lb. ground beef
1/2 medium onion, minced
1 clove garlic, minced
1 jalapeño, minced
1 15-ounce can pinto beans, drained
1 15-ounce can kidney beans, drained
2 cups tomato sauce
1 1/2 cups self-rising cornbread mix
1 large egg
1 cup buttermilk
salt and pepper, to taste
Preheat the oven to 400 degrees.
Brown the ground beef over high heat in a cast-iron skillet, breaking it up with a wooden spoon. Use a slotted spoon to remove and set aside.
In the remaining fat, cook the onion, seasoning with salt and pepper. When the onion is soft and golden brown, about 10 minutes later, add the garlic and jalapeño. Cook for about 1 minute, until fragrant. Add the beans and tomato sauce, and return the beef to the skillet.
In a bowl, whisk together the cornbread mix, egg, and buttermilk. Pour this mixture over the top of the beef and beans, and use a rubber spatula to spread out.
Place the skillet in the oven, and bake for 15-20 minutes, until the cornbread is golden on top. Serve.