This recipe with the delicious duo has been a great success over at 12 Tomatoes! It has received lots of wonderful feedback – let’s have a look at what the readers have said about it:
This was really good. I made my own enchilada sauce and my own cornbread recipe. Thanks for sharing this recipe. It’s a keeper!
We made this for dinner last night and really enjoyed it. Next time we will serve it with shredded lettuce and a dollop of sour cream!
I used butter beans(cannelloni beans) instead of red kidney. There were leftovers which we warmed up the next day and served dip style with corn chips
INGREDIENTS
- 1 pound lean ground beef
- 1 (28 oz.) can crushed tomatoes
- 1 (15 oz.) can red enchilada sauce
- 1 (15.5 oz.) can kidney beans, rinsed and drained
- 1 (8.5 oz.) package corn muffin mix
- 2 cups Mexican cheese blend, grated, divided
- 1/3 cup milk
- 1 onion, finely chopped
- 1 jalapeño, seeds and ribs removed, finely chopped
- 1 egg
- 2 teaspoons cumin
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- Kosher salt and freshly ground pepper, to taste
Instructions:
Preheat oven to 350º F.
Brown beef, onion and jalapeño until beef is cooked through and veggies are softened. Drain fat and return to heat.
Season to taste, then stir in cumin, chili powder, garlic powder, tomatoes, enchilada sauce and kidney beans.
Cook for 7-10 minutes, or until mixture has reduced slightly. Transfer to baking dish and sprinkle 1 1/2 cups Mexican cheese blend over the top.
Prepare corn muffin mix according to package directions (stirring in egg and 1/3 cup milk until smooth). Stir in remaining cheese and pour mixture evenly over beef and veggies.
Place baking dish in oven and bake for 20-22 minutes, or until toothpick inserted in center of cornbread comes out mostly clean.
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Quick Tip: Add red pepper flakes for a spicier dish!
Thanks to 12 Tomatoes for this delicious duo of comfort food!
