1-First Step: Preheat the oven to 375 degrees Fahrenheit. If you’re using a Dutch oven, you can go ahead; otherwise, spray a baking dish with non-stick cooking spray to prevent sticking. This step takes about 5 minutes and sets the stage for even cooking.

2-Second Step: Heat a large skillet over medium heat and add the onions, red pepper, and 1 ⅓ pounds lean ground beef. Cook for 5-6 minutes until the beef is browned and the veggies are soft. Drain any excess fat to keep the dish from getting too greasy.

3-Third Step: Stir in 1 clove minced garlic and cook for one more minute. Remove from heat, then mix in the 10 ounces canned diced tomatoes with green chilies, 15.5 ounces canned pinto beans, 15.25 ounces canned corn, and 1 ounce taco seasoning. Spread this mixture evenly in your baking dish for a solid base.

4-Fourth Step: While the beef cooks, whisk together 1 cup cornmeal, 1 cup all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt in a bowl. In another bowl, combine 1 cup whole milk, 2 large eggs, and 5 tablespoons melted unsalted butter, then pour this into the dry mix and stir gently. Fold in 1 cup shredded cheddar cheese to add that cheesy goodness.

5-Fifth Step: Spoon the cornbread batter evenly over the beef mixture in the dish. Bake for 25-30 minutes until the cornbread is golden and a toothpick inserted into it comes out clean. Let it cool for a few minutes before adding optional toppings like cilantro or sour cream.