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Ingredients
  • 3 Tbs. canola oil
  • 3 yellow onions, thinly sliced with a mandoline
  • 3 large green bell peppers, seeded and chopped
  • 3 to 5 serrano chilies, seeded and minced
  • 4 1⁄2 lb. ground lean beef
  • 4 cups corn kernels, fresh or thawed frozen
  • 1⁄4 cup ground cumin
  • 4 1⁄2 Tbs. chili powder
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1 can (6 oz.) tomato paste
  • 3 1⁄2 Tbs. coarse salt, plus more, to taste
  • 1 cup chopped fresh cilantro
  • 1 box Buckeye corn bread mix
  • 1 cup shredded Monterey jack cheese
  • Sour cream for serving
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