Cornbread Enchilada Skilletwideopeneats.com
1 box corn mix muffin (We love Jiffy)
1/2 cup sour cream
1/2 cup cream style corn
1 onions (chopped)
2 cloves garlic (minced)
1 pound ground beef
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cayenne
1/2 pound jalapeno chilies (chopped)
1/2 cup green chilies (diced)
1 cup cheddar cheese (shredded)
1 cup monterey jack
1/3 cup red enchilada sauce
1/2 bunch cilantro (chopped)
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1Preheat oven to 400 degrees.
2Prepare cornbread base by combining corn muffin mix, sour cream, creamed corn, and one egg. Pour into large cast iron skillet (we used an 11-inch skillet).
3Bake for 20 minutes or until golden brown on top. Let cool in pan. In the meantime, prep enchilada base.
4In a separate skillet, sauté onions over medium heat. Season with salt and pepper to taste. When translucent, add garlic. Cook until fragrant.
5Add ground beef, stirring to break up the meat, and add: cumin, chili powder, salt, and cayenne.
6Add the jalapeños and the green chilis. Cook for a few minutes until soft. Add 1/2 cup each of the cheddar and Monterey Jack cheeses.
7Remove skillet from stovetop to drain excess fat.
8Poke surface of cornbread base with the handle of a wooden spoon. Pour enchilada sauce over the cornbread, making sure to cover the entire surface.
9Spread meat mixture over cornbread base. Top with leftover 1/2 cups of the cheeses. Bake for about 20 minutes. To brown the cheese for a crisper crust, broil for five minutes.
10Top with chopped cilantro. Serve immediately, while warm!
PER SERVING *
|Calories610Calories from Fat390|
|% DAILY VALUE*|
|Calories from Fat390|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.