Layers of cornbread, enchilada sauce, spiced ground beef and cheese, baked until melty and topped with all your favorite taco fixings!Click here to use Jiffy corn bread mix instead
Recipe by 2Teaspoons on September 1, 2014
Rating
4.87 stars (44 reviews)
Ingredients
½ cup cornmeal
2/3 cup flour
3 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
3-4 tablespoons oil (I used olive oil)
1/3 cup milk
1 egg
1 small can diced green chiles (4.5 ounce can)
1 can of corn or creamed corn
1 lb ground beef
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon salt
¼ teaspoon pepper
1 ¼ cup enchilada sauce
2 cups of shredded cheese (I used sharp white cheddar)
Salsa
Guacamole
Sour Cream
Shredded Cheese
Cilantro
Lime wedges
Steps
Preheat oven to 400 degrees F.
Whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan (9x9, 9x13, large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes.
While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside.
Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.
Let cool for 10-15 minutes before serving with desired toppings.
Reviews
Tamara on 2017-09-28 (5 stars): Hello. I am just curious if you follow the same recipe for jiffy version if using cornbread mix? Thank you
Peggy J. Seifert on 2017-07-10 (5 stars): GREAT dish. I wanted to grill fresh corn on the cob so I didn't add in cornbread mixture. I had a huge 28 oz can of enchilda sauce, so i reserved the 1 1/4 cups, and added sauce to hamburg and kept reducing. Very good. Will definitely make again. The grilled corn on the side was a huge plus, along with simple salad. I had add one of black olives, sour cream and chopped onions. Yum
Ivy on 2017-06-21 (5 stars): I was a little skeptical of this -- it seemed bland, and kind of too good to be true... But I made this, and it was amazing!! I didn't use peppers, and I used a homemade enchilada sauce, and it came out so good. We ate a piece without toppings, and it was still soooo good. But I highly recommend cilantro and some of the leftover enchilada sauce on top, it made it just perfect. Thank you for the great recipe!
Susan on 2017-04-01 (4 stars): Just made this. Very good,Thank you..
erica on 2017-02-21 (5 stars): this was SO YUMMY! Thank you for the recipe my 3 year old even gobbles this up! I will definitely make this again! I have a quick question when making the cornbread crust do you drain the chilies and corn? I drained them and the crust seemed a bit dry and crumbly, it was still super good but not as moist as your pictures look...
Denise on 2017-01-21 (5 stars): This was amazing! I tweaked a bit, because I didn't pick up everything... I went without cumin, and used the green chilies w, tomatoes and cooked with meat. I also used enchilada sauce, which gave it a little cook. Cheddar cheese and white mixed cheese for topping.. so wonderful and moist.
