Let’s not kid ourselves, this is in no shape or form an authentic Mexican recipe. This is what the good people in the US came up with about a hundred years ago, but not everything needs to be super authentic to be delicious! This one is pure comfort food, it’s not hard to make at all, and I think it’s a perfect weekday dinner kinda dish. It takes less than an hour to make this, and no doubt: you’ll love it!
What you’ll need:
- 1 pound ground beef
- cooking spray
- 1 box corn muffin mix
- 1 egg
- 1/2 cup sour cream
- 1/2 cup canned creamed corn
- 1 tbsp olive oil
- 1 onion, chopped
- 1 tsp cumin powder
- 1 tsp chili powder
- salt and pepper
- 2 garlic cloves, minced
- 1/3 cup red enchilada sauce
- 1 cup shredded cheddar
- 1 cup shredded Monterey Jack
Preheat the oven to 400 degrees.
Grease a large oven proof pan with cooking spray. In a large bowl, combine corn muffin mix, egg sour cream, and creamed corn. Mix well. Transfer to the pan and bake for 20 minutes.
Meanwhile in a large skillet cook the onions over medium heat together with the cumin and chili powder for 5 minutes. Add garlic and cook for another minute. Add ground beef, break it up with a wooden spoon and cook until no longer pink. Add salt and pepper to taste.
Remove the cornbread mixture from the oven and break it into pieces with a fork. Add the enchilada sauce on top. Then add the ground beef mixture. Top off with the cheeses. Cover with aluminum foil and bake for 20 minutes. Remove Aluminum foil and increase heat in the oven to “broil”. Bake for another 5 minutes.
Bon Appétit!
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