This casserole gave me the fix that I was craving. The cornbread crust is so delicious. I made a few adjustments to the born bread. I added cheese and jalapeno bits. This is something that you must try! I made sure to take the seeds out of the jalapenos first because I didn’t want to go overboard with the heat. The cheese in the cornbread as fantastic! This recipe is perfect tasting the way it is but you can most certainly jazz it up to your liking! I recommend adding green and red peppers too!
Check out what our friends from Delish have to say about this:
“It’s all about that skillet cornbread crust.”
Did you say cornbread crust? Yes, please!
Ingredients
- 1 box JIFFY corn muffin mix
- 1 egg
- 1/2 c. Daisy sour cream
- 1/2 c. Green Giant creamed corn
- 1/3 c. Rotel red enchilada sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp. McCormick’s cumin
- 1 tsp. McCormick’s chili powder
- 1 lb. ground beef
- 1 c. Kraft cheddar cheese, shredded
- 1 c. Kraft Monterey Jack Cheese, shredded
- small handful cilantro leaves, chopped (optional)
- Morton kosher salt
- McCormick’s ground pepper
Instructions
- Preheat oven to 400 degrees F.
- Prepare cornbread base. In a medium bowl, combine corn muffin mix, sour cream, creamed corn and egg. Whisk until evenly combined. Pour into a large cast iron skillet and bake for 20 minutes, or until golden brown on top. Let cool slightly in pan.
- Meanwhile, make your taco meat. Sauté onions over medium heat. Season with salt, pepper and spices and cook until soft. Add garlic and cook until fragrant, about 30 seconds. Add the ground beef and stir to break up meat. Season to taste and sauté until cooked through. Remove skillet from stovetop and drain excess fat.
- Poke entire surface of cornbread with a fork. Pour enchilada sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes.
- Top with cilantro, if desired.
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Quick Tip: Serve with Mexican rice.
Thanks again to Dish for this amazing recipe.
