Saturday, February 04, 2023

Mexican Cornbread Casserole


I love Mexican Food. But I don't love hot and spicy and I'm not into all those peppers and chilies and anything else that sets my tongue on fire. My salsa is always mild and my guacamole is a little on the bland side and my tacos are usually made up of beef and cheese.  But I do love Mexican food!  And I am always creating my own recipes that really don't need all those hot and spicy ingredients.  Like this Mexican Cornbread Casserole.  The flavor comes from the beef and sweet onions and corn and just the right spices covering a wonderful base of corn bread. will love this dish!

Mexican Cornbread Casserole

1 box Jiffy Corn Muffin Mix
1 large egg, beaten
1/2 cup sour cream
1/2 cup creamed corn
1/4-1/3 cup enchilada sauce
1 sweet onion, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon chili powder
1 1b. ground chuck
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterrey Jack Cheese
salt and pepper to taste

Preheat oven to 400 degrees.

In a medium bowl, mix together the Jiffy mix, sour cream, creamed corn, and beaten egg.  Pour batter into a cast iron skillet and bake for about 20 minutes or until golden brown.  Remove from oven and set aside to cool in skillet.

In a large skillet, saute onions over medium heat until transparent and tender. Add minced garlic and saute for another minute. Add the ground chuck and using a wooden spoon or spatula, break it up as it cooks through until no longer pink. Add the chili powder, cumin and salt and pepper to taste. Remove skillet from stove top and drain any excess fat.

Next poke the cornbread with a fork all over the top.  Pour enchilada sauce all over the top allowing it to seep into the holes.

Add the beef and onion mixture on top of the cornbread spreading it out to the edges.  Top with both cheeses.  Cover with foil and bake for about 20-25 minutes.

Uncover and bake for another 5 minutes or until cheese is completely melted. Cut into squares and serve.

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