Tex mex beef with cornbread topping

Method

• Step 1
  Preheat oven to 220C. Heat a large, heavy-based frying pan or casserole over high heat. Meanwhile, place beef, spices, plain flour, oil and 1 teaspoon salt in a bowl and toss to combine.
• Step 2
  Working in 2 batches, cook beef, turning every 2 minutes, for 6 minutes or until browned (turning infrequently allows beef to caramelise). Meanwhile, peel onions and garlic. Quarter onions, garlic and chilli, then process in a food processor until roughly chopped.
• Step 3
  Return beef to pan with onion mixture. Cook, stirring, for a further 5 minutes or until onion mixture is slightly softened. Add tomatoes and stock, bring to the boil, then remove from heat.
• Step 4
  Meanwhile, strip husks from corn. Working with 1 cob at a time, hold over bowl of a food processor and cut kernels away from cob into bowl. Process until roughly chopped. Transfer to a large bowl. Add self-raising flour, 1 1/2 teaspoons salt, cheese and buttermilk. Stir until mixture just comes together as a wet dough.
• Step 5
  Transfer beef mixture to a 20cm x 30cm (5cm-deep) ovenproof dish (or keep in casserole). Place on an oven tray. Drop heaped spoonfuls of corn mixture over beef to cover. Bake for 13 minutes or until cornbread is risen and golden.
• Step 6
  Divide among plates and serve with sour cream and coriander.